Popovers
User Reviews
4.9
Popovers
Description
This popovers recipe combines room-temperature eggs, whole milk, and salt blended together before adding flour and melted butter to create a frothy batter. The batter is immediately poured into a sprayed 6-well popover pan placed on the lowest oven rack. Baking starts at 450°F to maximize oven spring, then reduces to 350°F to finish baking until deep golden brown and crisp on the outside.
Removing the popovers promptly from the pan and gently puncturing the center allows steam to escape, preserving a crisp outer crust while maintaining the hollow interior. The method emphasizes precise flour measurement—preferably by weight—and the importance of not opening the oven door during baking to prevent deflation. Proper rack placement prevents burning or over-rising into another rack.
These popovers have a golden crust with a soft and hollow inside ideal for stuffing or serving with butter. Their airy texture and shape are characteristic, making them a classic light bread product for meals or snacks.
Attention to detail in measuring, egg temperature, pan preparation, and timing ensures successful popovers with an ideal rise and crispness. Spraying the pan top and wells supports easy release, while cutting the popovers immediately after baking prevents sogginess.
Ingredients
- 4 large egg room temperature
- 1½ cups milk 360mL, whole
- ¾ teaspoon salt
- 1½ cups all-purpose flour (180g)
- 3 tablespoons butter melted, unsalted
Instructions
- Position an oven rack to the lowest level in the oven and preheat the oven to 450° F. (Make sure the other rack is removed or at the top of the oven, as the popovers will rise dramatically while baking.) Spray a 6-well popover pan with cooking spray.
- In a blender; blend together the eggs, milk, and salt on medium-high speed until well combined, about 15 seconds. Add the flour. Blend on medium-high until smooth, about 15 seconds. Add melted butter, blend on medium-high until frothy, about 15 seconds.
- Immediately pour the batter into the prepared pan, filling each well. Place on a rimmed baking sheet to catch any drips in the oven.
- Bake on the lowest oven rack for 20 minutes. Without opening the oven, reduce the temperature to 350°F, and continue baking until deep golden brown, about 18 to 20 minutes more. Immediately after they come out of the oven, gently puncture each popover in the center with a pairing knife and remove from the pan. Serve warm.
Notes
- Measure flour by weight or fluff and spoon into measuring cups to avoid overpacking.
- Bring eggs to room temperature quickly by covering them in warm water for 5 minutes.
- Spray the entire popover pan, including tops of wells, to prevent sticking as batter rises and overflows.
- Do not open the oven door during baking to maintain proper oven spring and prevent deflation.
- Position the oven rack at the lowest level and remove other racks to avoid over-rising or burning.
- Immediately after baking, puncture each popover with a knife to release steam and maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 360mg | 15% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 432IU | 9% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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