Popovers Recipe

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One of my husband’s favorite breads is a popover. Light and fluffy and oh so buttery, I have to admit, this popovers recipe has become one of my favorites as well. They are delicious with beef tenderloin, pot roast, and just about anything else you serve them with.

I do have a couple of little tricks to tell you about popovers. You really don’t have to have a popover pan, a muffin tin works just fine. You also need to be sure to remove the oven rack above the pan you are cooking your popovers in. I made the mistake of leaving it in the first time I made popovers. My popovers weren’t actually able to pop-over. The rack held them in place. They were more like pop-unders. Not the light and fluffy, delicate popover I was craving.

Here’s how I make them.

 

Popovers Recipe
 
Prep time
Cook time
Total time
 
This recipe for popovers is a family favorite addition for so many meals. Perfect with pot roast, beef tenderloin, and so many other recipes.
Author:
Serves: 12
Ingredients
  • 4 tablespoons butter, melted
  • 6 large eggs, lightly beaten
  • 2 cups milk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 450 degrees Fahrenheit and spray pan with cooking spray.
  2. Add ½ teaspoon melted butter to each cup of your muffin tin or popover pan.
  3. Combine remaining butter, eggs and milk together.
  4. Whisk into flour and salt until well-combined and smooth.
  5. Pour batter into cups of pan, making sure evenly divided.
  6. Bake for 20 minutes at 450 degrees.
  7. Reduce oven to 325 degrees and bake for an additional 15 minutes.
  8. Remove from oven and serve warm with butter.

 

Enjoy!

DISCUSS

  1. 2

    says

    I love popovers too! Yours have an interesting edgy shape at the top – mine aren’t usually that pronounced. Maybe it is the melted butter instead of the oil I usually use. Melted butter sounds better to me! Must try next time.

  2. 4

    says

    oooh- I love bread… and those look delicious. I really dont know a lot about the science behind baking- but these are made with no baking soda or powder or anything? I thought they needed that to rise. hm. (like I said I know nothing about it really). Ill have to try these!

  3. 9

    says

    Robyn, I’ve so been wanting to make popovers but always that I should have the PPP (proper popover pan!) to make them. I wonder how they would be in a miniature muffin pan as well???
    Thanks for the inspiration–I’m gonna give a whirl!
    Lisa

  4. 10

    Robyn says

    I’m so glad you are going to give them a whirl. I think you’ll love them.

    Maybe place a rimmed cookie sheet on the rack underneath your muffin pan to be sure it doesn’t popover into the bottom of your oven.

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