Popovers
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
12 popovers
- 3 tablespoons unsalted butter, melted and slightly cooled
- 5 large eggs
- 1½ teaspoons salt
- 1½ cups milk
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 oz Gruyère cheese, finely shredded (optional but recommended; about 1 cup)
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Preparation
Step 1
Preheat the oven to 375°F (190°C) and set an oven rack in the lower-middle position, allowing at least 5 inches (13 cm) of space above the rack for the popovers to rise. Place a 12-cup muffin pan in the oven while you make the batter.
Step 2
In a large mixing bowl, whisk together the melted butter, eggs, and salt. Whisk in half of the milk. Add the flour and whisk until completely smooth. Add the remaining milk and whisk until combined.
Step 3
Carefully remove the muffin pan from the oven and generously spray the whole pan, including the parts between the cups, with non-stick cooking spray. Pour or ladle the batter into the muffin cups, filling to just below the rim. Sprinkle the cheese evenly over the batter, if using. Return the pan to the oven (remember it’s hot!) and bake until puffed and golden-brown, 40 to 50 minutes. (Don’t open the oven to check until after the 35-minute mark, or you’ll risk the popovers deflating.)
Step 4
Lift the popovers out of the pan and onto a serving platter. Serve immediately. The popovers will deflate a bit as they cool; this is normal.
Step 5
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Chef's notes
Popovers are perfect alongside a hearty beef stew, tomato soup, or a roast beef tenderloin. For breakfast, they’re delicious with over easy eggs and bacon or slathered with butter and jam (just omit the cheese for the sweet version).
