Description
Popovers are light, airy rolls made from a simple batter of eggs, milk, and flour. When baked, they “pop over” the sides of the pan, forming a hollow center and a crispy top. Traditionally, they’re baked in dedicated popover pans, but muffin pans work surprisingly well — making these treats even more accessible for home bakers.
Ingredients
•1 cup all-purpose flour
•1 cup whole milk (room temperature)
•3 large eggs (room temperature)
•2 tablespoons melted butter (plus more for greasing)
•½ teaspoon salt
Instructions
Mixing and Resting the Batter
1.In a large mixing bowl, whisk eggs until frothy.
2.Slowly add the milk and melted butter, whisking continuously.
3.Sift in the flour and salt. Mix until just combined — a few lumps are fine.
4.Let the batter rest for 30 minutes at room temperature. This improves rise and texture.
Proper Oven Temperature and Timing
1.Preheat the oven to 450°F (230°C).
2.Generously grease the muffin pan with butter or oil.
3.Place the empty muffin tin in the oven for 5 minutes to preheat.
4.Carefully remove the hot tin and fill each cup halfway with batter.
5.Bake at 450°F for 15 minutes, then reduce to 350°F (175°C) and bake another 15-20 minutes without opening the door.
6.Popovers are done when puffed, golden, and crisp.
Notes
Avoiding Common Mistakes
•Don’t open the oven early—this causes them to collapse.
•Use room-temperature ingredients for better rise.
•Don’t overmix the batter—overworking leads to dense popovers.
•Always rest the batter before baking.