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I developed this recipe without a popover form pan, so even if you don’t own one, you
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Preheat oven to 450°F
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and
the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is
smooth. Heat a six-cup popover pan or six 2/3-cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them
half full with the batter.
Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F.,
and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
can make these light and airy popovers in a regular muffin tin.
Ingredients
1 cup sifted flour
1/2 teaspoon salt
2 large eggs
1 cup milk
melted unsalted butter for brushing the popover or muffin pan
Method
Preheat oven to 450°F
Into a bowl sift together the flour and the salt. In a small bowl whisk together the eggs and
the milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is
smooth. Heat a six-cup popover pan or six 2/3-cup custard cups or nine 1/2 cup muffin
tins for 5 minutes, or until it is hot, brush the cups with the melted butter, and fill them
half full with the batter.
Bake the popovers in the middle of the 450°F. oven for 20 minutes, reduce the heat to 375°F.,
and bake the popovers for 20 minutes more, or until they are golden brown and crisp.
Classic Popovers