Recipe: Classic Popovers


See our step-by-step guide to classic popovers making 6 portions for a weekend breakfast or brunch at home. Try the different variations Sweet Cocoa, Bacon Cheese and Savory Spiced.

6 servings | about 205 calories.


  • 3 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 3 tablespoon butter, melted plus more for greasing
  • 1/2 teaspoon salt


  1. Preheat oven to 375˚F.  Grease cups of popover pan or eight 6 – 8 oz ramekins.
  2. Pour puree egg, milk, flour butter and salt into blender.   Blend until smooth.
  3. Divide evenly among cups. Bake 40 minutes.
  4. With small paring knife, cut small slit in top of each popover.  Bake 10 minutes more.  Remove from oven; immediately transfer from cups to rack.  Serve warm.  Cooled popovers can be kept at room temperature up to 3 hours or frozen up to 1 month.  Reheat at 350˚F until crisp.

For variations


  • Reduce flour to 3/4 c. Blend 1/4 c unsweetened cocoa and 3 tbsp sugar into batter


  • Reduce salt to 1/4 tsp.  Blend 4 strips chopped cooked bacon, 1/2c. shredded sharp cheddar and 1/4 finely grated parmesan cheese into batter.


  • Blend 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp black pepper into batter.

Seasoned Butters

Beat 3/4 c (1 1/2 sticks) softened butter with choice of:

  • Sweet Cinnamon: 1/4c. dark brown sugar + 1/2 tsp ground cinnamon
  • Lemon Chive: 1 tbsp snipped frsh chives + 1tsp grated lemon zest + 1/8 tsp black pepper
  • Rosemary-Garlic: 2 cloves garlic, crushed with press + 1 tbsp fresh rosemary, finely chopped all cooked in 1 tbsp love oil until garlic is golden

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