• Najwa Kronfel


I love popovers. They are so simple to make and so versatile. You can enjoy them in many ways with soup, cheese, cream of vegetable, stews or just have them with your favorite marmalade.

They should be crispy on the outside and hollow and tender on the inside which makes them easy to fill after baking them.  Sometimes, I even like to add cheese and herbs to the batter before baking them. You can really get creative and turn popovers into a very special treat.

Makes 12


2 cups all-purpose flour 

1 tsp salt

1/2 tsp baking powder

2 cups whole milk, warm

4 lg eggs, room temperature

2 tablespoon unsalted butter, melted

Preheat the oven to 425 degrees F.

Generously spray the popover pan with nonstick spray. Sift the flour, salt, and baking powder together.

In the bowl of an electric mixer fitted with a whisk, mix together the eggs, milk and melted butter just until well combined. Add in the flour mixture until evenly incorporated. Let the batter rest for 20 minutes. Fill the popover cups three-quarters full. Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for about 30 minutes more or until golden brown. Remove the popovers to a cooling rack and pierce the sides of the popovers with a knife to allow steam to escape. Serve warm.

Note: It’s very important not to PEEK on them while baking. This can cause the popovers to collapse.

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