Popovers have such a beautiful presentation: large steaming bread-like pieces of heaven. Baked correctly, they have an almost custard-like center and a perfectly browned exterior. I think people are scared because they look complicated, but popovers are extremely easy. Follow these simple steps and you will have perfectly “popped” popovers that guests will adore! The recipe can be variated for sweeter popovers for breakfast or brunch. Or they can be made into a savory accompaniment for a wonderful meal!
You can play around and experiment with this recipe with different herbs or cheese. These are super easy and fun and I know you will love making these impressive treats!
Watch how to make these popovers:
- 1 ¾ cups flour
- 1 ¾ cups whole milk, room temperature
- 3 eggs
- 1 tsp salt
- 2 tbsp sugar, if making a savory popover, reduce sugar to 1 tbsp
- 2 tbsp butter, melted
Variations (add to the top of each popover)
- 1 tbsp fresh chopped thyme
- 1 tbsp grated Gruyere cheese
- Preheat oven to 450°F and set the rack to lower position. Grease a 6-cup nonstick popover pan and set aside.
- Whisk eggs to combine. Add milk and whisk until frothy (tiny bubbles in the batter). Add salt, sugar, and butter. Whisk to combine. Last, add flour. Whisk but do not over whisk. A few lumps are okay.
- Divide batter into prepared pan (can use a 12-cup muffin pan, but popovers will be smaller) and place in oven. Close oven door and lower temperature to 425°F for 20 minutes.
- After 20 minutes, reduce heat without opening the oven door to 375°F and continue to bake for 20 additional minutes.
- In the last 3 minutes, open the door and poke a slit in each popover with a sharp knife to let out steam. Let finish baking for the remaining time.
- Remove from oven and immediately remove from popover pan and place on a rack to cool for 3-5 minutes. Letting popovers cool in pans will cause them to deflate.
- Serve hot with butter and jam for a sweet popover or just with butter for a savory variety.