Chef John's Popovers Recipe -
Chef John's Popovers  Recipe
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Chef John's Popovers
See how to make light and airy popovers with a crispy crust. See more
  • READY IN 40 mins

Chef John's Popovers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 popovers Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Grease a 6-tin muffin pan with butter and cooking spray.
  2. Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
  3. Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2013

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.

Most Helpful Critical Review
Feb 03, 2013

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.


23 Ratings

Mar 28, 2013

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

Mar 13, 2013

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.

May 21, 2013

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!

Apr 08, 2013

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.

Jun 12, 2014

So easy to make! Sprinkled Parmesan on top

Feb 20, 2014

This is a very good pop over recipe that can be adapted easily.


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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