Rating: 3.64 stars
67 Ratings
  • 5 star values: 16
  • 4 star values: 24
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 2
Martha Stewart Living, November 2013

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Credit: Ryan Liebe

Recipe Summary test

prep:
5 mins
total:
45 mins
Yield:
Makes 6 large popovers or 10 small popovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.

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  • After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.

  • Add flour, salt, and 1 tablespoon sugar 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.

  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.

  • 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.)

  • 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.

  • Combine 1/4 cup sugar and cinnamon. Brush tops of baked popovers with melted butter, then coat in cinnamon sugar.

  • 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.

Cook's Notes

A nonstick popover pan results in optimal height. A standard muffin tin works fine, too, but the popovers will be smaller. Don’t worry, though: They'll still be delicious.

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Reviews (1)

67 Ratings
  • 5 star values: 16
  • 4 star values: 24
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 2
Rating: 5.0 stars
08/09/2020
Popovers are in the oven! I was looking for variations on popovers as I have made the plain ones several times so I actually used my regular recipe (4 eggs, melted butter added to batter and forgot to as TBS sugar in this recipe) but added the vanilla .. planned to add the sugar but I forgot (sigh). I would like to question the instructions on something. one step says. "Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise." Actually, most things I have read on popovers say it is the steam created by the high liquid content of the batter and the hot oven that make them "pop-over" not the air bubbles you stir into the eggs. However I made 1/2 the batch with a little Parmesan cheese as another variation and these did not pop very much ... hmmm I love kitchen chemistry/physics experiments!