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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 5 mins

total: 45 mins

Yield: Makes 6 large popovers or 10 small popovers

popover-opener-v2-116-md110455.jpg

Ingredients

Ingredient Checklist

3 large eggs, room temperature

1 1/2 cups whole milk, room temperature

1 1/2 cups all-purpose flour

1 1/4 teaspoons coarse salt

Vegetable-oil nonstick cooking spray

      Cook's Notes

A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Don’t worry, though: They’ll still be delicious.

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 5 mins

total: 45 mins

Yield: Makes 6 large popovers or 10 small popovers

popover-opener-v2-116-md110455.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 5 mins

total: 45 mins

Yield: Makes 6 large popovers or 10 small popovers

Recipe Summary

prep: 5 mins

total: 45 mins

Yield: Makes 6 large popovers or 10 small popovers

prep: 5 mins

total: 45 mins

prep:

5 mins

total:

45 mins

Yield: Makes 6 large popovers or 10 small popovers

Makes 6 large popovers or 10 small popovers

popover-opener-v2-116-md110455.jpg

popover-opener-v2-116-md110455.jpg

Ingredients

Ingredients

  • 3 large eggs, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • Vegetable-oil nonstick cooking spray

Directions

If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.

After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.

Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.

Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.

Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)

Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

      Cook's Notes

A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Don’t worry, though: They’ll still be delicious.

Cook’s Notes

A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Don’t worry, though: They’ll still be delicious.

Reviews (5)

Add Rating & Review

155 Ratings

5 star values:

                                  28

4 star values:

                                  40

3 star values:

                                  49

2 star values:

                                  33

1 star values:

                                  5

Reviews (5)

Add Rating & Review

155 Ratings

5 star values:

                                  28

4 star values:

                                  40

3 star values:

                                  49

2 star values:

                                  33

1 star values:

                                  5

Add Rating & Review

155 Ratings

5 star values:

                                  28

4 star values:

                                  40

3 star values:

                                  49

2 star values:

                                  33

1 star values:

                                  5

155 Ratings

5 star values:

                                  28

4 star values:

                                  40

3 star values:

                                  49

2 star values:

                                  33

1 star values:

                                  5

155 Ratings

5 star values:

                                  28

4 star values:

                                  40

3 star values:

                                  49

2 star values:

                                  33

1 star values:

                                  5
  • 5 star values:
  • 28
  • 4 star values:
  • 40
  • 3 star values:
  • 49
  • 2 star values:
  • 33
  • 1 star values:
  • 5

Martha Stewart Member

Rating: 5 stars

03/24/2019

                There used to be a restaurant in California called The Proud Popover.  They had a delicious popovers stuffed with a chicken mixture that was my favorite.  They also had strawberry and other dessert popover.  Popovers are so versatile that they can be stuffed with meat, seafood or just about anything. Of course, they are delicious plain too.

Martha Stewart Member

Rating: 5 stars

05/14/2017

                Warmed eggs in hot tap water. Nuked the milk in microwave. Followed recipe exactly again for my wife's Mother's Day breakfast. She loves these and they are really easy to make!

Martha Stewart Member

Rating: Unrated

01/22/2015

                We added dried bread crumbs to greased Pop~Over plaque to allow these delicious lovelies to literally climb! (=^_^=)

Martha Stewart Member

Rating: Unrated

07/26/2014

                Good recipe. Doesn't take into account the time required to get milk and eggs to room temperature. Add another ten minutes to soak eggs in hot water and nuking milk to room temperature. Found 425F for 25 minutes was perfect...at least in my oven. Ymmv.

Martha Stewart Member

Rating: Unrated

11/16/2013

                Basic recipe was easy to follow and prepare. My daughter liked them so much at dinner tonight she put her chicken and stuffing into the popover. I think I know what we're going to have the day after Thanksgiving.

Martha Stewart Member

Rating: 5 stars

03/24/2019

                There used to be a restaurant in California called The Proud Popover.  They had a delicious popovers stuffed with a chicken mixture that was my favorite.  They also had strawberry and other dessert popover.  Popovers are so versatile that they can be stuffed with meat, seafood or just about anything. Of course, they are delicious plain too.

Rating: 5 stars

Rating: 5 stars

05/14/2017

                Warmed eggs in hot tap water. Nuked the milk in microwave. Followed recipe exactly again for my wife's Mother's Day breakfast. She loves these and they are really easy to make!

Rating: Unrated

01/22/2015

                We added dried bread crumbs to greased Pop~Over plaque to allow these delicious lovelies to literally climb! (=^_^=)

Rating: Unrated

Rating: Unrated

07/26/2014

                Good recipe. Doesn't take into account the time required to get milk and eggs to room temperature. Add another ten minutes to soak eggs in hot water and nuking milk to room temperature. Found 425F for 25 minutes was perfect...at least in my oven. Ymmv.

Rating: Unrated

11/16/2013

                Basic recipe was easy to follow and prepare. My daughter liked them so much at dinner tonight she put her chicken and stuffing into the popover. I think I know what we're going to have the day after Thanksgiving.

All Reviews for Popovers

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Popovers

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest