• 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 ½ cups milk (skim, low-fat, or full-fat), lukewarm
  • ½ teaspoon salt
  • 1 ½ cups Unbleached All-Purpose Flour
  • 3 tablespoons melted butter


1. Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn.
2. Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
3. Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
4. Add the flour all at once, and beat with a wire whisk till frothy; there shouldn't be any large lumps in the batter, but smaller lumps are OK. OR, if you're using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.
5. Stir in the melted butter, combining quickly.
6. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
7. Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
8. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 325°F (again without opening the door), and bake for an additional 5 minutes. Open the oven door and pierce each popovers with a knife. Bake for another 10 minutes.
9. Serve immediately.


Info link has good pictures of the various steps.



MacGourmet downloadBest Popovers. To import, drag image to your MacGourmet recipe box.


King Arthur Flour Company


Servings: 6
Yield: 6


preparation times

• Prep: 10 Minutes