Description
These fluffiest popovers ever are light, airy, and crisp on the outside with a tender interior. Made with simple ingredients like eggs, milk, flour, and butter, they are baked to golden perfection in a preheated popover pan or muffin tin. Perfect for breakfast or a brunch treat served with butter, jam, or your favorite spread.
Ingredients
Scale
Popovers
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven and pan: Preheat your oven to 450°F (232°C) and place a popover pan or a muffin tin inside the oven to heat up thoroughly. This helps create steam and ensures the popovers rise well.
- Mix eggs and milk: In a blender or a mixing bowl, combine the 3 large eggs and 1 cup whole milk. Blend or whisk until the mixture is frothy, which incorporates air to create a light texture.
- Add dry ingredients: Add 1 cup all-purpose flour and ½ teaspoon salt to the egg and milk mixture. Blend or stir again until the batter is smooth with no lumps.
- Add melted butter and rest batter: Pour in 2 tablespoons of melted unsalted butter and mix once more until fully combined. Let the batter rest at room temperature, which helps improve the texture of the popovers.
- Prepare hot pan: Carefully remove the preheated pan from the oven. Generously grease each cup with butter or non-stick spray to ensure the popovers release easily after baking.
- Fill the cups: Fill each greased cup about halfway with the batter. This allows space for the popovers to rise and expand properly.
- Bake at high temperature: Bake the popovers at 450°F (232°C) for 15 minutes without opening the oven door. The initial high heat creates steam for a dramatic rise.
- Reduce heat and continue baking: After 15 minutes, lower the oven temperature to 350°F (177°C) and continue baking for an additional 15 to 20 minutes to finish cooking them through and develop a golden, crisp exterior.
- Release steam: Once golden and puffed, remove the popovers from the oven and quickly poke a small hole in each one to release built-up steam and prevent them from becoming soggy.
- Serve immediately: Serve the popovers right away with butter, jam, or your favorite spread to enjoy them at their best, warm and fluffy.
Notes
- Do not open the oven door during the first 15 minutes of baking to avoid collapsing the popovers.
- Using a preheated pan is essential for generating the steam needed for great rise.
- You can store leftover popovers in an airtight container and reheat in a warm oven to crisp them up again.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a suitable butter substitute.
- Popovers are best eaten fresh out of the oven as they lose their crispiness when cooled.
