Classic Popovers

Popovers go with both savory and sweet fillings. Split large ones open and spoon in softly scrambled eggs; top with cheese and salsa or diced tomatoes. For dessert, slit popover tops open and fill with a scoop of vanilla or chocolate ice cream; top with peeled orange segments and caramel sauce.

Author:Inspired by Sunset
Yield:6 popovers
Prep time: 00:20
Cook time: 01:00


3 large eggs
1 cups white unbleached flour
1 cups milk
1 tbsp. butter, melted
1/4 tsp. salt


  1. In a blender or bowl, whirl or beat eggs, flour, milk, 1 tablespoon butter, and salt until smooth.
  2. Generously brush six nonstick popover, custard, soufflé, or muffin cups (1/2-cup capacity; see notes) with butter; if using pans without a nonstick finish, coat with cooking oil spray instead.
  3. Beat the batter just until smooth; overbeating it can break up the structure.
  4. Pour batter equally into cups, filling cups 3/4 to almost full, so batter can pop up over the edges. Pour batter into every other cup if your muffin tins have less than 1" between cups; popovers need room for their tops to expand. Set cups about 2" apart in a 10 x 15" rimmed baking pan.
  5. Bake popovers in a 375 °F (180 °C) oven until browned and puffy, about 40 to 45 minutes.
  6. Puncture popovers once they have puffed and the shell has set (to release the steam); return them to oven to firm up. Continue baking until very well browned and crisp, about 5 minutes longer.
  7. Remove from oven and run a thin-bladed knife between edge of each popover and cup to loosen. Lift popovers from cups and serve hot.


Nutrition Facts

6 popovers per recipe

Serving size 1 popover

Amount per serving
% Daily Value*
Total Fat 7g11%
Saturated Fat 4g20%
Trans Fat
Cholesterol 122mg41%
Sodium 186mg8%
Total Carbohydrate 18g6%
Dietary Fiber 0g0%
Total Sugars
Includes Added Sugars
Protein 6g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.