Popovers made with the perfect ratio of milk, flour, and eggs to create a light and airy interior with a slightly crisp exterior. These can be made with a popover pan or muffin tin which produces double the amount then you can have two instead of one and it still counts as one!

I’ve been making popovers forever and they’ve always come out perfect. But, being me (psycho who analyzes her recipes to a point of craziness), I checked out other “perfect” recipes and started experimenting again.

Why do I do this? Because I’m a perfectionist and when I post a recipe, I want to make sure I give you my best. What was the outcome?

I stuck to my recipe because it produced a buttery crust and airy eggy interior that’s bar none.

TIPS FOR PERFECT POPOVERS

PREHEAT YOUR OVEN

You need to preheat your oven and make sure it’s reached its temperature before putting in the popovers. I’ve found I got the same results whether I preheated my pan or not. It’s an extra step I don’t feel is necessary. That said, keep reading for more on that topic.

OIL OR BUTTER FOR GREASING PAN?

I’ve always used butter, but tried a recipe which stated to preheat the pan with oil for 15+ minutes. Let's just say I went back to butter. I place a cube of butter in each mold and put it in the hot oven just long enough to melt the butter before adding the batter.

BLEND OR WHISK?

I like to use my blender because I can easily pour the batter into the pan. If you mix by hand, use a ladle or transfer the batter into a large measuring cup to easily pour the batter.

ROOM-TEMPERATURE IS KEY

Using room-temperature eggs and warmed milk prevents the melted butter from clumping when it’s added to the batter. Warm batter produces

CORRECT RATIO OF FLOUR TO MILK

Using a slightly less amount of flour to milk produces the perfect texture without a raw flour or gummy taste.

I use whole or 2% milk and have no data for you for skim or substitutes.

ADD A TOUCH OF SUGAR

Sugar in popovers? I will tell you that just 1 teaspoon gives better flavor and 1 teaspoon of sugar adds 16 calories which if you divide that into 6 popovers, it equals 2.66666666 calories each. If using a muffin tin you can divide that number by 2. If you want to omit it, that’s okay too.

TO REST OR NOT

Does the batter really need to rest? I’ll be honest, I mix and pour. But there have been times when I was distracted so the batter sat for a bit. Did it make a difference? It didn't so why wait?

TOOLS TO PRODUCE THE BEST POPOVERS

Popover pan

Liquid measuring cup

Blender

Or if mixing by hand -

I also recommend using a baking sheet under the popover pan for easy removal.

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Popovers made with the perfect ratio of milk, flour, and eggs to create a light and airy interior with a slightly crisp exterior. Can be made with a popover pan or muffin tin which produces double the amount. That way you can have two instead of one and it still counts as one!

Prep Time: 10

Cook Time: 40

Servings:

Author: Natalie Gregory

Equipment Used

blender

Ingredients

2 tablespoons (28 g) butter for greasing molds
4 large eggs room temperature*
1 ½ cups (360 ml) warm whole milk whole milk works best
1 ½ teaspoons kosher salt I use Diamond Crystal
1 teaspoon sugar optional, but recommended
1 ¼ cups (165 g) flour
4 tablespoons (57 g) unsalted butter melted, if using salted, reduce salt to ½ teaspoon

Instructions

Preheat your oven to 450℉. Once it’s preheated, continue.
Slice the 2 tablespoons of butter into equal pieces for each mold in pan. If using a popover pan, cut into 6 pieces. If using muffin tin, cut into 12 pieces. Place each piece into each mold.
Place the pan into the oven until the butter is melted and sizzling but not browned. Remove the muffin/popover pan from oven - this is where using a baking sheet comes in handy.
USING A BLENDER:
Blend the eggs, milk, salt, and sugar for about 10 seconds. Add the flour and blend until smooth - about 10 seconds.
IF MIXING BY HAND:
Whisk the eggs until frothy. Whisk in warmed milk and salt. Whisk in the flour until it’s smooth like pancake batter.
Finally, add the melted butter and blend/mix for another 10 seconds.
Pour batter into each mold until it’s ¾ full. Place the pan on a baking sheet for easy removal.
Bake for 20 minutes then reduce oven temp to 350 and bake for another 15 - 20 minutes more. Do not open the oven to peek. If using a muffin pan, it will be more like 10 - 15 minutes. The popovers should be golden brown.
Once the popovers are baked, remove them from the pan and serve. It’s best to serve them immediately. If serving later, poke the top of each top with a sharp knife to remove the steam. You can reheat them in the oven for a few minutes to warm them up.
Enjoy as is, or serve with butter, gravy, or jam.

Notes

*You can quickly bring eggs to room temp by placing them in a bowl of hot water and let them sit for a few minutes.

I highly recommend placing the popover pan or muffin tin on a baking sheet for easy removal or to catch any drippings.

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Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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BIG TALL BEAUTIFUL POPOVERS

TIPS FOR PERFECT POPOVERS

TOOLS TO PRODUCE THE BEST POPOVERS

MORE DELICIOUS BREADS

HAVE YOU SEEN THESE?