I really loved the popovers I made last time, but I wanted to experiment with other recipes. I initially wanted to try a recipe provided by Neiman Marcus for the popovers they serve at their cafe, but after reading the recipe, it seemed too complicated after the easy popovers I had previously made.
If you haven’t had popover before, they are a very light and airy bread. They are almost hollow on the inside and the outside is a chewy bread crust. The name comes from the fact that the batter “pops over” the baking molds when they are baking.
Instead of the Neiman Marcus recipe, I chose a recipe I found on Umami Girl, which she adapted from Gourmet Magazine. I made a couple adjustments to the recipe and the instructions based on my previous popover baking experience.
These popovers came out very light and airy. They were airier than the previous popovers I made. I also gave in and bought another popover pan. I previously bought this Popover Pan*. It’s been working great, except that it only makes six. This is fine if I’m just baking for me and the BF. But usually, when I make popovers, I have more people over. Since popovers need to bake for about 40 minutes, it’s a problem not being able to make more than 6. Rather than by a regular popover pan, this time I bought this Mini Popover Pan* that bakes 12. These popovers aren’t really mini. They are still pretty big and I think they are really the perfect serving size. With this recipe, I was able to make 12 smaller ones and 6 regular popovers. Of course, if you don’t have a popover pan you could use a muffin pan, but they won’t pop nearly as much or look as pretty.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- 4 large eggs
- 2 cups fat free milk
- 2 tbsp unsalted butter melted
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- additional 3 tbsp butter for pan
- Preheat the oven to 375°F. Cut the unmelted butter into 18 small chunks. Place a small chunk of butter at the bottom of each popover mold. Place the pans in the oven while the oven preheats until the butter is completed melted and then remove pans (about 2 minutes).
- In a large bowl, whisk together the eggs, milk. Add in the melted butter. Add the flour and salt and mix until well combined but still slightly lumpy. Divide the batter among the pans, filling each mold 1/2 full.
- Bake for 45 minutes without opening the oven for large popovers (or 30 minutes for mini popovers).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.