I’ve tried a lot of popover recipes and this is my favorite. The original version of this recipe from King Arthur Flour can be found here. See two other versions below. I use a Nordicware popover tin.
- 4 large eggs
- 1 1/2 cups (340g) milk (skim, low-fat, or full-fat)
- 3/4 teaspoon salt
- 1 1/2 cups (177g) All-purpose flour
- Melted butter or oil for greasing
- Heat a standard muffin pan or standard popover pan in the oven while it’s preheating to 450°F.
- Whisk together the eggs, milk, and salt. Whisk until the egg and milk are well combined, with no streaks of yolk showing.
- Add the flour all at once, and whisk until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are fine.
- Remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter.
- Quickly pour the batter into the cups, filling them almost to the top. If you’re using a muffin tin, fill cups all the way to the top. Space the popovers around the muffin tin so there are empty cups among the full ones; this leaves more room for expansion.
- Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 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.
Popover Recipe by Nordicware (the makers of my popover tin)
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 teaspoons fresh snipped rosemary (optional)
- 1/ 2 teaspoon salt
- 1 tablespoon melted butter (I use 3 tablespoons, divided: one tablespoon gets mixed into the batter, and the other 2 teaspoons to grease the popover tins)
- Heat oven to 450-F. Place muffin tin or popover pan in the oven while pre-heating.
- In medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.
- Remove the muffin tin from the oven and pour 1 teaspoon butter into each tin. Pour the batter into the muffin cups, filling them about 1/2 or 3/4 cup full full or if using a popover tin, fill half full.
- Bake for 20 minutes. Reduce oven temperature to 350 degrees F and bake 20 minutes longer (if needed) or until golden brown. Serve immediately. Makes 6 large popovers.
These came out just ok but I like the extra fiber the cornmeal offers. This recipe can be found here:
- 1 1/2 cups all-purpose flour
- 1/2 cup fine white cornmeal
- 1 1/2 teaspoons kosher salt
- 1 3/4 cups whole milk
- 4 large eggs
- 1/4 cup salted butter, melted
- Place a 12-cup muffin pan in oven. Preheat oven to 450°F. (Do not remove pan.)
- Whisk together flour, cornmeal, and salt in a large bowl. Whisk together milk and eggs in a medium bowl. Gradually whisk milk mixture into flour mixture until well blended.
- Remove muffin pan from oven. Spoon 1 teaspoon melted butter into each cup of hot muffin pan; return muffin pan to oven for 2 minutes.
- Remove muffin pan. Divide batter among prepared muffin cups. Bake until puffed and golden brown, 18 to 20 minutes. (Centers will be moist.) Serve immediately.