Popovers are a simple wonder of the bread family. Five ingredients and you’ve got something beautiful and delicious. Tall, crisp and golden on the outside – then break one open and you’ll find a light, delicate cavity that beckons for a pat of butter and a touch of jam!
Over the years I’ve tried a number of popover recipes and had my share of results that were just “okay”. I always come back to this old version. The batter can be whisked together by hand in only a few minutes. The baking time seems to be just the right amount. Enough to create a crispy, golden brown exterior – sturdy enough to hold their shape – but still with a light and delicate interior.
Flour, kosher salt, milk, butter, and eggs. Whisk and bake. Then watch as the batter billows up, rising tall in the oven.
This recipe makes six large or twelve small popovers. Bake the batter in a traditional popover pan and you’ll get that elongated base, a trademark of the popover. If you don’t have one on hand, I know a lot of folks who use muffin tins with equally good results.
Whatever you do, resist the urge to open the oven door while they’re baking. You will be rewarded for your discipline. Serve popovers as a dinner roll, tuck a bit of chicken salad in the center or fill one with jam for tea or brunch. Delightful and delicious!
Popovers
1 cup flour
¼ teaspoon kosher salt
1 cup milk
1 tablespoon melted butter
2 extra-large eggs
1-½ teaspoons butter for baking
Bake the batter in a traditional popover pan and you’ll get that elongated base, a trademark of the popover. If you don’t have one on hand, I know a lot of folks who use muffin tins with equally good results.
Preheat your oven to 450-degrees. In a large measuring cup whisk together the flour and the salt.
In a small bowl whisk the eggs until light and fluffy, about 30 seconds. Add the milk and the butter, blending into the eggs.
Add the milk and egg mixture to the flour and whisk until well blended, about 30 seconds. Make certain all the flour is mixed into the batter – it should be smooth and will be somewhat thin.
Set the batter aside to rest for about 2 to 3 minutes while you prep the pan. Heat a 6-cup popover pan in a 450-degree oven for 2 minutes. Then remove the pan and spray the bottom and sides making sure to coat each cup really well – don’t skip this step or the popovers will stick to the pan. Divide the remaining 1-½ tablespoons of butter into the bottom of each cup, about ¼ teaspoon butter per cup. Pour the batter into the cups, dividing between each – they should be about two-thirds full.
Bake the popovers on the second from lowest rack at 450-degrees for 20 minutes then reduce the heat to 350-degrees and bake for an additional 12 minutes. Do not open the oven before the baking time is up. When the popovers are done, using the tip of a sharp knife, poke a small hole in the top or side of each popover. This will allow the steam to escape and keep the inside of the popovers from becoming soggy.
Remove the popovers from the pan and place on a wire rack to cool. Use a sharp knife to loosen the sides if necessary. Serve hot or room temperature. Though popovers are best the day they’re made, they can also be easily reheated. Pop them back in their pan and bake in a 350-degree oven for about 6 minutes.
Makes 6 large popovers.
Popovers
Equipment
- popover pan or muffin pan
Ingredients
- 1 cup flour
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 tablespoon melted butter
- 2 extra-large eggs
- 1-½ teaspoons butter for baking
Instructions
- Preheat your oven to 450-degrees. In a large measuring cup whisk together the flour and the salt.
- In a small bowl whisk the eggs until light and fluffy, about 30 seconds. Add the milk and the 1 tablespoon melted butter, blending into the eggs.
- Add the milk and egg mixture to the flour and whisk until well blended, about 30 seconds. Make certain all the flour is mixed into the batter – it should be smooth and will be somewhat thin. Set the batter aside to rest for about 2 to 3 minutes while you prep the pan.
- Heat a 6-cup popover pan in a 450-degree oven for 2 minutes. Then remove the pan and spray the bottom and sides making sure to coat each cup really well – don’t skip this step or the popovers will stick to the pan. Divide the remaining 1-½ tablespoons of butter into the bottom of each cup, about ¼ teaspoon butter per cup.
- Pour the batter into the cups, dividing between each – they should be about two-thirds full.
- Bake the popovers on the second from lowest rack in a 450-degrees for 20 minutes then reduce the heat to 350-degrees and bake for an additional 12 minutes. Do not open the oven before the baking time is up.
- When the popovers are done, using the tip of a sharp knife, poke a small hole in the top or side of each popover. This will allow the steam to escape and keep the inside of the popovers from becoming soggy.
- Remove the popovers from the pan and place on a wire rack to cool. Use a sharp knife to loosen the sides if necessary. Serve hot or room temperature.
