I cannot remember the first time I had a popover, but I vaguely have a feeling it was during a holiday meal. My step-mom use to make a traditional roasted prime rib for Christmas and I think that is where the first popover popped into my life. It really doesn’t matter, what does is that I am sharing this super easy recipe for making popovers at home with you.
This easy to make recipe has become a welcomed guest at the table whenever I make soup for dinner. I usually have all of the ingredients and it really does not take much time at all to make. We love that they are lighter than biscuits or a loave of bread which used to be the go-to side with a bowl of soup. These popovers really do go well with any type of soup and you can change up the flavor by adding some dried spices to the flour mixture to mix up the flavor profile.
You have probably heard that popovers are too fussy to make. This can be true but I promise you that I have had more luck with this recipe than any other out there.
A few tips that lead to my success 99% of the time:
- The pan – use a popover pan. I have tried making in a muffin tin and they never come out at all. If you want more than 6 popovers then use two pans but bake each pan one at a time. I have one pan, and I will bake a batch, then preheat the pan again, before adding the batter and baking another batch. When I tried baking two pans together, it flopped.
- The milk and butter – use full-fat, it will not kill you. And heat up the butter with the milk just warm to touch. Do not pour all of the hot milk mixture into the eggs at one time. Take your time whisking some of the warm milk into the eggs to temper.
- Do not open the oven to see how puffed up they are. Turn the oven light on and peek through the window. Bake until lightly golden.
- Whisk with a hand whisk to combine the flour and milk mixture. Do not use a mixer, blender, or fork. Whisk until well combined.
That is really all that is needed for success. I like to save a couple for breakfast the next day too as they go really well with scrambled eggs. The popovers will keep for a day or two, just heat them up in the oven at 350 for about 10 minutes.
- 5 tablespoons unsalted butter, melted
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Lightly butter a 6 popover pan with some of the melted butter.
- Place the pan into the oven, turn the heat to 400 and preheat both … at the same time. Very important step.
- Mix the milk with the remaining melted butter over low heat. Just heat the mixture to slightly warm.
- Sift the flour into a large mixing bowl, then whisk in the salt and pepper. Sometimes I add dried herbs at this point as well.
- Beat the eggs together in a small bowl. Slowly whisk in the warm milk a little at a time to temper and then add all of the milk mixture. Whisk to combine. Pour into the flour mixture and continue whisking until combined.
- Remove the pan from the oven and evenly distribute the mixture into the popover pan.
- Return the pan to the oven and bake 30 – 35 minutes until puffed and golden.