Classic Buttery Popovers
Oh, friends, let me tell you about popovers. There's something just absolutely magical about watching these simple little batters puff up into glorious, golden, airy clouds in the oven. They feel fancy, right? Like something you'd only get at a special brunch spot or a cozy inn. But guess what? They are SO incredibly easy to make right in your own kitchen. Seriously. If you can whisk, you can make popovers. This recipe is the one I come back to again and again – it’s foolproof, incredibly quick, and delivers those classic, buttery, mile-high popovers every single time. Get ready to impress yourself (and anyone lucky enough to be around when these come out of the oven)!
Equipment
- Popover pan or a 12-cup muffin tin
- Oven
- Small saucepan or microwave
- Medium bowl
- Large bowl
- Whisk
- Oven mitts
- Knife
- Wire rack
Ingredients
Hauptzutaten
- 4 large Eggs at room temperature
- 1.5 cup All-purpose flour
- 0.75 tsp Salt
- 3 tbsp Butter melted (unsalted or salted)
- 1.5 cup Whole milk at room temperature
Instructions
- Preheat your oven to a hot 450°F (230°C). While it's preheating, place your popover pan (or a 12-cup muffin tin) in the oven to heat up.
- Gently melt your 3 tablespoons of butter.
- Grab a medium bowl. Whisk together the 4 room temperature eggs until they're nice and smooth and a little frothy.
- In a separate, larger bowl, whisk together the 1 1/2 cups of flour and 3/4 teaspoon of salt.
- Now, in your bowl with the eggs, whisk in the 1 1/2 cups of room temperature whole milk and the melted butter. Make sure the butter isn't super hot when you add it, just warm and liquid.
- Pour the wet ingredients (milk, eggs, butter) into the dry ingredients (flour, salt). Whisk just until barely combined. A few small lumps are totally okay! Do not overmix.
- Carefully remove the hot popover pan from the oven using oven mitts. Quickly and carefully pour the batter into the hot cavities, filling each one about two-thirds to three-fourths full.
- Place the filled pan back into the hot 450°F oven. Bake for 20 minutes. DO NOT open the oven door during this time.
- After 20 minutes, reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until the popovers are deeply golden brown and feel firm when you gently touch the top.
- Once they're beautifully golden and puffed high, remove the pan from the oven. You can serve them immediately right from the pan, or gently loosen them with a knife and transfer them to a wire rack. Enjoy!
Notes
Best eaten fresh, right out of the oven.
To store leftovers (rare!): Store at room temperature in a paper bag or loosely covered container for a day.
To revive: Reheat in a preheated 350°F (175°C) oven for 5-10 minutes until crisp.
Avoid microwaving as it makes them chewy.
Tips for Success:
- Room Temperature Ingredients: Essential for emulsification and rise.
- Do NOT Overmix: Whisk just until combined to avoid developing gluten.
- Hot Oven, Hot Pan: Crucial for the initial puff.
- Keep the Door CLOSED: Especially during the initial bake, to prevent deflating.
- Bake Until Golden: Necessary for structural integrity.
To store leftovers (rare!): Store at room temperature in a paper bag or loosely covered container for a day.
To revive: Reheat in a preheated 350°F (175°C) oven for 5-10 minutes until crisp.
Avoid microwaving as it makes them chewy.
Tips for Success:
- Room Temperature Ingredients: Essential for emulsification and rise.
- Do NOT Overmix: Whisk just until combined to avoid developing gluten.
- Hot Oven, Hot Pan: Crucial for the initial puff.
- Keep the Door CLOSED: Especially during the initial bake, to prevent deflating.
- Bake Until Golden: Necessary for structural integrity.