A few weeks ago I was at Bed, Bath & Beyond and I almost picked up a popover pan, but I couldn’t do it. It was 20 something bucks, and I just wasn’t sure if I’d ever make enough popovers to justify the extra pan in my pantry and the $20 out of my pocket. And then I ran across this shiny new pan at a local thrift store for $2! $2! I can totally make enough popovers to cover that one. So I snatched it up, ran home, and started looking for a good popover recipe. There are a million variations of popovers out there, but I wanted to start with the basics. The crazy stuff can come later.
Yum, right? Make sure you time them to be ready right when you’re going to eat because they’re best when they’re fresh out of the oven.
- 2 eggs (room temperature)
- 1 cup all-purpose flour
- 1 cup milk (room temperature)
- ½ tsp salt
- Preheat oven to 450F
- Grease and flour your popover pan. Before you mix the batter, throw the pan into the oven to let them heat up a bit.
- In a medium bowl, beat eggs slightly. Beat in flour, milk, and salt, until just smooth. Don't overmix!
- Pour the batter into the pan, filling each cup half full.
- Bake at 450F for 20 minutes. Reduce the temperature to 350F and cook for another 10-15 mins. Keep an eye on them near the end as they can get dark quickly.