Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 popovers
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

172 calories; calories from fat 41%; protein 6.6g; fat 7.9g; saturated fat 4g; carbohydrates 18g; fiber 0.6g; sodium 186mg; cholesterol 122mg.
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