Classic Popovers
Tall, golden popovers with crisp, shatteringly thin shells and soft, custardy, hollow centers. The batter comes together in a blender in minutes, and a hot pan is the secret to the dramatic rise.
- Prep
- 16 min
- Cook
- 43 min
- Wait
- 32 min
- Total
- 1 hr 31 min
- Makes
- 6 large popovers
Steps
Before you start
- Take the eggs and milk out 30 minutes ahead so they reach room temperature; cold batter rises less.
- Do not open the oven door during baking or the popovers can collapse.
- Place the oven rack in the center position and make sure there is plenty of vertical room above the pan.
- A standard 6-cup popover pan is ideal; a 12-cup muffin tin works for smaller popovers (see tips).
Prep and preheatOven 450°F / 230°C
- Position a rack in the center of the oven and turn it on to 450°F (230°C); it will preheat while the batter rests.
- Melt 4 tablespoons (56 g) butter total in a small saucepan over low heat or in the microwave in 20-second bursts, then divide it: 2 tablespoons for the batter and 2 tablespoons for greasing the pan.
- Let the batter portion cool slightly.
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Ready when: Butter is fully melted and liquid; oven is set to 450°F (230°C)
Tip: Let the oven preheat fully; an oven that is not hot enough is the main cause of flat popovers.
Blend the batter
- Add the eggs, milk, flour, salt, and the 2 tablespoons of cooled butter for the batter to a blender in that order.
- Blend on medium speed for 20 to 30 seconds, stopping once to scrape down the sides, until completely smooth and about as thin as heavy cream.
- To mix by hand, whisk the eggs and milk together, then whisk in the flour and salt until no lumps remain, then the butter.
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Ready when: Batter is smooth and pourable, with no visible flour lumps
Tip: Don't over-blend; 30 seconds is plenty.
Rest the batterOven 450°F / 230°C
- Pour the batter into a liquid measuring cup with a spout.
- Let it rest at room temperature for 30 minutes while the oven finishes preheating to 450°F (230°C).
- Resting lets the flour hydrate for a taller, more tender popover.
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Ready when: Batter looks slightly thicker and bubbles have settled; oven reads 450°F (230°C)
Tip: Whisk briefly before pouring, since it may settle.
Heat the panOven 450°F / 230°C
- Put the empty 6-cup popover pan on the center rack of the preheated 450°F (230°C) oven for 5 minutes until very hot.
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Ready when: Pan has heated a full 5 minutes
Tip: Don't skip heating the pan; the sizzle when batter hits the cups drives the rise.
Grease and fillOven 450°F / 230°C
- Wearing oven mitts, pull the rack out partway.
- Working quickly, brush the inside of each cup generously with the 2 tablespoons of melted pan butter (it will sizzle).
- Whisk the batter once, then pour it into the cups, filling each about two-thirds full (roughly ½ cup / 80 ml each).
- Return the pan to the center rack immediately.
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Ready when: Batter sizzles gently as it hits the hot cups and sits two-thirds of the way up
Tip: Don't overfill; the batter needs room to climb.
Bake at high heatOven 450°F / 230°C
- Bake at 450°F (230°C) for 20 minutes without opening the oven door.
- The popovers will puff up above the rim and begin to turn golden.
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Ready when: Popovers have risen well above the pan and are light golden
Tip: Resist peeking; a blast of cool air can make them collapse. Use the oven light.
Lower heat and finishOven 350°F / 175°C
- Without opening the door, reduce the oven temperature to 350°F (175°C) and bake 18 minutes more, until deep golden brown, firm, and crisp when tapped.
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Ready when: Deep golden brown, firm to the touch, and light for their size
Tip: Underbaked popovers look fine but deflate and turn doughy soon after leaving the oven.
Vent and serve
- Turn the oven off.
- Quickly poke a small slit in the side of each popover with a small knife or skewer to release steam, then leave the popovers in the turned-off oven for 2 minutes to crisp the interior.
- Remove the popovers from the cups and serve immediately, warm.
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Ready when: Popovers release easily from the pan and feel crisp outside, with a hollow, custardy inside
Tip: Use a butter knife to loosen any stuck popovers.
Good to know
Tips
- For a standard 12-cup muffin tin, fill cups about two-thirds full, bake at 450°F (230°C) for 15 minutes, then at 350°F (175°C) for 10 to 12 minutes; the popovers will be smaller and less hollow.
- Measure flour by spooning and leveling or weigh it; too much flour makes dense, bready popovers.
- Add 2 tablespoons finely chopped fresh herbs or ¼ cup (25 g) grated Parmesan to the batter for savory popovers.
- Serve with butter and jam for breakfast, or alongside roast beef or chicken for dinner.
Make ahead
The batter can be blended, covered, and refrigerated up to 24 hours. Let it sit at room temperature for 30 minutes and whisk well before using; chilled batter gives a lower rise.
Storage & reheating
Best eaten within 10 minutes of baking. Store cooled popovers in a loosely covered container at room temperature up to 1 day or in the fridge up to 3 days. Freeze in a zip-top bag up to 2 months. Reheat on a baking sheet at 350°F (175°C) for 5 to 8 minutes (10 to 12 from frozen) until crisp and hot.
Substitutions
- whole milk → 2% milk. Works well; the popovers will be slightly less rich. Skim milk gives a drier, less tender result.
- all-purpose flour → bread flour. Gives a slightly chewier, sturdier shell and a very tall rise.
- unsalted butter, for the pan → beef drippings or neutral oil. Drippings give a classic roast-beef-dinner flavor; use the same amount of a high smoke point oil such as canola.
- fine sea salt → kosher salt (Diamond Crystal). Use 1 teaspoon (3 g) of Diamond Crystal; use about ¾ teaspoon for Morton.
