ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Popovers

Yield Makes 6 popovers

Ingredients

  • 1 tablespoon plus 1 teaspoon unsalted butter, melted
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 153
  • caloriesfromfat 35 %
  • fat 6 g
  • satfat 3 g
  • cholesterol 116 mg
  • sodium 211 mg
  • carbohydrate 18 g
  • fiber 1 g
  • sugars 2 g
  • protein 7 g

How to Make It

  1. Heat oven to 450° F.

    With fingers or a pastry brush, use 1 teaspoon of the butter to coat 6 cups in a popover or muffin tin.

    Whisk the eggs in a small bowl. Whisk in the milk and the remaining butter.

    In a large bowl, combine the flour and salt. Slowly whisk the eggs into the flour, just until combined. Divide the batter evenly among the cups, filling them about halfway. Bake for 15 minutes (don't open oven door). Lower temperature to 350° F and bake until puffed and golden, 15 to 20 minutes more. Check one popover by breaking it open. If it is slightly underdone (moist, not airy), turn off the oven and leave the popovers inside for 5 to 10 minutes more.