7 Tricks to a Great Popover!

Ensure milk and eggs are at room temperature. If milk is cold, warm it in the microwave on high for 30 seconds until warmed through. Submerge eggs in warm water for 10 to 15 minutes if needed.

Combine eggs with milk in a bowl to ensure they are nicely incorporated without overmixing the flour.

Add 0.5 teaspoons of kosher salt to the egg and milk mixture.

Gradually add all-purpose flour to the mixture, stirring just until combined. The batter should have the texture of heavy cream or paint.

Use a popover pan with six wells for best results, or a muffin tin if necessary, but note that muffin tins won't achieve the same height.

Instead of melted butter, use vegetable oil. Pour a splash of oil into each well and distribute it with a paper towel, ensuring the bottom is coated.

Preheat the popover pan in the oven before adding the batter.

Once the pan is hot, fill each well with one ladle full of batter, no more than 2/3 full to allow for rising. Stir the batter to mix in any oil that has settled at the bottom.

Bake the popovers at 450 degrees Fahrenheit for 20 minutes without opening the oven door, as this will cause them to deflate.

Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 10 to 15 minutes to ensure the interior is fully baked and not soggy.

After baking, poke each popover with a sharp knife to let out steam, preventing them from deflating too quickly.

Serve with raspberry jam, or fill with sour cream and smoked salmon, or scrambled eggs with bacon and cheese for a brunch option.

Equipment Needed

Spice Level:

Allergens