Popovers
Quick answer
- Total time
- 55 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 6
About this dish
No yeast and no baking powder go into this thin egg batter; it puffs in a 230°C oven on steam alone and comes out hollow.
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Instead of one skillet, as with a Dutch baby, it is divided among 12 muffin cups, giving each popover its own crisp wall and domed top. The oven door stays shut for the first 20 minutes.
Ingredients
Instructions
- 1
Warm the uncracked eggs in lukewarm water for 10 minutes.
Preheat the oven to 230°C with a rack in the lower section. Grease all twelve standard metal muffin cups and the top between them with the reserved butter.
- 2
Once the oven is fully heated, whisk the eggs, milk and salt until no yolk streaks remain.
Add the flour all at once and whisk out the large lumps.
- 3
Quickly stir in the 43 g melted butter.
Divide among the cups, filling each about two-thirds to three-quarters full, and place in the oven immediately.
- 4
Bake at 230°C for 20 minutes without opening the door.
Keeping it closed, reduce to 175°C and bake another 10-15 minutes until the shells are firm and deep golden.
- 5
Make a small opening in the top of each popover with a knife tip to release steam.
Remove from the tin immediately and serve warm. Makes twelve, two per serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Popovers
King Arthur Baking · Checked: 2026-09-26
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