Recipes

Popovers

What happens when a crepe and a soufflé have a baby
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Popovers
Photo: Lizzie Munro/Tasting Table

We love good naked popovers—they are truly magical. The batter is quick and easy to make, they taste ethereal and they look impressive on a party table. Make them plain or dress them up with other flavors like peppery Parmesan thyme with Meyer lemon or channel the Far East with a dusting of rose-cardamom sugar.

If you don't have a popover pan, you can substitute a 12-cup muffin tin, but know they won't rise as high.

To learn more, read "TT Culinary Institute: Popovers."

Popovers

Recipe adapted from the Tasting Table Test Kitchen

Yield: 6 large popovers

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

3 tablespoons melted butter, divided

1½ cups all-purpose flour

1 teaspoon kosher salt

3 large eggs, at room temperature

1½ cups whole milk, warmed to about 100°

Directions

1. Arrange the oven rack at the lowest shelf level in the oven and preheat to 450°. Grease a 6-cup nonstick metal popover pan with 1 tablespoon of melted butter and set aside.

2. In a small bowl, combine the flour and salt. In a separate, large mixing bowl or 2-quart liquid measuring cup, vigorously whisk together the eggs and milk until thoroughly combined and some bubbles form on the surface, 1 minute. Whisk in the flour mixture and, when almost combined, whisk in the remaining melted butter. Mix until just combined (a few small remaining lumps are OK).

3. Ladle, or if using a liquid measuring cup, pour the batter into the popover tins, filling each up ¾ of the way. Bake for 15 minutes, then reduce the heat to 350° and continue to bake until the popovers are puffed and golden brown, another 7 to 9 minutes.

4. Remove the pan from the oven and let the popovers sit for 30 seconds to 1 minute. Turn them out and serve immediately.

Rose-Cardamom Sugar Popovers:
5 tablespoons granulated white sugar
1½ teaspoons dried food-grade rose petals, crushed
1½ teaspoons ground cardamom
¼ teaspoon rose water, optional

In a small bowl, mix all ingredients together. After removing the popovers from the oven, sprinkle with the sugar mixture. Turn out and sprinkle with the remaining sugar before serving.

Parmesan-Lemon-Thyme Popovers:
½ cup finely grated Parmesan cheese
3 tablespoons chopped thyme
½ teaspoon freshly cracked black pepper
Zest of 1 Meyer lemon, finely grated

In a small bowl, mix all ingredients together. After greasing the popover pan, divide half of the cheese-herb mixture among the bottoms of the tins. Fill each tin with the batter and evenly distribute the remaining mixture over top, sprinkling over the batter. Bake as usual. Pop out then serve.

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