Traditional Popovers

this recipe

These Traditional Popovers are soft on the inside and crispy on the outside. I love eating them straight from the oven and cracking them open to release all of the steam. But today, they were even more fantastic than usual, because I served them with my delicious Honey Butter. Yum!

Traditional Popovers are one of those things that seem incredibly complicated but are actually really simple to make! You just need to know the tricks to get them to rise, and you will be able to get perfect popovers every time!

Tips to Make Traditional Popovers

Here are a few tips that are essential to get perfect popovers.

Popovers do not using baking soda, baking powder or any yeasts to rise. Instead, it requires steam to build up in the center of the popover, and it pushes the crust up as it has nowhere to go! So, our goal is to make it is easy as possible to allow the steam to build up.

Let Your Oven Get to Temperature

Start preheating your oven about 30 minutes before you start baking.If you have an external thermometer you will want to use it to know when the oven is at 450 degrees. Many ovens will say they are done preheating, but they are not to temperature yet.

The oven temperature needs to get to the full 450 degrees before you put your popovers in the oven to ensure that the best environment for the steam to build up and allow your popovers to “pop!”

Use Warm Ingredients

Make sure that you start with lukewarm milk, and warm eggs. Working with warmer ingredients will allow the steam to build up quicker and more efficiently than starting with cold milk and eggs.

To warm the eggs, you will place them in hot water for about 10 minutes before you want to start working. I just used the hot water from my faucet to do this.

Block the Heat

If the oven is starting to over-brown or burn the popovers before they are complete, you can use a baking sheet on the top rack to block some of the heat from hitting the popovers.

In your oven, place a wire rack in the lower portion of the oven so that when the popovers rise, the tops will be in the center of the oven. Place a second wire rack on the top slot so that you can easily place a baking sheet on it if you need to near the end of the bake time.

You will get the best rise with a popover pan, but if you only have muffin tins, those will work well too. You won’t get the same lift with muffin tins as they are shallower than a popover pan and the steam won’t build up as much before lifting the crust up.

Alright, you ready?! Let’s get baking!!

Supplies

• Measuring cups, spoons, and measuring scale
• Large bowl
• Whisk
• Rubber Spatula
• Popover pan or muffin tin
• Non-stick cooking spray

Instructions on How to Make Traditional Popovers

About 30 minutes before you want to start baking, preheat the oven to 450 degrees. If you have an oven thermometer, use it to make sure that the oven reaches 450 degrees before you start baking the popovers. Place a rack in the lower to allow the popover tops to rise to the center of the oven. Position a second rack on the top setting and make sure that you can easily slide in a baking sheet if the oven gets too hot.

Fill a large bowl or cup with hot water from the faucet. Let the eggs sit in the water for about 10 minutes so that they are warm.

Prep your popover pan or muffin tin by spraying it with nonstick baking spray. Spray the top surface of the pan as well as in the cups. Set aside.

In a large bowl, add the warm milk, salt, and eggs. Whisk together until the eggs are completely broken down, and the mixture is completely smooth. This should only take a minute or less.

Add the flour to the egg mixture all at once and whisk together until all of the large clumps are broken down. You don’t need to break down the small clumps.

Add the melted butter and combine quickly. Pour the mix into the pans to fill them about 2/3 or 3/4 full.

Ensure that the oven has reached 450 degrees with an external thermometer if you have one. Bake at 450 degrees for 20 minutes. Then, reduce the temperature to 350 for an additional 10-15 minutes until they are a deep golden brown. Muffin tins will bake at the lower end of time, and popover pans will need the higher end of time.

Do NOT open the oven door until the popovers are nearly done- not even a quick peek! You want to make sure that the heat stays high to allow the steam to build-up inside the popovers.

Add an additional five minutes (for a total of 40 minutes) if you want to ensure that the popovers don’t deflate when they cool. You will want to make sure that your popovers aren’t getting too dark before doing this. Place a pan on the top rack if you need to block some of the heat from the oven.

Popovers are best served immediately. Poke the base of the popover with a toothpick or cut a small slit with a narrow knife to allow the steam to vent. Letting the steam vent will give the popovers a crisper crust and prevent the popovers from getting too soggy inside.

Serve with my Homemade Honey Butter for a sweet creamy flavor.

Freezing the Popovers

You can freeze popovers in an airtight container for up to three months. Allow the popovers to come to room temperature, and then bake at 350 degrees for about 8 minutes, or until they are warm and crispy.

Prepping the Batter Ahead of Time

The batter really only takes about five minutes to throw together, but if you are serving them for a dinner party, you may find it easier to make the batter ahead of time.

Simply, make the batter as instructed, and refrigerate in an air-tight container for up to 24 hours. Allow batter to come to room temperature and whisk well before baking.

Looking for More Bread Recipes?

• Garlic Cheddar Biscuits
• Sweet Dinner Rolls
• Soft and Chewy Homemade French Bread
• Japanese Milk Bread
• Irish Soda Bread
• Honey Beer Bread Recipe
• Homemade Naan with Spicy Garlic Hummus
• Family Favorite Banana Bread
• Homemade Monkey Bread from Scratch

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