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Perfect Popovers

I frequently make a batch, or two, of these “Perfect Popovers” at Thanksgiving, Christmas, or Easter.  What I like about them is that they are tasty, impressive, and easy to make. (What’s not to love about that!) Try them next time you have a formal dinner. I think your guests will be quite surprised. This recipe is from Cook’s Country.

Ingredients

3 large eggs

2 cups low-fat milk, heated to 110 degrees

3 tablespoons unsalted butter, melted and cooled slightly

2 cups bread flour

1 teaspoon salt

1 teaspoon sugar

Special Equipment

Popover pan

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour (below, I sprayed with cooking spray.  It did not prevent sticking as well as I had hoped.  I am going to go the shortening/flour route next time.  I have done that before, and it worked well.)

Whisk eggs until light and foamy in a medium bowl. Slowly whisk in milk and butter until incorporated. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain. Then, whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic wrap, and let rest at room temperature for 1 hour.

Make Ahead: Batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.

When ready to cook, whisk batter to recombine, then pour into prepared popover pan. (Batter will not quite reach top of cups).

Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with a knife or skewer and continue to bake until deep golden brown, about 10 minutes longer.

Perfect Popovers

Transfer popover pan to wire rack. Poke again with knife or skewer and let cool 2 minutes. Turn out popovers. Serve.

Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in Ziplock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, about 5 to 8 minutes.

 

Perfect Popovers
Author: 
Recipe type: Baked Goods
 
I frequently make a batch, or two, of these "Perfect Popovers" at Thanksgiving, Christmas, or Easter. What I like about them is that they are tasty, impressive, and easy to make. (What's not to love about that!) Try them next time you have a formal dinner. I think your guests will be quite surprised. This recipe is from Cook's Country.
Ingredients
  • 3 large eggs
  • 2 cups low-fat milk, heated to 110 degrees
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Special Equipment
  • Popover pan
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour (below, I sprayed with cooking spray. It did not prevent sticking as well as I had hoped. I am going to go the shortening/flour route next time. I have done that before, and it worked well.)
  2. Whisk eggs until light and foamy in a medium bowl. Slowly whisk in milk and butter until incorporated. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain. Then, whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic wrap, and let rest at room temperature for 1 hour.
  3. Make Ahead: Batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.
  4. When ready to cook, whisk batter to recombine, then pour into prepared popover pan. (Batter will not quite reach top of cups).
  5. Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with a knife or skewer and continue to bake until deep golden brown, about 10 minutes longer.
  6. Transfer popover pan to wire rack. Poke again with knife or skewer and let cool 2 minutes. Turn out popovers. Serve.
  7. Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in Ziplock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, about 5 to 8 minutes.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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