Popovers
Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don't require a special pan, nor any unusual mixing method; just stir them up, and bake a dozen gorgeous popovers, ready in just about 30 minutes. Read our blog about these popovers, with additional photos, at Bakers' Banter.
- 4 large eggs, at room temperature
- 1 1/2 cups milk (skim, low-fat, or full-fat), at room temperature
- 1/2 teaspoon salt
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3 tablespoons melted butter
Directions
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1) Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn. |
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2) Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter. |
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6) Pour the batter into the muffin cups, filing them about 2/3 to 3/4 full. |
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7) Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven . |
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9) If you plan on serving the popovers immediately, remove them from the oven, slip them out of the pan, and serve. |
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10) If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their "popped" shape a bit longer. |
Recipe summary
- Hands-on time:
- 5 mins. to 10 mins.
- Baking time:
- 35 mins. to 40 mins.
- Total time:
- Yield:
- 12
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- Recipe comments (24) »
Reviews
01/24/2010
I made these popovers for Christmas this year- they came out great! I baked them at 425 in my new Blue Star gas convection range for just under 20 minutes. My family loved them. It's a great recipe that I will be using today as well. Thanks for the recipe King.
12/31/2009
Great recipe, wonderful results. The only popovers I made prior to this version was the mix from KAF (coincidentally, looking things up online when making those, I found this recipe and just had to try it--and both were great).
The only thing I found was that the initial 20 mins. @ 450 was a bit too much. About 15 mins. in I lowered the temp and only kept them in another 5 minutes and they still turned out very dark. (FYI, this was with a highly greased regular non-stick pan--and unlike others I had no issue with sticking--they were actually almost popping out of the cups!)
Thanks for the terrific popovers!
Thanks for your review. Maybe the oven in California will be more temperate? Happy Move, Happy Baking! Irene @ KAF
11/15/2009
I really liked this recipe, so easy, and I didn't realize that this was the batter for Yorkshire Pudding as well. The only problem I ran into was I used cooking spray to grease the muffin tin and was sorely disappointed. I recommend using Crisco to grease the pan(especially "nonstick" pans) because we had a devil of a time prying these popovers out.
07/23/2009
Didn't this recipe used to use a blender to mix everything? It looks like its been changed to the old recipe. What gives?
We have had blender versions on the site in the past, but not this one. We have recently re-tested and blogged this one. That's why the "new" look. Frank @ KAF.
07/14/2009
This was a great recipe for someone who has never made or eaten popovers before. Very easy and delicious. I added raspberries to mine so they didn't puff up as high and sort of hollowed out. Still good though. I wonder if I put the berries in first, like with the bacon, and then pour the batter over them, if it would make a difference.
03/11/2009
I have been testing many popover recipes and this one is the best. I baked them in your traditional popover pan, let the skim milk and eggs come to room temperature for a couple of hours, used the Kitchen Aid whisk, didn't let the batter rest,didn't preheat the pan, baked them in my electric oven at 450 and 350 on the lowest shelf and they were so huge that one bent over like a stove pipe. The inside was of perfect consistency and the outside crusty and golden brown. I followed your recipe to a T and we ate them all with Raspberry Jam or Orange Marmalade and butter. Delicious! These popovers are so addictive that they have become a daily baking event and I love my new traditional popover pan.
03/02/2009
Consider them foolproof! We used a regular muffin tin, followed your directions, sweated buckets waiting to see if they really would pop, and, sure enough: POOF! The crowd went wild. We'll no longer consider it a' special occasion only' effort. Popovers for all!
01/05/2009
I followed your instructions precisely except that I added a little leftover light cream to the milk. I got 12 handgrenades or kiwis, solid all the way through. Nicely browned. The flour I used was "King Arthur 100% All-Purpose flour." Also used CRISCO to grease the metal popover cups, not muffin tins. Please advise.
The added cream made your batter too heavy. Next time try it with just the milk. Molly@KAF
12/25/2008
These were a disaster. Although they looked nice in the oven, they all stuck and refused to be pried out of the pan. The popovers in the center of the pan didn't puff up as did the ones on the outside and tasted much like scrambled eggs. I baked them in a cast iron popover pan that I have used successfully with other recipes. This recipe didn't call for preheating the pan before adding the batter. Perhaps that would have helped.
If you make these again, try preheating your pan and quickly spraying it before you add the batter. It doesn't sound as though your inside popovers baked all the way through. Molly@KAF
11/10/2008
I've made these six or seven times now. I never had a consistent result before I used this recipe- which meant I could not make them for guests. The technique is a little different from other versions I've tried and I think that's the difference. I can increase or reduce the quantities depending how many I want to make, and as long as I follow the technique, they still come out the most impressive looking and tasting popovers I've had anywhere. Thank you!!! (I use a large nonstick popover pan in a preheated elec oven.)
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