Photo: Randy Mayor; Styling: Melanie J. Clarke
6 servings (serving size: 1 popover)

These popovers go well with roast chicken or turkey. Vary them by substituting finely chopped fresh marjoram or thyme for sage.

How to Make It

Step 1

Combine first 4 ingredients in a medium bowl, stirring with a whisk until blended. Let stand 30 minutes.

Step 2

Preheat oven to 375°.

Step 3

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and pepper, stirring with a whisk. Gradually add flour mixture to milk mixture, stirring well with a whisk.

Step 4

Coat 6 popover cups with cooking spray, and brush melted butter evenly among cups to coat. Place the 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 the popovers immediately.

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Ratings & Reviews

EllenDeller's Review

July 19, 2013
My first popovers, these turned out beautifully. Very eggy tasting and tender. I subbed rosemary for sage and doubled the black pepper, but otherwise followed the instructions exactly. I am excited to make other popover recipes since these were great. Served these with the delicious chicken & stone fruit salad from a later issue.

KayMarie's Review

January 10, 2010
This was the FIRST popover recipe I ever made and it was easy and delicious. I didn't have a popover pan and used a muffin/cupcake pan and they came out light and fluffy. It was fool proof. I followed the directions to the letter. Great recipe. My husband and I loved them. I will be making these for years to come.

VAcooking09's Review

March 10, 2009
Easy and tasty. Got very positive reviews!

CAcook's Review

January 14, 2009
My first time to make popovers and they couldn't have been easier. I made them in muffin pans and cooked for 35 minutes. PERFECT! and delicious! I didn't have sage so I used fresh rosemary. Yummy. I couldn't taste the pepper so next time I would add alittle more. Rave reviews from the husband so I will make again!