Perfect Popovers

by Doris Donnerman
(last updated August 31, 2015)

I don't know if you ever had popovers growing up—I don't think it is made too often anymore. If you don't know what popovers, allow me to enlighten you. Popovers are a bread of sorts that are more "eggy" in texture and taste. It's made in as a batter, but in the oven the popovers are supposed to pop up and become larger and airy inside. Some people find popovers hard to make, but with the right recipe and the right technique, you'll be the best popover maker in town!

You'll need the following ingredients:

  • 2 eggs
  • 1 cup of flour
  • 1/2 teaspoon of salt
  • 1 cup of milk, set aside 1/3 cup
  • 1 tablespoon of melted butter

You start making the popovers by beating the eggs together until they are light and thick. Once the eggs are very well mixed, add the flour and the salt and the 1/3 cup of milk. Mix those ingredients together slowly for about thirty seconds until all the flour is moistened. It doesn't have to be completely combined, but it does have to be moistened by the egg and the milk. Gradually add all of the remaining milk (2/3 cup) and melted butter, beating until the mixture is free from lumps. That should take between one and two minutes—you don't want to over bake the popover batter.

The best way that popovers will pop is to bake the popovers in actual popover pans. If you don't have popover pans, then muffin pans will suffice. Regardless of what you use, fill the greased cups a little less than half full. Bake at 425 degrees for about thirty to forty minutes. Do not open the oven when the popovers are baking; otherwise, the popovers won't pop. Sometimes your popovers won't pop, even if you do everything correctly. Don't let it get you down, however. If drier popovers are preferred, prick each on with a sharp fork five minutes before baking is completed.

Popovers are one of my favorite types of bread and it is definitely worth it! They are really easy and regardless of if they pop, you will still be quite the culinary master!

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

MORE FROM DORIS

What Is the Cheapest Pet?

Pets are fun, but many times pets are expensive too. So, if you want a pet, but are short on funds, go for the least ...

Discover More

Handling Onions

Can you chop your onions without shedding a tear? Find out how to stop crying while cutting onions along with other onion ...

Discover More

Troubleshooting Dishwasher Problems

Dishwashers are a great and wonderful thing to have in your kitchen, or they are when they work properly. Troubleshooting ...

Discover More
More Cooking Tips

Apple Crisp

It can honestly be said that desert is one of the best courses of any meal. Why not look for a way to top off your next ...

Discover More

Making Your Own Peanut Butter Cups

One of the best selling candy bars on the market right now is, without a doubt, Reese's Peanut Butter Cups. ...

Discover More

Luscious Lemon Bars

Lemon bars are a wonderfully easy, and tasty, desert that can be appropriate for any occasion. Try this recipe next time ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is three more than 1?

There are currently no comments for this tip. (Be the first to leave your comment—just use the simple form above!)


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)