Popovers in a Pinch

Foolproof Popovers by Melissa d'Arabian


  • 3 tablespoons melted butter, divided
  • 2 eggs
  • 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
  • 1 cup all purpose flour
  • 1 teaspoon of salt


Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 (again, I use a six cup popover pan and I have found much more success) muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow (or you can just whisk them very well until light yellow). Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

Yields: 6 servings

Last Sunday we had some unexpected company. Which is not a bad thing because I really enjoy company, but when I looked in my cupboards and fridge, I had little to nothing to serve anyone for snacks. I had wine available because well...I always have wine available, but my hostess abilities were being cut short due to my lack of food options for my guests. So what do you do in a pinch? I whipped up a batch of popovers. Who doesn't like a warm soft flaky carb-filled puff of goodness? If you haven't had popovers before, they are high on my list of suggested foods especially when you feel the need for a little comfort. I have tried many recipes in the past, but a lot fell flat. I mean literally flat. The popover did not pop. However, there is one recipe that has been successful for me every single time. No fails. I do use a true popover pan. You can find one on Amazon or at Macy's if you don't have one. Having the right kind of pan made my experience with these somewhat touchy baked goods a much better experience. Although the recipe is slotted for 8, my six cup popover pan works perfectly. Do follow the directions for pre-heating your pan. It makes a difference. Trust me. Hope you have as much successful and enjoyment from Melissa d'Arabian's recipe as I have.



By Tannins and Tatas
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