Impress your friends: Popovers

Last night I was having dinner with some accomplished, double degree, articulate, well read, savvy, thoughtful, funny women who confessed to me that popovers, mere popovers, might be their undoing in the kitchen. “Too difficult. Aren’t they deep fried?” one said when I tried to describe how easy they are. “You must cook all the time.” (Okay – I do cook all the time – but that is so beside the point.)

I totally get it. How do you get them to puff up like that?  Is it yeast?  Are they deep fried?  They must be terribly unhealthy. No, no and no.

I guess I should have covered popovers before I covered Dutch Babies and Toad-in-the-Hole. You see Popovers are basic. SO easy. They fill in the gap of an otherwise boring meal. Lentil soup becomes quite sophisticated with a popover cozied up alongside. Popovers are a quick and easy answer to a hot dinner roll. They give you an excuse, should you be looking for one, to use honey or jam as a condiment at the dinner table. When I tell you the recipe you won’t believe how easy they are. Everyone will think you’re a culinary genius.

Check it out:


makes 12

5 minutes to mix up, 35 minutes in the oven.

  • 1 1/4 c milk
  • 2 eggs
  • 1 tbsp melted butter (put it in a microwave safe bowl and heat for 30 seconds)
  • 1 cup flour
  • 1/2 tsp salt
  1. Preheat the oven to 450 F.
  2. Spray a 12 muffin tin or a popover pan thoroughly with canola oil. You want your popovers to fall easily from the pan.
  3. In a small bowl or liquid measuring cup, whisk the milk and eggs together. Stir in the melted butter. Set aside.
  4. In a medium sized bowl, whisk the flour and salt.
  5. Pour the milk, eggs and butter mixture into the flour and salt. Whisk until fully incorporated; allow a few lumps though. Don’t be too thorough.
  6. Using a ladle, divide the batter equally between the muffin cups. They will be about half full.
  7. Bake for 15 minutes and then turn down the heat to 350 F and bake for another 20 minutes. DO NOT PEEK until the last 5 minutes. The popovers should be nicely browned and crisp.
  8. When they are done, turn them out onto a wire rack and pierce them a little bit with a sharp knife to let the steam out. (so they stay crisp)

Even though I have made popovers many times, I am still irrationally surprised at how they puff. It’s a small miracle and I have no idea what the science is behind it. And that is just fine with me.


7 responses to “Impress your friends: Popovers

  1. your popover looks SO perfect!! Nicely done!

  2. Candice Feldman

    My mum used to make these growing up. It was always such a happy surprise when we realized we were going to gave them at dinner. They also served than at The Glover Inn growing up. An old “fancy” restaurant we’d go to for holidays wirh grandparents. We didn’t really like the food- but their popovers were amazing. They had huge irregular shaped tops and when you opened them they were still hot inside.

    And just the other day I decided I would attempt
    to make some. I haven’t yet but now I will!!!!

  3. I want huge irregularly shaped tops too! I am wondering if the popover pan helps….if anyone has made the crazy shaped humongous popovers and has any ideas – I would LOVE to know!

  4. Alright–a popover is cute–just as a hot cross bun is cute–but do they offer the satisfaction of a hot, buttery roll? I made clubs last night based on your previous post and they were a huge, huge hit. Tonight I was going to make mussels in broth with fresh pasta but we ended up going out for dinner (Tidbit on 10th–not great, but surprisingly acceptable).

    Tomorrow I hope to sample sardine sandwiches with you.

  5. Well, that all depends on how you look at it! In a head to head contest – I guess a really great dinner roll would beat out the very best popover. BUT! if you had a surprise guest for dinner and nothing but a pot of soup on the horizon, a popover would totally save you! There is a place for popovers – in that they are so fast and use ingredients that most people have in the house anyway.

  6. We love popovers. I make them almost just like this, but I heat the cupcake pan in the preheating oven, like you do for Dutch Babies.
    We serve them for breakfast — great idea to serve with soup for dinner!

  7. Thanks so much for posting this recipe — finally tried it and they were delicious and impressive!! (have gone from providing “aren’t they deep fried” quote above to baking popovers in my own oven — you have been an inspiration!)

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