When I was thirteen I made my very first batch of popovers.
I had no fancy pan and no prior experience with baking any kind of bread what so ever! I was a baking virgin with some eggs, a Williams Sonoma recipe, and a hand-held mixer. Oh, and lots of butter.
My family had just moved to Breckenridge, Colorado. It was mid November and we knew no one and had zero extended family around. It was cold and snowy. Like really really snowy.
This is when my love of cooking and baking began.
Other than getting out for hikes I was pretty much stuck in the house. So what better thing to do than get really into Thanksgiving!
And boy did I get int to it! Seriously, that year we had so much food on our table and there were only 10 of us. We had a lot of leftovers. Mounds of mashed potatoes, sweet potatoes, spaghetti squash, green beans, gravy, turkey, pies, cakes, whipped cream, and butter. The one thing that was completely devoured?
I have made them every Thanksgiving and Christmas since! To this day I can still remember the sight of my mom’s eyes when she took her first bite (3 seconds after removing the pan from the oven, I have steel hands and she has a steel tongue!). Honestly, it was like a kid on Christmas morning times like 15!
These are so easy and such a crowd pleaser! I mean could there be a better thing to look at or eat?
Do not worry if you do not have a fancy popover pan, I know from many years of experience that a good old cupcake pan works just as great! You are going to want to make a lot of these! They are also great for breakfast!
Servings: 6 Popovers
Calories Per Serving: 153 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Position a rack in the lower third of the oven; preheat to 450 degrees. Grease a standard popover pan. Using a blender, mix the eggs, milk, flour and salt at low-speed until just combined, about 20 seconds. Add the melted butter; blend for 10 seconds.
- Pour about 1/3 cup of the batter into each prepared cup (filling about halfway). Bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
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*To quickly bring eggs to room temperature submerge in hot tap water for 5 to 10 minutes. *I used 2% milk and my popover turned out great! I would still however recommend using whole milk. To quickly bring milk to room temperature heat in the microwave for 30 seconds. *DO NOT OPEN THE OVEN while these bake!
Adapted from Rachel Ray Mag
Oh popovers, you bring great memories!
Looking for some fancier versions, try these: