Classic Popovers

Classic Popovers Recipe
James Carrier
Notes: If using cups that are slightly smaller or larger than 1/2 cup, adjust the baking time proportionately. You can make the popovers up to 1 day ahead; wrap airtight and store at room temperature. To recrisp, place slightly apart on a baking sheet and bake in a 375° oven until crisp, about 5 minutes.
Makes 6 popovers


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3 large eggs
1 cup all-purpose flour
1 cup milk
About 1 tablespoon melted butter or margarine
1/4 teaspoon salt


1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.

2. Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead. Pour batter equally into cups, filling them 3/4 to almost full. Set cups about 2 inches apart in a 10- by 15-inch rimmed baking pan.

3. Bake popovers in a 375° regular or convection oven until browned and puffy, 40 to 45 minutes. Pierce each popover in several places with a thin wooden skewer, then continue baking until very well browned and crisp, about 5 minutes longer. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.

Nutritional analysis per popover.

Created date

June 2004

Nutritional Information

Calories 172
Caloriesfromfat 41 %
Protein 6.6 g
Fat 7.9 g
Satfat 4 g
Carbohydrate 18 g
Fiber 0.6 g
Sodium 186 mg
Cholesterol 122 mg