Popovers --
Crisp, quick, and delicious

popover recipe

Popovers will get your friends popping over. Incredible when they puff; still delicious if they don't!

I love popovers, (or "puffy things" as one of our friends calls them.) I had a lot of trial and error before I got them to puff consistently. Some of them would puff - a little - others wouldn't puff at all. When they didn't puff, they still tasted good, but the middle was doughy and the crust wasn't very crisp.

Recipes differ a lot in the directions. Some will tell you to heat the pan before putting in the batter. Others will tell you to mix just until all ingredients are wet, and the batter may be lumpy. Others will tell you to beat with a mixer until well blended.

What finally worked for me is to beat them with an electric mixer just until mixed. Then I stop the mixer and use a spatula to make sure there are no dry ingredients in the bottom of the bowl. If there are, I scoop them up and use the mixer again for just a few seconds. The oven needs to preheat and be almost at the desired temperature before I begin mixing the batter. When I do this, my "puffy things" usually puff and have a crispy crust and an airy center. I hope you have good luck trying them this way.


Serve hot with butter. Jam, jelly, and marmalade taste good with them, too.

One of the other great things about this recipe is the list of ingredients is short, and most people probably have all of the ingredients right in their kitchen.

This recipe will make 6 popovers. I have increased it by half to make 9, and it worked just fine.

1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
2 teaspoons melted butter

Preheat oven to 425 F. Pour the flour into a measuring bowl. Add the salt to the flour, and stir to blend. Add the eggs, milk, and butter. Beat with an electric mixer just until all ingredients are wet. If there is dry flour on the bottom of the bowl, scrape it up with a spatula. Blend briefly ( a few seconds).

Fill well-greased cups of a popover pan like the one pictured below or custard cups 1/3 to 1/2 full. (I use a 1/3 cup measure, and the batter seems to come out evenly.) I sometimes sprinkle sesame or flax seeds, wheat germ, or grated cheese in each cup before adding the batter. This adds a nice flavor. Bake for 35-40 minutes.

I use a pan like the one pictured below. I first tried the recipe with a regular muffin pan, but this didn't work right.


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