These crispy, lighter-than-air popovers make an elegant afternoon treat spread with butter and homemade jam and served with your favorite Assam or Lapsang Souchong blend. It's crucial to follow the recipe, making sure that all ingredients are at room temperature. While a popover pan may seem an extravagance, the depth of the cups creates a dramatic presentation. You can use deep ironstone custard cups, but avoid using muffin tins.
Ingredients
Makes 6 popovers
Step 1
Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
Step 2
In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
Step 3
In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
Step 4
Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
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Reviews (29)
Back to TopI didn't have a 6 popover tin, but I really wanted some popovers this afternoon, - so I used a muffin tin for 12 large muffins ... and it worked! I reduced the baking time to 20 minutes. Delicious popovers, a bit smaller but still tasty!
MEW
Toronto, Ontario
6/7/2023
Great!
donalex
Needham MA
10/30/2020
This is a great basic recipe. I've made it a few times. I messed up and had the pan in the over with the butter for most of the 20 minutes, but they still came out great, with a nice brown butter caramel richness to them. This time I also sprinkled sugar and cinnamon on top of a couple of them and they were great for dessert. I would absolutely make these again and they've replaced my assortment of popover recipes. *I use a blend of all purpose and whole grain flours (about 40% spelt this time) and that worked fine with this recipe.
bakera
Netherlands
7/8/2020
Didn’t pop at all. Looked up other recipes. They all called for higher oven temp and longer cooking times. I’ll try one of them next time.
sdbeede
Boca Raton, FL
4/6/2020
Perfect - crisp on the outside and hot and soft on the inside - perfect “popover”
Reo
Washington
1/1/2020
Worked like a charm. I was worried there was too much butter but it wasn't. They were denser and less airy than a typical popover but still very good and they held their shape longer. I used Bennington pottery muffin cups and they popped right out.
kldemeter
8/25/2018
Just made these and they came out perfect! I didn't have whole milk and tried with skim and they still worked!
Anonymous
CT
4/12/2018
Delicious, simple, and oh so good! I've made this recipe many times, and I always get perfect results. I had been cooking my popovers at 450 degrees, turning the oven down only in the last quarter of the baking time, but I'd often get burned bits combined with uncooked centers. This recipe is perfect. Do try to have your ingredients at room temperature, but you won't have a disaster if you have cool eggs or milk that's not quite warm enough. It still worked for me. Do try them! They are absolutely wonderful with marmalade and tea, and go splendidly with a roast and vegetables.
nightfall
Baltimore, MD
2/16/2018
My wife and I live south of Tucson, Arizona. I used this recipe this morning and got amazing results with a #18 Griswold. Thanks much!
desertcat2611
Tucson, AZ
1/2/2016
Followed the recipe to a T, including making sure everything was at room temperature. They looked lovely in the oven, flopped as soon as I took them out. Wife says "they're too stodgy." It's very hot here today, perhaps that has something to do with it.
lrainen
Cape Town, SA
12/30/2015
I just asked for help re my FL popovers....should the oven be hotter than 400degs????Does being in FL rather then CT make a difference???? HELP!!
ccchristy
CT but now in FL
2/21/2015
In CT these worked out perfectly! I'm in FL...they are dense, cakey and didn't rise?? Advice?
ccchristy
2/21/2015
I have the popovers in the oven baking, smelling delicious.. I made mini-popovers and used a 12 cup popover tray.. great recipe!
CyndiWithAG
LI, NY
2/15/2015
这些是最好的弹窗。光,假日low,crispy and easy to make. I was using a recipe from a well known tv personality and theirs don't hold a candle to these. will only use this recipe from now on. made 6 for am breakfast (3), and they're gone. thank you. took eggs/milk out of cold 3 hrs prior to using. I think this makes a big difference with popovers. I have appropriate pan as well.
cookinggram
NH
10/1/2014
Great popover recipe that cooks in 25 minutes that corresponds to roast sitting time. I have made these at least 10 times and every time the result was perfectly shaped, crispy, golden popovers. Don't waste time with other more complicated recipes with longer cooking times. This recipe works and is easy to prepare. Enjoy!! I use a non-stick half size popover pan and get 8 large popovers filling each cup 3/4 full.
FineFoodAddict
East Greenbush, NY
12/26/2013
