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Chef John's Popovers

In this video, you’ll see how to make incredibly simple popovers. Yes, just eggs, milk, salt, and flour make unbelievably poofy popover perfection possible! Chef John will walk you through the technique before revealing his patented 'double-grease' trick for making sure the popovers don't stick to the muffin tins. If you like, before sliding the batter into the oven, top each popover with just a slight sprinkle of grated Cheddar cheese. The trick to baking them is to start with a cold oven! No pre-heating. They puff up beautifully, golden brown with a crispy exterior and a light, eggy, airy interior. Yum! Watch the video, then get the recipe for Chef John’s Popovers. Great with butter and jam like a dinner roll, excellent for dipping in stews and soups, and unbelievable cut in half and stuffed with chicken or tuna salad.

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Comments12

  • ToastyBuns

Cold oven, do not open the oven door. True that. I also use an old recipe that recommends actually chilling the tin pan in the refrigerator for about 20-30 minutes before putting the batter in. Works good too.

  • pauline

What a great breakfast!!!!! (it's 445am)I used a bigger muffin tin so I got 5 buns.baked them for 31 minutes and they smell good,look good and taste even better.I am eating my second one.....dont want them to go bad after all....Thanks Chef!

  • TONY

I USUALLY HAVE A BAKING STONE IN THE OVEN AND IT IS HEAVY AND ABOUT 1" THICK --- CAN I LEAVE IT IN THE OVEN AND STILL PUT THE PAN IN THE COLD OVEN --- IS THE RECIPE IN COMMENTS THE CORRECT RECIPE --- THANKS SO MUCH --- TONYK