Popovers
User Reviews
5
Popovers
Description
This Popovers recipe begins with beating whole eggs until frothy, then combining with milk, melted butter, flour, and salt to form a thin, slightly lumpy batter. Pouring the batter into a well-greased popover pan or muffin tin and baking at 450°F encourages rapid rising. The resulting popovers have a distinctive puffed shape with crispy outsides and tender, hollow centers perfect for filling.
Popovers are versatile, suited to sweet toppings like honey butter or cinnamon sugar, or savory uses such as soaking up sauces or gravies alongside a meal. Their delicate texture arises from the high oven temperature and thin batter.
Using a foil-lined tray beneath the baking pan catches any overflowing butter or batter drips, preventing oven mess. The recipe notes guide on storage—airtight at room temperature for up to three days or frozen for up to a month—enabling make-ahead convenience.
Ingredients
- 6 egg large
- 2 cups milk whole
- 6 Tablespoons butter melted, unsalted
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat oven to 450F (230C) and lightly grease a 12-count popover pan or two 12 count muffin tin with butter. Place on a foil-lined cookie sheet (to catch any spills) and set aside.
- Place eggs in a large bowl and, using an electric mixer, beat on low speed until eggs are frothy and pale yellow (you can do this by hand if you don't have an electric mixer but it will take longer).
- With mixer on low, add milk and melted butter and beat until well-combined.
- Sprinkle salt over the batter and stir.
- Add flour, stirring on low-speed until batter is completely combined. Batter will be very thin and almost watery and may have small lumps in it.
- Evenly divide batter into prepared tin (it's very thin, so I like to use an ice cream scoop to pour the batter, helps keep things less messy), filling each about ⅔-¾ of the way full and transfer to 450F (230C) oven (make sure to keep the foil-lined baking sheet beneath the pan, this will catch any spills!).
- If using a popover pan: Bake on 450F (230C) for 20-25 minutes (I find I need 25 minutes if using a light-colored popover pan like the one I used in the video), then, without opening the oven door, reduce the heat to 325F (160C) and bake an additional 15 minutes If using a muffin tin: Bake on 450F (230C) for 20 minutes, then, without opening the oven door, reduce heat to 325F (160C) and bake an additional 10-15 minutes.
- Remove from oven and serve as soon as they're cool enough to touch. Note that popovers will shrink/deflate as they cool, this is normal!
Notes
- Using a popover pan yields 12 popovers, muffin tins can produce up to 18.
- Place a foil-lined baking sheet under the pan to catch any butter drips and avoid oven smoke and mess.
- Popovers can be topped with honey butter, regular butter, or cinnamon sugar for sweet versions.
- They work well as savory sides or for soaking up sauces and gravies.
- Store popovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12popovers*
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1popover | |
| Calories | 182kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 244mg | 10% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 360IU | 7% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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