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.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 popovers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 6-tin muffin pan with butter and cooking spray.

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  • 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.

  • Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.

Nutrition Facts

112 calories; protein 4.7g; carbohydrates 13.5g; fat 4.2g; cholesterol 54.9mg; sodium 198.8mg. Full Nutrition
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Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2013
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 smoke due to butter bubbling out on the oven floor. Next time I might put a rimmed cookie sheet underneath. I used two 6-hole cupcake tins, average size, filled 3/4 way, and got 11 popovers which we scarfed down with pea soup. I'll use this method again, and experiment with tin sizes and possibly with my antique cast iron popover pans. Thank you, Chef John Read More
(23)

Most helpful critical review

Rating: 3 stars
02/03/2013
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 greasing of the pan to a tee and they all stuck. They tasted great be looked terrible. Read More
(8)
83 Ratings
  • 5 star values: 65
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/28/2013
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 smoke due to butter bubbling out on the oven floor. Next time I might put a rimmed cookie sheet underneath. I used two 6-hole cupcake tins, average size, filled 3/4 way, and got 11 popovers which we scarfed down with pea soup. I'll use this method again, and experiment with tin sizes and possibly with my antique cast iron popover pans. Thank you, Chef John Read More
(23)
Rating: 4 stars
02/05/2013
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 much as they usually do and I attribute that to a couple of things. First, I usually use either Wondra flour or cake flour - also non fat milk - Cold oven and bake at 425. The lighter the ingredients the high they will rise. My bake time is usually about 25 minutes. They were crispy and very tasty, just not as tall as I would have expected. BTW - this made 9 popovers with a little batter to spare. Read More
(20)
Rating: 5 stars
03/13/2013
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 side-note though- I used a 6 tin popover pan, not a muffin pan, and the batter did not fill all the tins. The first time I made these, the batter filled 5 tins, and the second time, it filled 4. Read More
(17)
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Rating: 5 stars
11/19/2014
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 above! Next time I will cook a little less 24-25 mins as they browned quickly and I like the softer pudding middle texture. I have found that if you decrease the salt your popovers will not pop do not not over mix and always use room temp. ingredients( I never have that time so pop the eggs into warm water before cracking and nuke the milk for a minute on very low). I used a muffin tin for these and you never would believe that they were not out of a pop over tin so big and puffy. Most recipes call for a pre-heated tin so I am amazed that these worked so well. Read More
(15)
Rating: 5 stars
01/03/2014
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. Read More
(11)
Rating: 5 stars
05/21/2013
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 but that was my personal preference. Chef John you did it again with a great video and recipe! Thanks! You are the best! Keep those recipes and videos coming! Read More
(11)
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Rating: 5 stars
11/10/2013
Struggled with making popovers before trying this recipe. Tried it using milk and eggs brought to room temperature and I finally invested in popover pans. I also used flour specifically for bread baking. They came out FANTASTIC; daughter said better than the ones served at The Zodiac Room in Neiman Marcus. Now that's a high compliment! Read More
(8)
Rating: 3 stars
02/03/2013
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 greasing of the pan to a tee and they all stuck. They tasted great be looked terrible. Read More
(8)
Rating: 5 stars
06/12/2014
So easy to make! Sprinkled Parmesan on top Read More
(5)
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