Popovers Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Use a pastry brush to oil the popover cups. A muffin tin works, also, but the cups are smaller, so you'll get popovers that need 5 minutes less time in the oven. The popovers puff more when you take some of the chill out of the eggs and milk. Although it's tempting, don't open the oven door to peek at the popovers--use the oven light and view through the glass to see when they're golden brown.


9 servings (serving size: 1 popover)

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 32 %
Fat 5 g
Satfat 2.1 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 5.6 g
Carbohydrate 18.1 g
Fiber 0.6 g
Cholesterol 78 mg
Iron 1.2 mg
Sodium 257 mg
Calcium 62 mg


1 cup all-purpose flour
1/2 teaspoon salt
1 cup 1% low-fat milk
2 large eggs
1 tablespoon butter, melted
Cooking spray
1 teaspoon vegetable oil


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture, stirring well with a whisk. Stir in butter.

Coat 9 popover cups with cooking spray; brush oil evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375° for 40 minutes or until golden. Serve immediately.

April 2004
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