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These buttery gems puff up and become golden brown in the oven.

Martha Stewart Living, July/August 1999


Recipe Summary test

Makes 12


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Whisk together the milk, flour, and salt until just incorporated. The mixture will be lumpy.

  • Beat in eggs and egg yolks, one at a time, until just incorporated. Be careful not to overmix. The batter should still be lumpy.

  • Brush inside of popover tins with a generous amount of butter. Divide batter evenly among buttered tins. Bake 20 minutes.

  • Reduce oven temperature to 350 degrees; bake until puffed and golden brown, 15 to 20 minutes more. Remove tins from oven, and turn out popovers; serve immediately.

Cook's Notes

Popover tins usually make six popovers; you’ll need two for this recipe. The batter can be made several hours ahead and chilled.