Old Fashioned Popovers

This is a quick prep recipe. The baking is the longest time. It’s also lots of fun to watch because the batter is thin and while the popovers are in the oven, you watch them slowly get bigger and bigger as they “Pop over” the tins. The inside is hollow and will collapse soon after you take it out of the oven, so serve immediately 🙂

I am also going to 3rd this recipe for smaller batch cooking. These are really good, but should be eaten same day. It will be rubbery the next day.

All Small Batch measurements are in  [ ].

Ingredients (Makes 12) [ Makes 4]

1/4 cup [ 4 teaspoons] of granulated sugar (If you add 1/2 cup [8 teaspoons], it tastes like crepes) + some to dust with

1 cup [1/3 cup] of milk

3 [1] large eggs

3 tablespoons [1 tablespoon] of unsalted butter

1 teaspoon [1/3 teaspoon–generous 1/4 teaspoon or just under 1/2 teaspoon] of vanilla extract (or lemon or almond)

1 cup  [1/3 cup] of all-purpose flour

1/4 teaspoon [ little less than an 1/8th teaspoon] of salt


  1. Preheat oven to 400 F
  2. Grease a muffin/cupcake tin (Or popover tin, if you have one) and dust cups with sugar.
  3. Add all ingredients to a blender and blend away. It is a very thin batter that needs to be aerated.
  4. Pour the batter in the muffin tin filling 3/4ths of the way up and bake for 20-30 minutes until puffed up and golden brown.
  5. After removing from oven, prick each popover.
  6. Serve Immediately (with butter or jams)

What you get is a bubble like ball of very light puffy bread. It has a crusty caramelized shell that when you open, all the steam comes out and you have a hollow center. It tastes like a crepe.

Popovers rising in the oven

Plateful of popovers, fresh out of the oven.
Popover deflated, showing the hollow but moist insides.


Filed under Breads, Savory

2 responses to “Old Fashioned Popovers

  1. There is no sugar in popovers; at least the popover recipe I have from my grandmother.

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