There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they’re in the oven!
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 12 popovers |
Ingredients
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Instructions
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 114 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 61 mg |
| Sodium | 146 mg |
Reviews
I currently I live in the dessert Southwest currently at 4800’ of elevation and lived at 7000’ for years. I these always come out perfect. I use a 6 cup USA pan and 2 Pyrex custard cups. I spray with Pam. The preheat is very important as is making the batter smooth – no lumps. Fill cups 2/3 full and custard cups 1/2 full.
I’ve been making these for decades. Best recipe ever for popovers. I like to stuff them with lots of vanilla or chocolate pudding.
i don’t know why but every time i attempt this recipe, my popovers rise but are not at all airy, very dense inside. Usually I use the alton brown recipe, also on this site, which gives me great popovers. Every once in a while think maybe i’ll give this one a go but no more
FANTASTIC! I made these using a different recipe last time and they were very dense. Ina’s recipe turned out popovers that were light and airy. It’s the only recipe I will use from here on out!
I followed the recipe exactly, except I used a one dozen regular-sized muffin tin and filled them about 3/4 of the way full. I wish I had taken pics! They were HUGE, perfectly-shaped, and light and bready (as opposed to being dense or eggy). I served them with homemade chicken pot pie filling, and my mother was so impressed with the popovers, she kept raving about them and demanded that I give her the recipe. Lol
Can I cut the recipe in half?
Can I add Gruyère cheese?
Can I add Gruyère cheese?
I use this recipe all of the time to make Dutch Baby. I throw the ingredients in a blender and preheat a greased cast iron skillet in the oven. I sometimes put a bit of the batter on the bottom and add fruit and cover with some melted butter and batter. Super simple and yummy.
They turned out great. Will make again
I too followed the recipe filled to 3/4 full and they were terrible. Did not popover and the interior was dense and spongy like a muffin.
I followed the recipe exactly as written. The popovers did not brown and barely “popped” over the pan. I despise wasting eggs and butter. I won’t be making this again.