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Popovers

Read Reviews (294)

"A light and airy favorite bread treat. Serve piping hot and enjoy!" — Christy

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All about Eggs

Measuring All-Purpose Flour

Types of Salt

Original recipe makes 6 popovers Change Servings

2 eggs
1 cup all-purpose flour

1 cup milk
1/2 teaspoon salt

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Directions

Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
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.
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.

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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 difference, these are by far the easiest and best turned out popovers I have ever made. One must follow the directions exactly and the oven must be properly preheated, but if one does follow exactly, this is a no fail, excellent recipe for popovers without needed speciality pans, butter, extra calories, ect. Excellent.

—CANVASWRITER

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Most Helpful Critical Review

Apr 11, 2003

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

—SLUGBUGGY

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370 Ratings

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Nov 18, 2005

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 more easily than the 3 that were not preheated and did not have the dab of butter in the bottom (before adding the batter). Also, to prevent the likelihood of getting too dark, I reduced the temp to 350 after 15 minutes and then reduced the 350 bake time to 15 minutes.

—ROYSAPER

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Jun 29, 2003

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 that they added 1 tsp of vanilla to the batter. Also, after I reduced the heat to 350 degrees, I only had to bake for 10 min (thus, total baking time was 30 min). Had I baked any longer, these goodies would have been burnt. Although they taste just as good as "Cold Oven Popoevrs" (also found on this site), I like that recipe a little better b/c you aren't messing with the oven temp. Still, excellent recipe with excellent results!! One last thing, I made "Cinnamon Honey Butter" (again, from this site) and spread it inside the warm popovers...yup! I'm in heaven!! Thanks Christy!

—DREGINEK

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Feb 16, 2006

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. This recipe is my very first success. I used popover pans that are non-stick and I never thought to butter the outside top of the pans but next time I will because that is how huge they ended up being. I cannot thank you enough. I also reduced the cooking time and put a dot of butter in the bottom of each tin. Wonderful

—Jenn

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Jul 20, 2005

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. The second time I tried baking at 450 for 15 min and then 350 for 15 min...each time the same thing happens. They fall in the middle and they are heavy like a paperweight. Someone please let me know what I am doing wrong.

—Helene

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Dec 23, 2010

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 b) the pan is preheated. If you follow those two easy steps along with this recipe you'll have perfect popovers every time. I've made this recipe several times and will continue to do so!

—Abigail Porter

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Apr 11, 2003

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 (once they've been torn open). My husband loves them, so I make them as a weekend breakfast treat.

—CELESTREE

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Nutrition

Calories
120 kcal
6%

Carbohydrates
17.9 g
6%

Cholesterol
74 mg
25%

Fat
2.7 g
4%

Fiber
0.6 g
2%

Protein
5.6 g
11%

Sodium
234 mg
9%

* 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: 120
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
Saturated Fat 1.1g 5 %
Cholesterol 74mg 25 %
Sodium 234mg 9 %
Potassium 106mg 3 %
Total Carbohydrates 17.9g 6 %
Dietary Fiber 0.6g 2 %
Protein 5.6g 11 %
Sugars 2.1g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 7 %
Iron 13 %
Thiamin 19 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 4 %
Folate 27 %

* 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.