Chef John's Popovers

Chef John's Popovers

25
Chef John 22196

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

25
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 smok...

Most helpful critical review

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 gr...

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 smok...

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 ...

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...

I love popovers and make them often, with varying results,but have never made this recipe before. These popped beautifully, into fluffy balloons, actually mine looked better than the picture a...

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 gr...

Turned out great.I'm not going to be one of those people that talks about the different things I did to change the recipe. It's prefect just way it is.

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, b...

So easy to make! Sprinkled Parmesan on top

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.