Easy Popovers
These easy popovers are delicious at every meal. Enjoy fresh from the oven for the best texture and flavor.
By Yankee Magazine|Jan 10 2017|
High heat from the oven and steam make popovers pop.
Photo Credit: Aimee TuckerThese easy popovers make any soup, chowder, or stew extra special. They’re also delicious at breakfast. Enjoy fresh from the oven for the best texture and flavor.
Yield
Makes 10-12
Ingredients
1 cup flour
1/2 teaspoon salt
2 eggs, beaten
1 tablespoon melted butter
1 cup milk
Instructions
Preheat oven to 350 degrees. Sift together flour and salt. Add eggs, butter, and milk and stir until smooth. Pour into greased muffin pans or custard cups (or even a special popover pan) and bake 20 minutes. Increase heat to 450 degrees F. and bake 10 minutes longer. Turn heat off and let popovers sit 10 minutes in oven.
I definitely will try the popovers. Glad to see suggestion of custard cups. Hope that makes them higher!
My favorite recipe! For years, I would often have problems getting them out of the pan. The secret is: grease the pan FIRST, then place it on a baking sheet in the oven while it’s preheating. Then mix batter in blender and carefully pour into hot pan in oven to bake. Works every time!
I’ve been wanting to make popovers ever since I watched Alton Brown make them on “Good Eats.” I have a popover pan, but how full should I pour the batter into each cup? They look so good and the recipe sounds doable for me.
Fill the cups between 1/2 and 2/3 full.
Does this work in an electric oven? I’m wondering about the increased amount of time to heat up to the higher temp!
I preheat my popover cups in a 450 degree oven (I use glass pyrex custard cups alternated in a muffin tin to give them room to expand). I then pour the batter into the preheated custard cups, bake @ 475 for 15 minutes and then turn the oven down to 350 and bake for 25 to 30 minutes longer. I have not seen a recipe until now where one starts out with a lower temperature and then raises the temperature for baking. I would think that the top of the popovers would burn during the process of the oven preheating for the higher temperature!
so many different ways to cook them as my recipe says same recipe but my says put in a cold oven then put oven on to 450 I have never had any trouble making them but I am going to try heating up my oven first to see the difference. Thank you for the recipe.
Made them once for my husband.. EVERYONE of them popped. He opened each and said “there’s nothing in them ( being brought
Up Polish, filling are a part of their cooking… I learned)
My grandmother left eggs and pure raw milk and butter out to be room temp… have always followed suit
Missed them… have an iron
Pop over pan in the back of the cabinet… am going to pull it out… season and make some. Thanks for the nudge into making them
Anxious to try,had a good friend who loved to get them at Schrafts restaurant..