Popovers look complicated but that’s just part of their delicious charm. They’re actually super simple to make providing you know the 3 key rules.
- The pan must be hot before you pour the batter in
- Each section must not be filled more than half full
- No peeking while they’re in the oven (or they’ll deflate)!
We make them constantly in our house. In fact, for the longest time, Middle called them sleepovers, and to this day we will sometimes refer to them that way. They are so versatile and go well with a hearty soup, a Sunday roast or even a brunch of scrambled eggs. (Heck, we might just make them for lunch on this snow day!) And the kids never get tired of watching them rise through the oven door. Just don’t open the oven while they’re cooking (remember rule #3).Light & Fluffy Popovers: Recipe: Ina Garten
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. (Before I had a proper popover pan I used a cupcake pan and they came out totally fine if a little less high).
- You’ll need enough pans to make 12 popovers.
- Place the pans in the oven for exactly 2 minutes to preheat.
- Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth.
- The batter will be thin.
- Fill the popover pans less than half full
- Bake for exactly 30 minutes. Do not peek!