Popovers
Updated Jan. 23, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons melted butter
- 2eggs
- 1cup milk
- 1teaspoon sugar
- 1teaspoon salt
- 1cup all-purpose flour
- 1teaspoon fresh thyme (or ½ teaspoon dried), optional
Nutritional analysis per serving (12 servings)
104 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Step 2
Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Step 3
Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Private Notes
Comments
Yes, you can make the batter a day ahead. Many people think that resting the batter overnight (or up to a couple of days), covered and refrigerated helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. I have found this to be true. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise to celestial heights.
I made the batter, put my popover pan in the oven with the butter to let it melt and get hot and then added the batter.
I was pretty certain the butter would burn if it sat at 425 while I made the batter.
And the popovers didn't need the full 30 minutes, but you could smell them when they're ready; maybe 25.
Just wanted to “pop” in to mention that the trick with popovers is starting with a cold oven , NEVER PREHEAT , like one normally would . They have been made for generations like this because it works. My Great Grandmother wanted me to mention this . Thanks Great Grandma, Alice .
Very tasty and beautiful but only 2 out of 6 popovers had hallowed air pockets. Anyone know what I’m doing wrong?
Using butter in the pan instead of neutral oil is an awful idea. Just terrible. Butter and the batter have an affinity with each other. The butter works into the batter. There was even butter on the top of some of the popovers. They didn't rise properly. What a disappointment.
First time popover maker, and I made these twice. First time was an utter disaster, second time they were fabulous. The things I think helped the second time: using a true popover pan; not preheating with the butter (it burns, just add to preheated pan before patter); and making the batter in a blender, like I do with Dutch babies. I just added everything except the flour, blended for 30 seconds, added the flour and blended another 30. They were sublime!