Classic Popovers

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.

Yield: Makes 6 popovers
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 41%
  • Protein: 6.6g
  • Fat: 7.9g
  • Saturated fat: 4g
  • Carbohydrate: 18g
  • Fiber: 0.6g
  • Sodium: 186mg
  • Cholesterol: 122mg

Ingredients

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

Preparation

  1. 1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.
  2. 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. 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.
  4. Nutritional analysis per popover.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Popovers Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy