Homemade Popovers
These classic Homemade Popovers are light, airy pastries with a crisp, golden exterior and tender, eggy interior. With just a few simple ingredients, they’re easy to bake in a popover pan or muffin tin and delicious served with butter, jam, or honey.
Equipment
- Popover pan or 12-cup muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Ingrédients
Popover Batter
- 6 large eggs room temperature if possible
- 2 cups milk whole milk or whatever you have
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 3 Tbsp unsalted butter melted
Instructions
- Preheat oven to 450 °F (230 °C). Grease the popover pan or muffin tin wells with butter or nonstick spray, and place the pan in the oven while it heats.
- In a mixing bowl, whisk together the eggs until foamy. Gradually whisk in the milk, salt, and flour until the batter is smooth and free of lumps.
- Stir in the melted butter until just combined. Do not overmix.
- Carefully remove the hot pan from the oven. Pour the batter into each well about halfway full.
- Bake at 450 °F (230 °C) for 15 minutes. Without opening the oven, reduce the heat to 350 °F (175 °C) and continue baking for another 15–20 minutes, until the popovers are tall and golden brown.
- Remove from oven and serve immediately with butter and jam, honey, or maple syrup.
Notes
Popovers puff up dramatically thanks to steam created in the hot oven, so avoid opening the oven door during baking. They are similar to Yorkshire puddings and can be served sweet or savory. Store leftovers in an airtight container and reheat in the oven to crisp them up again. :contentReference[oaicite:1]{index=1}