"They're crusty on the outside and tender on the inside.
Popovers are a fun and flavorful dinner roll to add to the holiday table." — Chef John
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shredded Cheddar cheese
Popped way up by 20 minutes, then shrank a teensy bit by 25 minutes as it browned. I took them out at 25 because I like them still chewy on the outside. At 15 minutes, my oven was billowing smoke due to butter bubbling out on the oven floor. Next time I might put a rimmed cookie sheet underneath. I used two 6-hole cupcake tins, average size, filled 3/4 way, and got 11 popovers which we scarfed down with pea soup. I'll use this method again, and experiment with tin sizes and possibly with my antique cast iron popover pans. Thank you, Chef John
I was disappointed. They didn't get big and puffy, were small and didn't pop. Next time I will use the glass Pyrex cups, popovers always turn out better with the glass cup. I followed the greasing of the pan to a tee and they all stuck. They tasted great be looked terrible.
This is a great method and I have used a recipe like this for years. My Yorkshire Mum and Aunties would not agreed but it does work. Using this recipe, as written, mine did not POP as much as much as they usually do and I attribute that to a couple of things. First, I usually use either Wondra flour or cake flour - also non fat milk - Cold oven and bake at 425. The lighter the ingredients the high they will rise. My bake time is usually about 25 minutes. They were crispy and very tasty, just not as tall as I would have expected. BTW - this made 9 popovers with a little batter to spare.
What a great recipe! Do not change a thing in the technique! They came out beautiful with that cold oven start, even though I was skeptical at first. I left out the cayenne pepper and cheese, but that was my personal preference. Chef John, you did it again with a great video and recipe! Thanks! You are the best! Keep those recipes and videos coming!
This was my first attempt at making popovers and was very pleased with the result. It was a snap to throw together and rounded out the meal well.
I made this recipe and they were the best popovers I had ever made! They popped really high; it was amazing! I love popovers, but I have difficulty getting them to pop, and these were perfect. A side-note though- I used a 6 tin popover pan, not a muffin pan, and the batter did not fill all the tins. The first time I made these, the batter filled 5 tins, and the second time, it filled 4.
I'm not quite sure how to rate this one. I'm sure something went wrong on my end. I have never made popovers before, and these did not rise much above the muffin tin, and then collapsed after I took them out. They tasted okay, kinda bland, but still good with the beef stew gravy. The inside was very eggy, reminded us of an omelette. There were very little air bubbles, quite dense.
I wonder if it's the altitude here (over 6000 ft), but I don't know what I'd have to change to fix that.
I will try this again, and play around to see if I can figure it out. They definitely tasted good! I doubled everything and there were no leftovers.
Struggled with making popovers before trying this recipe. Tried it using milk and eggs brought to room temperature and I finally invested in popover pans. I also used flour specifically for bread baking. They came out FANTASTIC; daughter said better than the ones served at The Zodiac Room in Neiman Marcus. Now that's a high compliment!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Popovers
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 37
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