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Popovers

Popovers

Make airy Popovers with this simple, buttery recipe. Quick to mix and impressive to serve.

Prep Time15 minutes
Cook Time38 minutes
Total Time53 minutes
Yield6

Ingredients

Instructions

Step 1: Preheat oven and prepare the pan

Position an oven rack to the lowest level and preheat the oven to 450°F, then spray a 6-well popover pan generously with cooking spray so the wells are slick and ready. Remove or lift the other rack out of the way so the popovers can rise freely. This step is all about setting the environment inside the pan — warm, greased metal means dramatic rise and easy release once baked.

Step 2: Combine eggs, milk, and salt in the blender

Crack the room-temperature eggs into the blender, pour in the milk and add the salt; pulse on medium-high for about 15 seconds until the mixture looks homogenous and slightly glossy. You want the initial emulsion smooth so the flour will incorporate evenly — a uniform pale yellow liquid with tiny motion lines and no streaks.

Step 3: Add the flour and blend until smooth

Add the measured all-purpose flour to the blender and blend again on medium-high for about 15 seconds. Watch as the flour disappears into an even, silky batter — no lumps, the surface neutral matte with a few microbubbles forming as air is incorporated. The batter should be fluid but cohesive, with a satin sheen.

Step 4: Finish with melted butter and make the batter frothy

Pour the warm melted butter into the blender and blend on medium-high until the mixture is frothy and luminous, another short 15-second burst. The finished batter will be pale, slightly glossy, full of fine bubbles and a gentle foam at the surface — ready to be transferred to the prepared wells.


Step 5: Fill the popover pan and arrange for baking

Immediately pour or ladle the batter into the prepared 6-well popover pan, filling each well nearly to the top and placing the pan on a rimmed baking sheet to catch any drips. The wells should be uniformly filled, the batter level and smooth with a few trailing drips on the pan lip — this readiness translates into consistent, dramatic rises in the oven.

Step 6: Bake and adjust temperature without opening the oven

Bake the pan on the lowest rack for 20 minutes at 450°F without opening the oven door, then reduce the oven temperature to 350°F and continue baking until a deep golden brown, another 18–20 minutes. The popovers should develop tall, crisp peaks and hollow interiors; resist peeking so the steam stays trapped for maximum lift.

Step 7: Release, puncture, and serve warm

Immediately after removing the pan from heat, gently puncture the center of each popover with a pairing knife to release steam and ease removal, then lift them out of the wells and arrange to serve warm. Present them shortly after baking to showcase the crisp, glossy exterior, the airy, custard-like interior, a light dusting of flour where appropriate, and accompanying butter or jam for spreading.

Notes