(Relatively) Fast & Easy Popovers
There are few recipes on this blog of mine that I can take as little credit for as this popover recipe. This is really my mom’s recipe, adapted from half a dozen others, cobbled together from pages of family-favorite cookbooks and from simple recipes printed on the backs of her popover tin labels. Over the years she has perfected this to be the best and easiest (and possibly the quickest) path to sky-high popovers, and I actually had her make the ones that you see in the photos here. I think you’re going to love how simple and reliable this recipe is.
Why You’ll Love This Recipe
Shorter bake time: This popover recipe has a relatively short baking time of only 35 minutes compared with the hour-plus that many recipes usually require. No fancy popover pan required! I link to my popover pan that I love (in the recipe card), but also include instructions for using a muffin tin in case that’s all you have on hand (it’s all I used for years). Can be served sweet or savory. Pair your popovers with savory beef stew (they are great for sopping up the broth) or gravy, or serve them with butter and cinnamon sugar for a sweet snack (one that reminds me so much of French toast!). Incredibly simple: just 5 basic ingredients and no fancy equipment needed. Anyone can make these popovers!
Ingredients
These popovers are incredibly simple with just five ingredients. And the great thing is, they should all already be in your pantry!
Eggs. We’ll need six whole eggs. Some popover recipes will have you use room temperature eggs and milk, but I don’t find that necessary here. In fact, colder batter tends to create popovers with a cup shape–perfect for adding butter and other toppings! Milk. Whole milk is my preference and what I recommend for best results. Butter. I use unsalted butter and add salt myself. If you plan to use salted butter, simply reduce the salt to a scant teaspoon. Flour. All-purpose or “plain” flour works just fine in this popover recipe.
SAM’S TIP: You’ll notice we use two temperatures when baking our popovers. We’ll start with a higher temperature and then drop the temperature without opening the oven door. This initial period of baking on high heat is what helps give the popovers a nice rise and really makes them, well, pop over. This trick is also helpful for giving us nice tall muffin tops when making banana muffins and chocolate chip muffins You may notice the ingredients are quite similar to what we use for the choux pastry base we use for cream puffs or even gougeres (minus the cheese, of course). Truly, they taste quite similar, too!
How to Make Popovers
SAM’S TIP: I have found that sometimes as the popovers are rising, some of the butter tends to leak over the edge of the pan. To keep your oven from getting dirty and smoky, I recommend lining a large cookie sheet with foil and placing that underneath your pan as the popovers bake. This will catch any spills and make cleanup much easier! Honey butter would be a wonderful topping, too! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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