The Easiest Popovers Recipe | So delicious!

Hey, I’m John and today we’re making light and fluffy popovers, so let’s get started.

Preparing the Oven and Pan

First off, we’re going to place a rack at the very bottom of our oven and preheat to 450. It needs to be low and very hot to make these guys rise up. I also want to mention that we’re using a popover pan today. This is like a muffin tin, but there’s more space in between for a lot more air flow, and they’re much deeper. You can make this with a regular muffin tin; they’re not going to be quite as sky-high, so just FYI.

Greasing the Pan

Next up, we’re prepping our popover pan. You can butter this; I’m using baking spray. You just want to be pretty liberal with your application because they can be sticky. You don’t want them to stick in there after making them—that would be horrible. You notice I’m getting the top lip as well, ’cause these popovers rise up and they’ll touch the rim. I’m also making some popovers in a regular muffin tin, so I’m going to do this same prep, set that out, and have that ready. We’ll see how they turn out.

Mixing the Batter

Set these aside and let’s get a blender out. This will blend right up in your bowl and be super easy.

Adding Eggs and Milk

In our blender, we’re adding four eggs. They should be room temperature; room-temperature eggs always blend better with other things. That’s why we use them in cakes and muffins. If yours are ice-cold, you can set them in some warm water for a little bit. Popovers are so delicious; they have them at fancy restaurants and they look intimidating, but they’re beyond easy—they’re easier than muffins.

Now we need 1 and 1/2 cups of milk—that’s 360 ml. I’m also adding in 3/4 of a teaspoon of salt. This is kosher salt; it has larger grains. If you’re using fine table salt, go ahead and use about half a teaspoon—it’s very salty.

Adding Flour

We’re going to blend this up right now. Today we’re making a traditional popover, but there are so many variations. You could add cinnamon and give it a little bit of a sweet note; you can add various types of cheeses—there are herbed ones.

That’s nice and blended. I’m adding 1 and 1/2 cups (180 g) of flour into the bowl of my blender. We’re going to blend this up for 15 seconds.

Finishing the Batter

This batter gets finished off with three tablespoons of melted butter. In you go—it’s like 10 or 15 more seconds to mix it in.

Filling the Pans

Pour this into your prepped pans. We’re going to fill these up close to full, but just make sure they’re nice and even for those six wells. They’re filled almost all the way up. I also made some extra batter for my muffin tins.

Baking

Right now we’re going to pop those in. These go into our hot oven—450 °F, bottom rack. That’s 450 °F for 20 minutes. Then, without opening the oven—never open the oven with popovers—you reduce the temperature to 350 °F and bake for an additional 18 to 20 minutes, or until they’re puffed up and golden.

Releasing Steam

My popovers are out of the oven—look, they rose sky-high, and the muffin-tin ones did really nicely as well. The last step is to get a sharp knife and you’ve got to poke fairly large holes in every popover so the steam releases; otherwise, they’ll collapse right away and get soggy. Popover pan, muffin tin—these are both going to taste delicious. Clearly, the popover pan makes giant ones, and the muffin ones are slightly smaller but still amazing.

Enjoy, or slather in butter and jam—light, airy, and amazing. I hope you get a chance to make this recipe.