why they rise
tips & tricks
step by step
Mix together the flour and the salt in a LARGE bowl.
Whisk together the eggs and milk in a SMALL bowl.
Stir the liquid ingredients into the dry ingredients, stirring the batter until just mixed. (Do not overbeat.)
Preheat a popover pan just until hot. Brush the cups with melted butter and fill them half full of batter.
Bake for 20 minutes at 450°F. Turn the heat down to 375°F and bake for an additional 20 minutes until they are a crispy golden brown.
Makes 6 popovers. Serve immediately.
This is a standard recipe. It doesn't tell you much. People are introduced to popovers in a restaurant, bed and bath, or a friend's house. They find a recipe, buy a pan and start mixing and baking. How disappointing it is to go to all the trouble and end up with flat popovers! Click here to learn some tips & tricks to help ensure that your popovers keep their puff.
Note: I've seen this type of popover recipe attributed to several different sources and magazines. The oldest recipe (similar to this one) that I've seen is a Civil War era recipe called Sally's Laplanders. Scroll down at this link to find it.
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The Perfect Popover created and copyright ©1998-2002 by Lynn Bonnett.
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