Wednesday, April 13, 2011


Fresh popovers right out of the oven.

Moist, tender, and buttery interior; crisp, chewy exterior. Mmmm.

I think the first time I tried popovers was when I went to this fancy restaurant on the Huntington Beach Pier for the prom my freshman year of high school.  I think that was also my first real date.  The best thing about the evening that I can remember, though, is the popovers.  I think I actually came home and described them to my mother who told me what those puffy brown crisp cream-puff like bread thingies were.  Popovers.  Makes me laugh now, that my post-prom conversation with my mom was about the food.  Good times.  Yes, good times.

At any rate, my mom & I started making popovers in muffin pans, and then later we inherited Grandma's popover pan, which is what I use now to make these tasty treats.  The recipe is actually very simple, considering how wonderful these things are.  The key to huge, airy popovers really is the pan, but if you're just starting out, go ahead and use the muffin pan.  You'll still enjoy these.  
I like to eat mine piping hot while they're still crisp, and I put on lots and lots of butter.  So much butter that it drips down my hand.  My husband, on the other hand, likes to eat them at room temperature with Cool Whip.  I'll eat them like that too, but my first choice is hot with butter.  I make them for breakfast frequently, just to start my day on a happy note.
It's best to start with room temperature eggs and milk, and a hot oven.  Just so you know.

  • 3 eggs, room temperature
  • 1 cup milk (I use 1%), room temperature
  • 2 tablespoons vegetable oil
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter (to grease pans)
1. Preheat oven to 400°F.  Evenly divide the 3 tablespoons of butter among 12 cups in a muffin pan or small popover pan, or 6 cups of a large popover pan.  Place pan in hot oven until butter melts (1-2 minutes).  Remove from oven and use a pastry brush to brush butter up the sides of each cup.  Set aside.
2. In a blender, or a tall plastic cup (if you're using a hand blender), combine eggs, milk, sugar, and oil.  Then blend in flour and salt.  Blend until smooth and well combined, stopping to scrape sides of container if necessary.
3. Pour batter evenly into cups.  Each cup should be half to two-thirds full.
4.  Bake in a 400°F oven until well browned and firm to the touch, about 30-35 minutes.  Don't open the oven until this happens. (So make sure your oven light works.)
5. Serve hot with butter or room temperature with Cool Whip or sweetened whipped cream.
Makes 6-12 popovers


  1. Those popovers look so big and fluffy. Just beautiful.

  2. Your popovers really looked like they really popped big time. And what wonderful ways to eat them, warm with lotsa butter, and cool with cool whip! I would take them both ways!

  3. yummo. i think i will make these this weekend!

  4. Aren't they just yummy comfort food, Kristin? I'm so glad you're ejoying them. : )

  5. yes, they are. i also enjoyed them room temperature with butter. :)

  6. I love your blog. I haven't lived in Iowa since i was twelve. It's great to have real Iowan recipes.

    1. Thanks, Erica! I'm happy that you are enjoying the blog. :)


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