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READY IN 50 mins

Popovers

Read Reviews (119)

"This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter." — J MILLER

Ingredients Edit and Save

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Original recipe makes 6 popovers Change Servings

1 cup all-purpose flour
1/4 teaspoon salt
3 eggs

1 cup milk
1 tablespoon unsalted butter, melted
2 tablespoons unsalted butter, chilled

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Directions

Preheat oven to 425 degrees F (220 degrees C).
Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper!

—Angela Nell

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Most Helpful Critical Review

Feb 16, 2011

The recipe fails to mention that you only fill the pans 1/2 way. Otherwise if you fill to the top, you don't get popovers: you get an oven full of smoke and dripped batter that burns and leaden sponges.

—Libby

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142 Ratings

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Dec 14, 2009

I couldn't believe it they came out perfect the first time. And, every time since. I always start with the eggs and milk at room temp and when they come out of the oven I pierce the bottom sides a couple of times with a sharp knife to release steam. Keeps the centers from getting soggy.

—Kristy, Santa Rosa

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May 25, 2009

My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butter to get bubbly, mine never did. After two minutes the butter just burned so I had to wash it out and start over. The popovers alone were a little bland, but amazing with the Cinnamon Honey Butter. Do NOT open the oven until it's time to take them out, not even for a quick peek!

—JenCooks

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Jan 13, 2011

These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they are in. Follow the instructions to a T and while popover tins are wonderful don't be afraid to pull out your muffin tins.

—Karisma

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May 01, 2009

This was really simple and quick! I made it for the kids in a "mini" muffin pan, which actually yielded a tray of 24, plus another 10 muffins! I also added a pinch of brown sugar to each muffin and it gave it a nice bit of sweetness!

—Happy Mom of 6

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Mar 07, 2007

I followed the recipe exactly and they turned out perfect. I have had a hard time finding a good popover recipe (especially one that didn't stick to the popover pan) and this one was perfect. I will definitely make these again.

—Amy T

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Jun 19, 2011

Great and easy popover recipe. My husband DEVOURED these. They all popped beautifully without having to leave the ingredients at room temperature. ***UPDATE*** I have made these several times now and I have found that if I heat the milk in the microwave to feel warm to the touch and set the eggs in a bowl of warm water for a few minutes the popovers pop much higher than using cold or room temperature ingredients. I also use these in a popover pan that makes 12 and I set the oven at 425 for 15 mins and 325 for 10 mins. Comes out perfect every time. Also, make sure you mix the flour in last and make sure it is mixed until there are no lumps left. Good luck!

—Abigail Porter

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Nutrition

Calories
183 kcal
9%

Carbohydrates
18 g
6%

Cholesterol
124 mg
41%

Fat
9.2 g
14%

Fiber
0.6 g
2%

Protein
6.7 g
13%

Sodium
150 mg
6%

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

Nutritional Information

Popovers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 183
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 5g 25 %
Cholesterol 124mg 41 %
Sodium 150mg 6 %
Potassium 119mg 3 %
Total Carbohydrates 18g 6 %
Dietary Fiber 0.6g 2 %
Protein 6.7g 13 %
Sugars 2.2g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 8 %
Iron 14 %
Thiamin 20 %
Niacin 21 %
Vitamin B6 4 %
Magnesium 4 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.