Weekend Recipe: Popovers

popover recipePopovers have a way of turning regular meals into really special ones. They’re so light and airy and can be made sweet or savory with the addition of good butters, jams, salts, etc. I have a sweet tooth, obviously, and love them with a big helping of strawberry jam, but I’ve also had them with gruyere and sea salt at dinner, and they’re equally special.

Have you ever made your own popovers? It turns out they’re super easy to make and require only the most basic ingredients. It’s worth ordering a popover pan (like this one) so they turn out perfect every time.

2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted + an extra pat of butter for greasing the pan
1 cup all-purpose flour
1/4 teaspoon salt


  1. Preheat your oven to  450F. Generously grease the popover pan and place it in the oven while the oven preheats.
  2. In a medium bowl, lightly beat the two eggs. Add the milk, melted butter, flour, and salt, and quickly beat with a whisk until just combined. Do not overmix. You just want to incorporate the ingredients and get the mixture to a creamy consistency.
  3. Remove the popover pan from the oven and pour the batter into each section, filling them about half way.
  4. Bake for 20 minutes at 450F, then, without opening the oven, lower the temperature to 350F and bake for an additional 20 minutes.
  5. When the 40 minutes are up, the popovers should be golden brown and very inflated. Remove one popover and open it up to make sure it’s cooked through. Continue baking if necessary, otherwise remove the pan from the oven and place on a cooling rack. While the popovers are still hot, gently remove them, using a knife around the very edge of the pan if necessary to loosen them. (Be careful not to pop the popovers.)
  6. Serve the popovers immediately with your choice of toppings.


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3 Responses to Weekend Recipe: Popovers

  1. I have a pop over pan, can’t wait to try your recipe!

  2. beti says:

    popovers are really cute but I just can’t find the right pan, is it okay if I make them on a muffin pan?

    • Emily Dubner says:

      I would definitely recommend using a popover pan if you can find one. A muffin pan is an okay substitute, but your popovers might not rise to the same tall shape. Try using a muffin pan that’s heavy and dark, because it will retain heat better. I’ve also read that you should only fill every other tin of a muffin pan so that the popovers have room to expand. If you try this, let me know how they turn out!

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