Favorite Popover Recipe?

Another day
Another Popover recipe

This is my third try, third recipe and the 1st one is still the best. I’m not used to going backwards like this.
This time I tried the recipe on Andrew Zimmern’s site:

It made 6 popovers in my popover pan. Good part, with butter in the wells, all released easily. Instead of 425 the whole time, I did it for 15 minutes, then 375 for another 25 minutes.

Unfortunately, the middle is eggy, not hollow. Other recipes have said to bake in lower part of oven but first recipe was in middle. That was the New Basics that I only used milk since I didn’t have cream that time. Guess I’ll try that one again, just milk.

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I inspired a friend to try Julia Child’s recipe … she’s originally from Ireland and her Irish husband had bought a popover pan and made Yorkshire puddings. He died 17 years ago and she’s only used the pan once. She made them and enjoyed so today I tried the recipe too, adding a few details from other recipes, such as resting the batter 30 minutes. I learned that some people prefer a doughy center; I definitely was aiming for hollow. I think I prefer this recipe now.



I used Baker’s spray and butter but 2 were sticking so will be more generous next time.

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I don’t remember where I got this recipe (Test Kitchen - Milk Street - one of those most likely) but it works for me and has become my go to recipe. I do have and use Popover pans, have never tried them in muffin tins (i’d assume the time would be less if in muffin tins since they are shallower than a true popover tin). This comes together quickly, no need to rest the batter, and no need to preheat the tins.

For 6 popovers:
spray tins with cooking spray and wipe the out (helps spread it and helps remove some)
1 1/2 cups 2% milk, heated to 110-120F
6 3/4 oz bread flour
3/4 tsp salt
3 large eggs beaten

Mix eggs with flour and salt
Beat in hot milk
Pour into tins
Bake at 400 for 40-45 min

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After trying different recipes, I felt the best so far was the first one, from The New Basics … Silver Palate. I use all milk, no cream and do it in the blender. I don’t know why the recipe says it’s for a 12-cup popover or muffin tin … if you use a popover pan, it’s for six. I prefer hollow ones and this comes the closest.


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OK, I’ve finished experimenting. 1st choice is The New Basics (Silver Palate) recipe, all milk, no cream. I rewrote the recipe to make it easier to understand, using blender.

The New Basics Perfect Popovers

2 Tablespoons butter, plus more for buttering pan

1 cup flour

¼ teaspoon salt

4 eggs

1 cup whole milk

½ cup heavy cream … better: use all milk

Baker’s Spray

Preheat oven to 400 degrees. Rack in lower middle

Butter well 6-cup popover tin.

Melt 2 Tablespoons of butter, set aside to cool.

Blend the egg, milk and salt in a blender. Add in flour, followed by the cooled melted butter.

Let batter rest 30 minutes to an hour. Before pouring, give a stir.

Put pan in oven 3 minutes then spray with Baker’s Spray.

Pour ½ way, then even out.

Do not open oven for 35 minutes.

Empty onto a rack, pierce each one with a paring knife to release steam.

Since I’d been having some issues with sticking to the pan, even with generous butter and Baker’s spray, I decided to splurge and order the USA Popover pan … love USA pans, very nonstick but not teflon. $36 on Amazon.

I buttered the wells but didn’t use baking spray, put the pan in the oven for about 3 minutes, then filled. Bingo: they rose perfectly and slid out easily! The pan does make a big difference. My other pan was an almost new Nordicware.


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Wow, those are beauties!

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I got my Irish friend interested in making these, convinced her to order the USA Popover pan.

She just made The New Basics Silver Palette recipe, except all milk. (I also do it in a blender, NOT Cuisinart)

Fantastic! (I’ll post her photo) She ate one hot with butter and honey. She’s thrilled. She said she could have eaten all six!

She said her late husband (originally from Ireland too, they met in Chicago) would make Yorkshire puddings but he would mix it up in a blender and put it in the fridge, then later pour into pan.

All the recipes I see say to use room temperature everything and let batter hang out on counter up to an hour.

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This is the recipe, I tried… I want to try @Aubergine recipe, next time I make them…

I heated two of them up this morning, melted some butter and found the raspberry preserves hiding in the fridge. Sunshine had a nice “mini-feast” this morning with her coffee – she was quite happy!!

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I like using my blender. Also, he refrigerated the batter … all the recipes I saw said room temperature. I didn’t see him put melted butter or drippings in the batter and no salt? (Maybe his drippings in the pan were salty enough.)

For serving, I don’t melt butter, just use room temperature (love the salted New Zealand grass fed one at Costco for this, 2nd choice would be the Brittany butter at TJ).

They do look gorgeous.

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Joining the popover parade, these are minis, a half batch from the King Arthur Flour recipe. This is my standard recipe, I always have more than satisfactory results. We had them cut in half with chicken salad , I also like to fill them with yogurt and berries for breakfast.

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