Popovers
Updated Jan. 23, 2025
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons melted butter
- 2eggs
- 1cup milk
- 1teaspoon sugar
- 1teaspoon salt
- 1cup all-purpose flour
- 1teaspoon fresh thyme (or ½ teaspoon dried), optional
Nutritional analysis per serving (12 servings)
104 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Step 2
Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Step 3
Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Private Notes
Comments
Yes, you can make the batter a day ahead. Many people think that resting the batter overnight (or up to a couple of days), covered and refrigerated helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. I have found this to be true. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise to celestial heights.
I made the batter, put my popover pan in the oven with the butter to let it melt and get hot and then added the batter.
I was pretty certain the butter would burn if it sat at 425 while I made the batter.
And the popovers didn't need the full 30 minutes, but you could smell them when they're ready; maybe 25.
Just wanted to “pop” in to mention that the trick with popovers is starting with a cold oven , NEVER PREHEAT , like one normally would . They have been made for generations like this because it works. My Great Grandmother wanted me to mention this . Thanks Great Grandma, Alice .
Unsure if it is 5 tbs of butter or 1. Ingredients call for 5 but instructions call for 1! 😱
If people have been complaining for literal years that the butter burns, then for the love of all that is holy, update the recipe. The whole point of subscribing is so we don’t have to do a lengthy research project before embarking on a recipe. You shouldn’t be costing us wasted time and butter. :/
This maybe makes enough better for six popovers. Can’t imagine how this is supposed to make 12.