If you have a few guests for breakfast or brunch this is the perfect recipe. It doesn’t take a lot of prep time (about five minutes), and it gives you time to socialize with your guests. It’s simple: a little flour, a little milk, and eggs, and it’s gorgeous (Look! They pop over!). This recipe yields six popovers.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- popover pan or 6 ramekins
- microwave (for melting butter – or stovetop if you prefer)
- oven (preheated to 425°F (220°C)
- mixing bowl
- silicone spatula or wooden spoon (I prefer the spatula because it gets all of the batter)
- 1 roasting pan – to catch any spillage (but if you do it right, there won’t be any!)
- 1 timer (timing is important with this one!)
2 tsps of melted butter
1 cup of milk
1 cup of flour
a dash of salt
- Preheat oven to 425°F (220°C).
- Pour equal amounts of melted butter into popover pan cups (or ramekins, if you are using them). Using your fingers, spread butter evenly over the interior of each cup.
- Crack 2 eggs into a mixing bowl and whisk until egg is combined (about 30 seconds).
- Add 1 cup of milk and 1 cup of flour and a dash of salt and mix until combined (make sure there are no lumps of flour left).
- Pour the batter into the ramekins, filling 3/4 full. Do not fill to the top! You want them to pop over, not spill over. 😉
- Put popover pan on a roasting pan – and place into the oven.
- Set timer for 20 minutes, and bake for 20 minutes.
- After 20 minutes, reduce the heat to 325°F (165°C), and bake for an additional 20 minutes. (Set timer again for 20 minutes.)
- When the timer goes off, open the oven, and reveal your popovers.
- Aren’t they gorgeous?! Let them cool for 5 minutes, and then serve with honey, or butter, or whatever you like.
They’re good, right?
Tip: You can save the popover for 3-5 days if refrigerated. Rewarm them in the oven for about 5 minutes or until warm. Don’t microwave them. They’ll become rubbery.