Popovers Recipe (2024)

Yes, you can make the batter a day ahead. Many people think that resting the batter overnight (or up to a couple of days), covered and refrigerated helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. I have found this to be true. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise to celestial heights.

Just wanted to “pop” in to mention that the trick with popovers is starting with a cold oven , NEVER PREHEAT , like one normally would . They have been made for generations like this because it works.My Great Grandmother wanted me to mention this . Thanks Great Grandma, Alice .

Oh, and simply whisked it till smooth, no mixer necessary.

Fundamentally unsound recipe. Baking time too long, and heating already melted butter in a 425 degree over for some unspecified amount of time could set off the smoke alarm, and probably ruin the pan. There is a reason beef drippings or shortening is used in popover recipes.

for problems in baking I always go to King Arthurs advice number is1-800-827-6836 ask for a baker

put a cookie sheet under the popover pan to stop the butter from dripping into the oven.

Bittman's recipe is foolproof and easy -- no silly gimmicks like a lot of recipes. I've used it successfully many times. However, I've found that it only makes 6 popovers, since I fill to almost the top of the pan. Of course the popovers have a huge crown!Tip: popovers freeze just fine for later re-heating in an oven.

As someone who has eaten professionally cooked popovers made many popovers myself, these are not classically cooked popovers. They should not be deflated, like many of these are. I suggest the recipe published by America’s Test Kitchen, it has never failed.

Marion Cunningham’s recipe in Baking with Julia by Julia Child uses a preheated oven (where earlier popover recipes from Cunningham did not). Many swear by preheating the pan in the oven while mixing the batter, then filling the pre-greased and hot pan cavities 2/3 full and returning to the oven immediately for the very best rise in popovers (and much easier cleanup, some say). If Marion Cunningham changed her method to preheating later in her career, i'll bet she had a good reason.

A family staple for many years. My mother used a cast iron popover pan; I use a stainless steel. My recipe varies considerable producing less flour and more wow. I use four eggs, 1/2 cup plus 2 Tablespoons each Flour and Milk, 5 Tablespoons melted Butter, and 1 teaspoon Salt. Most importantly: the eggs and milk are room temperature. This ensures predictably height, lightness, and no-fail! This simple recipe never ceases to impress and satisfy.

Popovers did not rise! Followed the directions exactly. Any thoughts?

Made these tonight. Have made them before, but never with sugar. They were perfectly delicious! If your oven is accurate, the time/temperature is spot on.

Spray the muffin tin before adding butter.
Use the whip not the paddle of the mixer.
Needs less time, maybe 25 mins total.
Super yummy and simple.

I added dried dill, garlic salt, dried onion, black pepper and altered the teaspoon of sugar to a tablespoon of sugar. Then I crumbled goat cheese on the tops of the popovers after dividing the batter up into a muffin pan. They rose perfectly, but I have to say that I was afraid that the melted butter by itself would smoke up my kitchen, so I took them out after 3-4 mins in the oven, then added my batter. This was yummy!

I would: - cut the salt by half- put a bit less butter than a teaspoon in each muffin tin

I misread the instructions and added all 5 tbsp the melted butter to the mix. The instructions mention only using 1 tbsp in the batter! Deflated results :( Also of note, King Arthur’s recipe also calls for 3 eggs (no butter).

Amazingly delicious & beautiful but dense. THEN I watched Mark’s video regarding preheating pans briefly. Excited to try again.

I did not have success with this recipe, the first NYT recipe I’ve ever had a problem with. It was the same as has been mentioned in another notes, putting butter in the tins in the oven while it is preheating resulted in the smoke alarm going off and essentially, delaying dinner by about an hour. I’ve used other recipes since then that call for putting the pan in the oven in the last few minutes of preheating the oven, pull it out, spray with a nonstick spray, and then fill the cups. That works

These are so ridiculously easy. Made exactly as instructed, though with the arrival of guests the buttered tins remained in the oven longer than expected before the batter was added. They popped over within minutes of being in the oven, shared the oven with other dishes that were added and removed over the total cooking time of 25 minutes, and were perfectly baked.

Made with bacon fat and a little grated Parmesan with the thyme. Yummy! Next time I would bake for 3-5 minutes less and add more thyme.

The melted butter in the pans while you make the batter is a step to skip...the butter burns, smokes and ultimately ruined my first batch of popovers. I'd reccommend either using a spray oil coating just before pouring the batter (carefully as the pan is hot), or putting the melted butter in the pans in the oven for 1 minute or so to bring it back up to oven temp before pouring the batter.

Just reading about popovers and Yorkshire pudding helped me decide to do all of these on Christmas Day. Complete with beef fat!!!!

I think I should have removed the popovers from the oven when they were at peak height, because a couple of minutes later, while still in the oven, they became deflated and were not as puffy and beautiful--they still tasted good though. Does anyone have any wise cooking words about this, or something I should or should not have done?

I had darkly-browned butter after just a couple minutes at 425! Keep a close eye on it while you prep the batter.

Better than what I’ve been using. Try more batter in popover dish.

Fantastic result! I didn’t melt the butter—I put a pat in 9 muffin tin cups and let it melt in oven during preheat. Also used 1/4c whole wheat flour and 3/4 c regular to trick myself that these could be healthy. Used 3/4 tsp kosher salt and that was enough as my butter is salted. Mixed batter ingredients together in blender for ease. Delicious with jam, will make again!

Take a very sharp paring knife and pierce the pop-overs as soon as they come out of the oven, and they will NOT deflate. Ron D.

Will dashes of Tabasco in the batter affect the rise?