This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.

  • Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.

  • Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).

  • Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

Nutrition Facts

182.8 calories; protein 6.7g 13% DV; carbohydrates 18g 6% DV; fat 9.2g 14% DV; cholesterol 111.5mg 37% DV; sodium 149.8mg 6% DV. Full Nutrition

Reviews (202)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2007
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper! Read More
(206)

Most helpful critical review

Rating: 1 stars
02/16/2011
The recipe fails to mention that you only fill the pans 1/2 way. Otherwise if you fill to the top you don't get popovers: you get an oven full of smoke and dripped batter that burns and leaden sponges. Read More
(19)
254 Ratings
  • 5 star values: 198
  • 4 star values: 37
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 10
Rating: 5 stars
01/20/2007
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper! Read More
(206)
Rating: 5 stars
12/14/2009
I couldn't believe it they came out perfect the first time. And, every time since. I always start with the eggs and milk at room temp and when they come out of the oven I pierce the bottom sides a couple of times with a sharp knife to release steam. Keeps the centers from getting soggy. Read More
(115)
Rating: 5 stars
05/25/2009
My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butter to get bubbly, mine never did. After two minutes the butter just burned so I had to wash it out and start over. The popovers alone were a little bland, but amazing with the Cinnamon Honey Butter. Do NOT open the oven until it's time to take them out, not even for a quick peek! Read More
(77)
Advertisement
Rating: 5 stars
06/19/2011
Great and easy popover recipe. My husband DEVOURED these. They all popped beautifully without having to leave the ingredients at room temperature. ***UPDATE*** I have made these several times now and I have found that if I heat the milk in the microwave to feel warm to the touch and set the eggs in a bowl of warm water for a few minutes the popovers pop much higher than using cold or room temperature ingredients. I also use these in a popover pan that makes 12 and I set the oven at 425 for 15 mins and 325 for 10 mins. Comes out perfect every time. Also, make sure you mix the flour in last and make sure it is mixed until there are no lumps left. Good luck! Read More
(53)
Rating: 5 stars
01/13/2011
These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they are in. Follow the instructions to a T and while popover tins are wonderful don't be afraid to pull out your muffin tins. Read More
(39)
Rating: 5 stars
05/01/2009
This was really simple and quick! I made it for the kids in a "mini" muffin pan which actually yielded a tray of 24 plus another 10 muffins! I also added a pinch of brown sugar to each muffin and it gave it a nice bit of sweetness! Read More
(38)
Advertisement
Rating: 5 stars
03/07/2007
I followed the recipe exactly and they turned out perfect. I have had a hard time finding a good popover recipe (especially one that didn't stick to the popover pan) and this one was perfect. I will definitely make these again. Read More
(29)
Rating: 4 stars
04/27/2008
My mom used to make popovers for us. I did an experiment with this recipe, based on a popover recipe a friend from England gave me. I put a dallop of mashed potatoes in 3 of them before baking. Actually those "opened up" and looked more like the popovers I grew up with...the others stayed closed and looked like muffins. The taste was good but I am not sure what I did wrong to get the muffin-like appearance. Good base recipe, any good cook has a popover recipe in their file box, IMO! Thanks for the post! Read More
(20)
Rating: 5 stars
05/06/2008
Excellent and SO SO SO easy to make! Grew up in the north and now live in the south and NEVER see popovers anywhere! I am so thrilled to have found this recipe. My husband and kids absolutely love these. (I do too!) Read More
(20)
Rating: 1 stars
02/16/2011
The recipe fails to mention that you only fill the pans 1/2 way. Otherwise if you fill to the top you don't get popovers: you get an oven full of smoke and dripped batter that burns and leaden sponges. Read More
(19)