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Popovers, Step by Step

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  •     1 cup sifted unbleached all-purpose flour
  •     1/2 teaspoon salt
  •     2 large eggs (or 1/2 cup of egg, NOT egg substitute)
  •     1 cup milk (whole, NOT low-fat)
Put the oven rack on a lower rack, so that the tops of the popovers will be nearer to the middle of the oven. Preheat the oven to 450F. Use an oven thermometer to ensure that the oven is at the correct temperature.

Spoon the flour into a cup and level it off with a knife. Do not shake the cup to settle the flour. In a LARGE bowl, mix together the flour and salt. (I prefer a 2 quart lipped mixing cup.)

Measure the eggs to be sure you have 1/2 cup of egg. (This is important if you do not use large eggs.) In a SMALL bowl, whisk the eggs until the egg yolks and whites are completely mixed and change color to a uniformly pale shade of yellow. Whisk in the milk. Warm this liquid mixture in the microwave or on the stove until it is about room temperature

Whisk the liquid ingredients into the dry ingredients only until just mixed. There will be some small lumps left in the batter.

In the preheated 450F oven, heat a six-cup popover pan on top of a baking sheet for 5 minutes, or until it is hot. Melt about 1 tablespoon of butter in a small bowl. Take the popover pan out of the oven (shut the oven door) and brush the popover pan cups with plenty of melted butter.

Fill the cups half full with the batter. (I pour the batter from the 2 quart measuring cup directly into the cups of the popover pan.) Replace the popover pan on the baking sheet in the oven.

Bake the popovers at 450F for 20 minutes. Reduce the heat to 375F and bake for another 20 minutes, or until the popovers are golden brown and crisp. IMPORTANT: DO NOT OPEN THE OVEN DOOR FOR THE FIRST 30 MINUTES OF BAKING.

Makes 6 popovers.

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The Perfect Popover created and copyright 1998-2002 by Lynn Bonnett.
All rights reserved.