Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 35 mins

They're called "popovers" because the light batter powers upward and over the rim of the baking cup as it bakes.

Mark Boughton Photography / styling: Teresa Blackburn


1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup 2% reduced-fat milk


  1. Preheat oven to 450F. Grease a 6-cup muffin or popover tin.
  2. Mix flour and salt together in a medium mixing bowl. Combine eggs and milk; blend well. Add to flour mixture and stirring with a whisk until blended.
  3. Divide batter among prepared popover cups. Bake 15 minutes. Reduce heat to 350F and bake 20 minutes. Do not open oven door during baking process. Serve immediately

VARIATIONS: Parmesan—Add ½ cup grated Parmesan cheese to batter. Herb—Add 1 tablespoon fresh minced basil, chives or parsley to batter. Green Onion—Add ½ cup minced green onion to batter.

Tips for Perfect Popovers:

  • Make sure oven is thoroughly preheated.
  • Grease the muffin or popover pan liberally.
  • Have all ingredients at room temperature.
  • Don’t overbeat the eggs.
  • Fill muffin or popover cups only about halfway. If they’re too full, popovers won’t rise properly.
  • Don’t open the oven door during baking.
  • Invest in a popover pan. They’re deeper than muffin pans, allowing the popovers to crawl up the sides and rise higher.



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