Popovers Recipe

Bring batter to room temperature

Remove eggs and milk from the refrigerator 20–30 minutes before starting so the batter won’t be cold going into the hot pan. Cold batter increases the chance popovers will not rise properly.

Preheat the oven to 450°F (230°C). Place a 6-cup popover pan or a 12-cup muffin tin on the middle oven rack while it preheats so it becomes very hot.

In a medium bowl whisk the flour, sugar, and salt until evenly combined and aerated.

In a separate bowl or large measuring cup whisk together the eggs until uniform, then whisk in the milk, melted butter, and vanilla extract.

Make a well in the center of the dry ingredients and pour the wet mixture in. Whisk until smooth and just combined, with no large lumps. The batter should be thin, similar to heavy cream. If lumps remain, briefly strain through a fine sieve or blend with an immersion blender for a few seconds.

Let the batter rest at room temperature for 10–15 minutes to relax the gluten and help steam formation during baking.

After the oven and pan are fully preheated, carefully remove the hot pan from the oven. Working quickly but safely, brush or spoon about 1 teaspoon of softened butter into each cup (or 1/2 teaspoon for a 12-cup tin) so the batter sizzles on contact.

Give the batter one brief whisk to recombine if it has separated. Fill each prepared cup about two-thirds full (roughly 1/3 cup batter for popover cups, or to the fill line if using a popover pan). Filling too high can cause spilling; too low will limit rise.

Immediately return the pan to the oven on the middle rack. Bake at 450°F (230°C) for 15 minutes without opening the oven door. This initial high heat produces steam and sets the structure for maximum rise.

After 15 minutes reduce the oven temperature to 350°F (175°C). Continue baking for an additional 10–12 minutes until the popovers are deep golden brown and crisp on the outside. Do not open the oven during this time.

When done, remove the pan from the oven. Immediately run a thin knife or offset spatula around each popover cup to release any edges that may have stuck, then transfer popovers to a wire rack to finish drying and crisping for 2–3 minutes.

Serve warm. Split each popover horizontally (they will be airy inside) and spread with a little softened butter and a spoonful of housemade jam. Popovers are best eaten the same day while crisp.

Storage: Cool completely, then store leftover popovers in an airtight container at room temperature for up to one day. Re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.