Food & Cooking Cooking How-Tos & Techniques How to Make Popovers By Martha Stewart Editors Martha Stewart Editors An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on October 21, 2013 Share Tweet Pin Email Trending Videos Photo: Ryan Liebe How do you transform a basic egg batter into tall, tender, airy pockets surrounded by a burnished crust? It’s not magic but kitchen physics, sparked by the combination of a preheated pan and a hot oven. Popovers, the American version of Yorkshire pudding, are quick and easy to make; they add a sense of fun to any meal, from a holiday brunch to a simple supper. View the Recipe for Popovers 01 of 08 Bring to Temperature Ryan Liebe If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position. View Recipe 02 of 08 Whisk Vigorously Ryan Liebe After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go. View Recipe 03 of 08 Add Dry Ingredients Ryan Liebe Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers. View Recipe 04 of 08 Whisk Again Ryan Liebe Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. Those air bubbles you see are what will cause the popovers to rise. View Recipe 05 of 08 Be Quick (and Careful) Ryan Liebe Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.) View Recipe 06 of 08 Fill and Bake Ryan Liebe Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more. View Recipe 07 of 08 Remove from Oven Ryan Liebe The hot pan and oven cause the air bubbles whisked into the batter to expand into several air pockets. The thin, elastic batter then balloons around them before setting in the steady, even oven heat. View Recipe 08 of 08 Poke and Serve Ryan Liebe Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away. Try all of our popover variations: Gruyere-Thyme Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit