How to Make Popovers: Our Favorite Popover Recipe
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Popovers are easy to make if you follow a few simple tips. They’re a great holiday tradition or anytime treat. Here’s our favorite popover recipe.
The only tricky part of making popovers on a holiday is that they really hog the oven. They need a lot of space, and you need to leave the oven closed for 45 minutes. Be sure to think through the timing beforehand.
To blow off steam
To blow off steam (idiom). Also, to let off steam: (Of a person) Get rid of pent-up energy or strong emotion. (Of a baked good) Transform, as if by magic, from thin, lumpy batter to glorious popover in under one hour.
It’s the holiday season. Sure, there are the joys and the thanks and the givings. Also, though? There are all the extra little reasons you’ll need to blow off some steam. You know the ones I mean.
Popovers are a favorite holiday tradition
When times get tough, take a cue from some of New England’s earliest settlers and bake a bread that needs to let off a little steam just as much as you do. Popovers are crisp and buttery on the outside, and, owing to the copious amounts of steam they trap and ultimately release, positively ethereal on the inside. If you let them, they will be your soulmates in this holiday endeavor. Please let them.
Popover recipe protips
Popovers rise when the oven’s heat turns the batter’s liquid into steam, and the steam gets trapped inside the strong structure formed by the eggy, floury crust.
Popover pans aren’t necessary, but their tall shape and well-spaced cups help batter climb high as heat circulates around each popover.
When mixing the batter, quit while you’re ahead. You won’t remove all the lumps by mixing, and you don’t have to.
When baking, leave the oven closed for the first 45 minutes to allow the steam to work its magic. After 45 minutes, when the structure is set, you’ll pierce each popover with a single slit of a paring knife and return to the oven. This allows the steam to escape after it’s done its job and prevents the insides from being soggy.
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup water
- 2 Tablespoons butter, melted
- 1 3/4 cups flour
- 3/4 teaspoon fine sea salt
- Preheat the oven to 375°F with the top rack in the center. Lightly grease two popover or muffin pans.
- In a large bowl, whisk together the eggs, milk, and water. Slowly drizzle in the melted butter while whisking. Add the flour and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each well only about 1/3 full.
- Bake for 45 minutes without opening the oven. Then cut a small slit in the top of each popover to release the steam and bake for an additional 10 minutes. Serve immediately.