• Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    3 EGGS
    1 cup milk
    2 Tbsp. butter, melted
    1 cup all-purpose flour
    1/2 tsp. salt

    Yields: 12 popovers

  • Nutritional Information

    Per Popover (1/12 of recipe)

    Calories: 83

    Total Fat: 4 g
    Saturated fat: 2 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 1 g

    Cholesterol: 53 mg
    Sodium: 125 mg
    Carbohydrates: 9 g
    Dietary Fiber: 0 g
    Protein: 3 g
    Vitamin A: 165.3 IU
    Vitamin D: 21.6 IU
    Folate: 26 mcg
    Calcium: 33.6 mg
    Iron: 0.7 mg
    Choline: 36.3 mg


  1. HEAT oven to 425°F. BEAT eggs in mixer bowl on medium speed until foamy. BEAT IN milk and butter. Reduce speed to low. ADD flour and salt; beat until smooth, about 3 minutes.

  2. FILL 12 greased popover pan cups 1/2 full with batter. BAKE in 425°F oven until puffed, well browned and firm, 35 to 40 minutes.

  3. For crisper popovers, PIERCE side of each popover with tip of knife and bake 3 to 6 minutes longer. LOOSEN edges with knife, if necessary. SERVE immediately.

Insider Info

Prepare savory or sweet popovers for any occasion. Add basil, dill and thyme or grated citrus depending on your mood.

Don’t have a popover pan? A muffin pan or 6-oz. custard cups can be substituted for a popover pan. Place custard cups on a baking sheet.

Steam makes popovers rise during baking, but it will also make them soggy inside if not released. Piercing popovers when they are almost done allows the steam to escape. A few more minutes in the oven helps crisp them up. Pierce the side or top with tip of a thin knife or wooden pick.