I’ve tried a lot of popover recipes and this is my favorite. The original version can be found here. See two other versions below. I use a Nordicware popover tin.
- 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
- 3/4 teaspoon salt
- 1 1/2 cups (177g) All-purpose flour
- 3 tablespoons (43g) melted butter
- Position a rack on a lower shelf of the oven. 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.
- Place muffin tin or popover pan in the oven and preheat 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 muffin/popover tin from the oven and add 1 teaspoon butter into each cup.
- Pour in the batter, filling each cup 3/4 full.
- 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.
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 degrees 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
- 3 tablesp1/4 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.