Originally posted October 27, 2011


Popovers by greacen

Photo by photo by greacen

I make popovers every Saturday AM with my daughters. The girls are ready to make these on their own. These things go GREAT with Nutella. We use a muffin tin, but a popover tin would help these things get pretty lofty.


  • 2 Eggs (Room Temperature)
  • 1 cup Milk (Room Temperature)
  • 1 cup sifted AP Flour
  • 1/2 tsp. salt
  • 4 tbsp. clarified butter.
8 popovers


Heat the oven to 450. Place a muffin tin on a low shelf (remove the upper shelf).

Melt the butter on the stove over low low heat. Skim the solids off and save the clarified butter.

Sift flour, salt into a large mixing bowl.

Make sure the eggs and milk are room temperature. Lightly whisk eggs into the milk.

Pour the milk & eggs into the flour and mix. Don't whip and beat the batter, keep it relaxed. Let it sit for a few minutes.

Pull the muffin tin out of the oven and fill 8 of the spots with the clarified butter.

Fill the buttered slots halfway or three-quarters with the batter. This should use all the batter.

Bake for 20 minutes.

Serve immediately.

30 minutes


  • commented almost 4 years ago

    I still make this about once a week. I once used Almond milk and it popped just fine.

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