Easy Popover Recipe
Make perfect, foolproof popovers every time with our easy popover recipe. Learn a few simple tricks for mastering this favorite holiday tradition or anytime treat. Makes 12 standard-size or 18 muffin-tin-size items.
Servings: 12
Calories: 136kcal
Equipment
Ingredients
- 4 large eggs
- 1 ½ cups (355 ml) whole milk
- ½ cup (118 ml) water
- 2 tablespoons (28 grams) butter, melted
- 1 ¾ cups (210 grams) all-purpose flour
- ¾ teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F with a 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 evenly among the pans, filling each well only about ⅓ to ½ full.
- Bake for 45 minutes without opening the oven.
- At the 45 minute mark, cut a small slit in the top of each popover to release the steam.
- Bake for an additional 10 minutes. Serve immediately, or as close as possible.
Notes
- Popover pans aren't necessary, but their tall shape and well-spaced cups help batter climb high as heat circulates around each one. You can make this recipe in standard muffin tins if that's what you've got.
- These are best made shortly before serving to maximize the crisp outside, warm and tender inside vibe.
- That said, we love leftovers. Once completely cool, store loosely wrapped in foil or in paper lunch bags for up to about 24 hours. They're great with eggs the morning after.
- If you feel like jazzing things up a bit from time to time, you can whisk any of the following into the batter after incorporating the flour: ¼ cup of grated parmesan, pecorino, or any other hard cheese // 2 tablespoons fresh thyme, tarragon, rosemary, or other minced herbs // Swap in an herb, truffle, or other seasoned salt for the sea salt
Nutrition
Calories: 136kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4.7g | Fiber: 0.5g