Popovers
These Popovers are light, airy, and irresistibly puffed! Perfect for breakfast, brunch, or a savory snack with a crisp exterior and custardy interior.
Servings: 6 servings
Ingredients
- 3 tablespoons unsalted butter melted and slightly cooled
- 5 large eggs
- 1 teaspoon salt
- 1 cup milk
- 1 cup all-purpose flour spooned into measuring cup and leveled-off
- 3 oz Gruyère cheese finely shredded (optional but recommended; about 1 cup)
Instructions
- Preheat your oven to 450°F (230°C). Place the popover pan or muffin tin in the oven to warm up. Lightly brush each cup with melted butter to prevent sticking and add flavor.
- In a large bowl, whisk together the eggs, milk, and salt until the mixture is smooth and slightly frothy.
- Sift or gently whisk the flour into the wet ingredients. Stir just until combined; be careful not to overmix.
- Fold in the finely shredded Gruyère cheese. This addition is optional but adds savory depth.
- Carefully remove the hot pan from the oven. Pour the batter evenly into each cup, filling about three-quarters full. Place the pan back into the oven immediately.
- Bake at 450°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 20 minutes, or until the popovers are puffed, golden, and crisp.
- Transfer the popovers to a cooling rack and serve warm. Enjoy with butter, honey, or alongside soups and salads.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Popover pan or muffin tin
- Oven
- Cooling Rack
Notes
- Ensure the pan is hot before pouring in batter to achieve the best rise.
- Do not overmix the batter to keep popovers light and airy.
- Store leftovers in an airtight container for up to 2 days and reheat in the oven to restore crispness.
- Swap milk or flour for healthier alternatives for dietary preferences.
- Use a muffin tin if a popover pan is unavailable, but expect slightly smaller rise.