Photography Credit: Sally Vargas
Popovers, the feather-light rolls with soft, eggy almost hollow centers inside and crispy golden cloaks, are the American answer to Yorkshire pudding.
Both are made with a thin egg batter, but popovers were traditionally baked in special cast-iron pans with deep, straight cups that are hard to come by today, while Yorkshire pudding is made by pouring the batter into a roasting pan with the drippings of the roast.
A popover pan is deeper than a muffin tin and has straight sides, but you don’t need one to make popovers. You can make these just as easily in muffin tins. They won’t be as tall as those made in a special pan—in fact, their baked shapes are unpredictably lopsided (in a charming way).
Regardless of the shape, you will want to eat them right out of the oven, while they are still hot inside, just waiting to be slathered with butter.
Making popover batter is EASY! If you’re not into using kitchen appliances, you can simply whisk all the ingredients together in a bowl. Personally, I find using a blender does the job quickly and efficiently, so that’s the route I took for this recipe. Either method will work just fine.
You can leave popovers plain or dress them up with fresh herbs or cheeses for a savory version to serve with soup or roast chicken. If you’re craving something on the sweet side, you can add citrus zest, more sugar, or extracts.
To make savory popovers:
To make sweet popovers add an additional tablespoon of sugar and a teaspoon of vanilla along with any of the ingredients below:
They’re also fantastic as a breakfast treat, sprinkled with confectioner’s sugar and served with butter and jam. Afternoon pick-me-up with coffee or tea, anybody?
In any case, serve these hot right out of the oven or reheat them at 350°F for 5 to 10 minutes.
You can make the batter ahead of time and bake the popovers the next day or prepare a batch start to finish and freeze them for later or keep a few on your counter. Check out the tips below to keep your popovers fresh.
1 Preheat the oven to 425°F: Adjust an oven rack to the lower third of the oven. Generously grease the bottom, sides, and area between the cups of a standard muffin tin with butter.
2 Bring the ingredients to warm room temperature: Place the eggs in a bowl of hot water to cover for 10 minutes. In a microwave-safe cup, heat cold milk for 30 seconds, or until it feels warm to the touch. (Alternatively, warm the milk in a saucepan on top of the stove.)
3 Mix the batter: Break the eggs into the blender. Add the milk, salt, sugar, and flour and blend for 30 seconds or until smooth and frothy. Add the melted butter and blend to combine. Alternatively, you can whisk the ingredients together in a large bowl.
4 Bake the popovers: Pour the batter into the muffin cups, filling each muffin cup slightly more than half-full. Bake on the lower shelf of the oven without opening the door for 20 minutes. It’s important not to peek into the oven during the baking process. You need the steam in the oven for the popovers to rise.
Turn the oven down to 350°F and bake for 8 minutes longer.
Now you can peek! Open the oven and check to see if the popovers are brown enough. If they aren’t, bake for another 5 minutes, or until they are puffed and deep golden brown.
5 Serve: Popovers are best served warm from the oven. Serve them with dinner as you would a roll or enjoy them for breakfast with butter and jam.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.