Wednesday, March 7, 2012

Kim's Recipe Box: Popovers

One of my fondest memories was my mom's popovers.
She would make them on a rainy day and it was always a special treat for me.
I have tried and tried to get those puppies to pop but I can't get it done right. I think it is because
the oven doesn't cool down quick enough

Moms popovers


  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt


  1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Another way:


  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons unsalted butter, chilled


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
  3. Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
  4. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
  5. Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.