Popover Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Popover Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don't require a special pan, nor any unusual mixing method just blend in a blender beat thoroughly with an electric mixer or whisk vigorously by hand, and bake a dozen gorgeous popovers, ready in just about 30 minutes.
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 cups (340g) milk (skim, low-fat, or full-fat), lukewarm
- 1/2 to 3/4 teaspoon salt*
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (43g) melted butter
Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.
Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. (Want to use a popover pan? See "tips," below.) Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
Add the flour all at once, and beat with a wire whisk till frothy there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.
Perfect your technique
The art and science of popovers
Stir in the melted butter, combining quickly.
Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers' tops from direct heat.
If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer.
Tips from our Bakers
For cheese popovers, add 1/4 cup (28g) Vermont Cheese Powder to the batter along with the flour. For herbed popovers, stir 1 1/2 teaspoons of Pizza Seasoning, or your favorite dried herbs, into the batter along with the flour.
Join King Arthur baking instructor, Amy Driscoll and her daughter as they bake Popovers together, start to finish. Watch Baking Popovers with Kids now.
- Serving Size: 1 (80.6 g)
- Calories 138.6
- Total Fat - 5.6 g
- Saturated Fat - 1.7 g
- Cholesterol - 73.9 mg
- Sodium - 263.6 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 0.5 g
- Sugars - 2.1 g
- Protein - 5.5 g
- Calcium - 60.3 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
DO NOT PREHEAT OVEN. Prepare the popover pan by spraying each cup with oil. Combine the milk, flour, oil, and salt. Beat with an electric mixer on high for 1 minute.Add eggs, one at a time, beating 20 seconds after adding each egg. Fill cups 2/3 full.
Set in a cold oven. Turn heat to 425 º. Bake about 35 minutes, or until puffed and golden brown. Remove from oven and let stand a few minutes, and then remove from pan.
You can also make popovers in ramekins, custard cups or just a large muffin pan, although they probably won't "pop" as high. The popovers will be hollow inside, so fill as you would puff pastry, or eat with butter, honey, or jam. I enjoy eating them spread with cranberry sauce.
Steps to make The Very Best Popover
Heat milk and cream
In a saucepan over low heat, combine milk and cream and heat until the milk is warm to the touch.
Combine dry ingredients
In a large bowl combine flour, salt and baking powder.
In the bowl of an electric mixer, beat the eggs for 3 minutes until light and fluffy.
Add vanilla and milk
With the mixer on a slow speed, add the milk and vanilla and continue mixing.
Add dry ingredients
Slowly add the dry ingredients to the wet mixture and beat on medium speed for 1-2 minutes, until combined.
Set batter aside at room temperature, for 1 hour, to rest.
Preheat the oven to 450 °F. Grease a muffin tray with cooking spray, to coat.
Fill muffin tray
Fill individual cups almost to the top with batter.
Bake in preheated oven for 15 minutes then reduce the heat to 375°F and bake for a further 30-35 minutes until deep golden brown and crisp on the outside.
Remove from the pan and enjoy hot!
Try The Very Best Popover recipe for yourself and let us know if you prefer them sweet or savory. No matter your choice, you won’t be disappointed. Tag #cookmerecipes online and let us know what you think.
Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.
When to eat this popovers recipe
Popovers go well alongside just about anything. They make a meal out of a simple soup or stew: try them with this Tomato Artichoke Lentil Stew, Moroccan Spiced Cauliflower Soup, or Creamy Red Lentil Soup. For an elegant brunch, serve this popovers recipe with White Bean Shakshuka with Feta or Roasted Tomato & Shaved Asparagus Frittata.
Even if they achieve an impressive height, popovers are often marred by bases that look comically small in relation to their expansive tops. See &ldquoElements of a Perfect Popover&rdquo for the simple steps that we took to prevent this common flaw in our recipe.
In the test kitchen, whole milk is our default, but, wondering if low-fat or even skim milk might be better, I made three batches of popovers, each with milk of a different fat level. There wasn&rsquot a huge difference in stature, but I did notice a slight difference in texture: The lower the proportion of milk fat, the crisper the popover. Skim milk made slightly more crisp popovers, and those made with whole milk were a bit softer. But the differences were so slight that I went with low-fat milk because that&rsquos what many cooks are likely to have on hand. And besides, the next ingredient under consideration&mdashbutter&mdashhad a bigger impact. Though many recipes call for adding melted butter to the batter, I found it to have an even greater softening effect than higher-fat milk. I&rsquod omit the butter completely and save it for spreading on my baked popover, where I could really appreciate it.
- 1 tablespoon unsalted butter, melted, plus more for greasing tin
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk
Preheat oven to 450 degrees. Lightly grease and flour a popover tin.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
Fill the popover cups two-thirds to three-quarters full.
Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.
- Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
- In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
- In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
- Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Bake for 25 minutes without opening the oven door. The popovers will be puffy, with crisp brown crusts and hollow, moist interiors. Serve immediately.
From The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy by Sara Perry. Text © 2008 by Sara Perry. Reprinted with permission by Chronicle Books
Tips for the Best Cheese Popovers
- For starters, you’ll need the right sized pans. I use two sets of these small popover pans, which is ideal because of the deep wells that give the batter plenty of room to puff up without spillage. They also come in 12-cup pans so you don’t have to use two sets. I’ve gotten a lot of use out of my popover pans for less than 20 bucks, so it’s been 100% worth it.
- That said, you can also use regular sized muffin tins your popovers may be a bit less tall, but no less delicious. Just make sure your muffin tins are nonstick.
- The recipe calls for coarse salt, which can be subbed with kosher salt. Occasionally, someone will ask me what the difference between kosher salt and table salt is. Salt is salt, right? Kind of. It’s not so much about the salt’s origins, but more about the volume. Because kosher salt is comprised of much larger individual crystals than table salt, the measured amount of kosher salt will be notably less than a seemingly equal amount of table salt, which I know you know is made up of tiny crystals. ← That’s a lot of words to say be sure to use coarse/kosher salt.
- I talked about the cheese, right? It’s of utmost important to use sharp cheddar here, and the sharper the better.
Easy Homemade Popovers
- Super Easy To Make
- Requires Only 4 Ingredients
- Versatile and Customizable
- Delicious and Can Be Made In Advance
I love making these! They are so simple, all you have to do is mix the ingredients together in a blender or mixer and voila! They are called popovers because when you bake them they “pop over” the top of your pan. It’s so much fun to watch them in the oven as they rise.
Not only are they fun, but they are very easy to make. Trust me, you’re going to love them!
Best Popover Recipes - Recipes
The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!
- 4 large eggs
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1 1/2 cups all purpose flour
- 3 tablespoons melted butter
- Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
- Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.
- With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
- Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
- Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
- Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
- My preference is to serve immediately and enjoy them warm!
- You can mix your popovers up with a blender! Learn how here.
- Do not top off the cups! ONE POUR to 3/4 full. Topping off can prevent a full rise.
- If you can help it DO NOT OPEN THE OVEN!
- If your popovers are getting dark too quickly, you can move one of your oven racks up to the top and place a baking sheet on it to shield your popovers from the direct heating elements.
- This recipe is based on the popover recipe at King Arthur Flour. I love King Arthur as a resource for recipes, but I also LOVE their products.
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