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"A light and airy favorite bread treat. Serve piping hot and enjoy!"
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servings 120 cals
Original recipe yields 6 servings (6 popovers)


  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 234 mg
  • 9%

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.

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{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 396
  1. 488 Ratings

Most helpful positive review

I've made literally dozens and dozens of like but not the same popover recipes. I left the salt out (restrictions), used Pam butter spray to "grease" the large muffin sized pan, but it made no...

Most helpful critical review

Recipe was good, but not as good as others I've tried.

Most helpful
Most positive
Least positive

I've made literally dozens and dozens of like but not the same popover recipes. I left the salt out (restrictions), used Pam butter spray to "grease" the large muffin sized pan, but it made no...

Excellent recipe. I tested some variations with 3 of the 6 popover cups. For 3 I preheated the custard cups with a small dab of butter in each. Those 3 rose higher and came out of the cups mo...

We enjoyed popovers the other night so I thought I'd try this recipe and (with my fingers crossed) hoped that they'd turn out just as good. Well, they did! I did take another's advice who stated...

This is a really good popover recipe, the only reason it doesn't get 5 stars is because of the directions. Popovers "pop" better when a) the milk and eggs are room temperature before mixing and ...

I have been making popovers now for over 20 years. I thought that I might have a lead hand. When they popped they did not taste very good and when they did not pop so much, the flavor was good....

Ok, I don't want to rate this yet becuase evidently it is me that is the problem, not the recipe. I tried making these twice..folling the directions exactly and being careful not to over mix. Th...

These Popovers come out crusty on the outside, and soft in the center, almost like churos! I add 1/2t. vanilla to the batter. For serving, I have a bowl of cinnamon and sugar to sprinkle on them...

These came out wonderfully. Have made a few times - following recipe exactly as well as adding vanilla and/or spices depending on what we are making them for. Followed other reviewers suggestio...

Okay... ...I'm just starting in the kitchen, and these where by far the show stopper of the evening! I've made them with great care and on the fly and just can't seem to mess them up. I do have...