Popovers
Ingredients
Main Recipe (6 popovers)
Alternative Recipe (12 mini popovers)
For the pan
Instructions
- 1
Preheat oven to 450°F.
- 2
Oil the popover tins with PAM or clear vegetable oil, using paper towel to wipe inside nonstick surface.
- 3
In small bowl, beat eggs with hand whisk until creamy.
- 4
Add milk and melted butter and mix well with whisk.
- 5
Put flour and salt into a small bowl with a pouring spout.
- 6
Dump wet mixture into dry and whisk together until fairly smooth.
- 7
If consistency is thicker than cream, add small amount of water to generate steam for the puff.
- 8
Place popover tin on a half-sheet pan and heat in oven for 2-3 minutes.
- 9
Remove pan, place a little 1/2 tsp butter chunk in each cup, and reheat pan another minute in oven to bubble the butter.
- 10
Remove pan and pour batter into cups, half full.
- 11
Place filled tins back in oven on low rack.
- 12
Bake 20 minutes at 450°F (the last 8 minutes can be convection at 450°F).
- 13
Reduce heat to 350°F and cook for another 15 minutes (non-convection).
- 14
Remove from oven and carefully flip the tins so the popovers fall out onto the baking sheet.
- 15
Optional: Invert orientation and snap open the bottom feet to allow interior steam to exit.
💡 Cook's Notes
This matches up with the Cooks Illustrated version, except the 1/2 tsp water adds steam to power up the "pop." These will reheat well in toaster oven. **Optional add-ins:** ground pepper, 1 tsp dried thyme, pinch nutmeg, celery salt instead of regular salt, a meltable goat cheese (placed in middle of batter after being added to tins). **Make-ahead:** Can make batter ahead and refrigerate, but only use when returned to room temperature. **Alternative mixing method:** Mini-pan manufacturer says you can mix all ingredients at once with any kind of blender or mixer. For this method, blend all ingredients for 1-2 minutes, then bake 20 minutes at 400°F followed by 20 minutes at 300°F.
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