These Traditional Popovers are soft on the inside and crispy on the outside. I love eating them straight from the open and cracking them oven 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!
- 4 large eggs, warmed in a bowl of hot water about 10 minutes before cracking
- 1–1/2 cups (340 grams) milk, lukewarm
- 3/4 teaspoon salt
- 1–1/2 cups (200 grams) all-purpose flour
- 3 tablespoons (43 grams) unsalted butter, melted
- 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 warm 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.
Homemade Honey Butter Recipe
- Category: bread
- Method: bake
- Cuisine: American
Keywords: Traditional Popovers