Perfect Popovers (Step-by Step)

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Feasting at home

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(12)

Ingredients

6 servings

3 large eggs
1 3/4 cups milk (or sub 3/4 cups half & half and 1 cup water)
1 1/4 cup AP flour spooned and leveled (or sub gf flour blend)
3/4 teaspoon salt
2 tablespoons melted butter
2 tablespoons fresh thyme (divided)
—-
1/4-1/2 cup grated parmesan, more for sprinkling (or sub pecorino, cheddar, gruyere)
1-2 tablespoons butter (melted, or 6 little slices)

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Preparation

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Step 1

Preheat oven to 450 F

Step 2

(or 425F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).

Step 3

Place eggs, milk, flour, salt, melted butter in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme.

Step 4

Place batter in a warm spot (like on the stove) so it comes to room temp. ( You could also place the blender in a bowl of warm water) while the oven gets hot.

Step 5

When ready to bake, pull out the hot popover pan, and place 1/2 -1 teaspoon of butter into each tin (either melted or cold). Moving quickly, stir the batter once more, then pour batter into each tin, filling each cup 1/3 of the way up. Divide the cheese into the cups. Fill up with the remaining batter (they should be about 2/3 rds full) then sprinkle with fresh thyme and extra cheese if you like.

Step 6

Bake for 20-25 minutes or until fully puffed and golden. Turn heat down to 325F (or 300F with convection)and continue baking for 10-12 minutes. Cut a small 1/2 inch slit into the top (poke a paring knife straight in) to allow steam to escape, and turn off the oven, leaving them to rest in the oven for a few more minutes.