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Popovers

Light, airy popovers with a crisp exterior and tender interior made from a simple batter.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 popovers

Ingredients

  • 2 tablespoons butter melted and divided (see notes)
  • 3 large eggs
  • 1 cup milk see notes for milk options
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

Instructions

  • Place a rack in the middle of the oven but do not preheat. Brush the inside of a 6-cup popover pan with 1 tablespoon of the melted butter.
  • In a deep bowl or large measuring cup, whisk together the remaining 1 tablespoon melted butter, the eggs, and the milk until combined.
  • Add the flour and salt, and stir until just combined; do not overmix—the batter should be slightly lumpy.
  • Divide the batter among the prepared popover cups, filling each about two-thirds full (approximately 1/3 cup plus 1 tablespoon per cup).
  • Place the popover pan in the cold oven and immediately set the oven to 375°F (190°C) to preheat with the pan inside.
  • Bake until the popovers are tall, deep golden brown, and puffy, about 35 to 45 minutes; do not open the oven during the first 30 minutes.
  • Remove the pan from the oven and immediately make a small slit in the side of each popover with a paring knife to release steam. Cool in the pan for 5 minutes before serving.

Equipment

  • 6-cup popover pan
  • small bowl
  • Whisk
  • Measuring cups and spoons
  • paring knife

Notes

  • I recommend a 6-cup popover pan such as the Chicago Metallic Professional Popover pan.
  • You can omit the tablespoon of butter for brushing and use nonstick cooking spray instead.
  • This recipe works with 2% or whole milk; skim milk has not been tested.