The Secret to Perfect Popovers

Welcome to the definitive guide for creating the most perfect popovers imaginable. These delightful, airy, and utterly irresistible breads are more than just a side dish; they’re a culinary experience, transforming any meal into a special occasion. Whether you’re planning an elegant dinner party, a cozy brunch, or a festive holiday feast, a batch of freshly baked popovers promises to impress with their dramatic rise and tender, custardy interior. With just a few simple ingredients and our expert guidance, you’ll master the art of popover making, ensuring a consistently spectacular result every time.

My cherished memories of popovers trace back to my mother, a passionate home baker who loved creating these puffy wonders. Decades ago, she gifted me my first popover pan, igniting a lifelong love affair with this unique bread. Today, I’m thrilled to share a classic popover recipe, honed by the brilliant food writer and cookbook author, Marion Cunningham, known for her contributions to American home cooking through the iconic Fannie Farmer Cookbook (affiliate link). Prepare to discover the secrets to baking popovers that are not just good, but truly unforgettable.

Why You Must Master This Popover Recipe

This isn’t just another recipe; it’s a culinary treasure, a gateway to baking perfection:

• A Legacy of Excellence: This fabulous popover recipe was perfected by Marion Cunningham, a respected food writer and cookbook author whose work, like her Fannie Farmer Cookbook, graced countless kitchens, including my own childhood home. Her meticulous approach ensures a foolproof method.
• Unrivaled Taste and Texture: Once you try these popovers, you’ll understand why this will be the only recipe you’ll ever need. They are as delicious and reliably perfect as my mom’s legendary version, which I suspect may have originated from the esteemed New York Times Cookbook. Their light, airy texture and rich, eggy flavor are simply unmatched.
• Versatility for All Seasons: While perfect for everyday meals, popovers truly shine during the holidays. And when Christmas or any special occasion involving a roast rolls around, this same versatile batter becomes the foundation for classic Yorkshire puddings, a savory variation made with flavorful beef drippings from your holiday roast. It’s a two-for-one culinary win!

Expert Tips for Unfailingly Fluffy Popovers

Achieving the perfect popover isn’t difficult, but it does benefit from a few tried-and-true techniques. My mom, a true popover enthusiast, even gifted me two cast iron popover pans. However, Marion Cunningham’s wisdom assures us that specialized bakeware isn’t always essential to success. Follow these expert tips for an impressive rise and delightful texture every time:

• Bakeware Versatility: While a dedicated cast iron popover pan is ideal for its excellent heat retention, don’t fret if you don’t own one. Muffin tins or individual custard cups can serve as excellent alternatives in a pinch. The key is ensuring adequate space for the popovers to expand.
• Effortless Batter Creation: Popovers are surprisingly simple to whip up. Just combine milk, eggs, salt, flour, and a touch of melted butter in your blender. Process until the mixture is perfectly smooth and free of lumps. This method ensures a well-aerated and consistent batter, crucial for a good rise.
• Accurate Flour Measurement is Key: For the most precise flour measurement, avoid scooping directly from the bag. Instead, gently spoon the flour into your measuring cup, then level off the excess from the top using an offset spatula or any kitchen utensil with a flat edge. This prevents compacting the flour, which can lead to a dense popover.
• PRO-Tip: Ensure a Silky Smooth Batter: If your batter appears lumpy after blending, or if you prefer an ultra-smooth finish, simply pass it through a fine-mesh strainer. This extra step guarantees a uniform batter, which promotes even puffing.
• The Importance of Resting: After preparing your batter, allow it to rest as you preheat the oven. This crucial step permits the gluten strands in the flour to relax and gives the moisture ample time to disperse evenly throughout the mixture. A relaxed, hydrated batter is more pliable and contributes significantly to the popovers’ impressive rise.
• Optimal Filling for Different Pans: When using custard cups, fill each with approximately ⅓ cup of batter. For muffin tins, aim for ¼ cup of batter per cup. If you have any leftover batter, distribute it evenly among the cups. Ensure you don’t overfill, as popovers need room to expand dramatically.
• PRO-Tip: Preheating Your Pan for a Superior Rise: I often deviate from some traditional directions by preheating my popover pan in the oven before brushing it with melted butter and pouring in the batter. This technique, mirroring how I prepare holiday Yorkshire puddings, jump-starts the baking process and provides an exceptional rise. It’s particularly beneficial when using a heavy cast iron pan, as it ensures immediate steam production.
• Warm Milk, Better Puff: Incorporating warm milk into your batter (around 125° F) also significantly encourages a robust puff. A cold batter requires more time to reach the temperature necessary to produce the steam needed for leavening, potentially hindering the rise.
• PRO-Tip: Whip Right Before Baking: To maximize their potential, whip the batter right before you’re ready to bake. This ensures that the precious air bubbles, essential for a magnificent rise, are not lost due to the batter sitting too long.
• PRO-Tip: The Yorkshire Pudding Connection: Remember, Yorkshire puddings are essentially savory popovers. They’re traditionally made using beef roast drippings in the bottom of the pan instead of plain butter. This makes them the perfect, rich accompaniment for your holiday prime rib or any savory roast.
• Strategic Oven Placement: For optimal baking and to prevent the tops from browning too quickly, place your popover pan on a rack in the lower third of your oven. This allows for even heat distribution and allows the popovers to reach their full height without burning.
• Precision Baking Temperatures: For the best results, begin baking your popovers at a high temperature of 425ºF for the initial 15 minutes. This high heat creates a burst of steam that lifts the batter dramatically. Then, reduce the oven temperature to 350ºF and continue baking for another 15-20 minutes. Crucially, do not open the oven door during this entire process. Opening the door releases the steam and can cause your popovers to collapse.
• Serving and Storage Recommendations: Popovers are undeniably at their puffiest and most spectacular straight out of the oven. While they’re best enjoyed immediately, you can hold them at room temperature for a few minutes. For longer storage, wrap them airtight and freeze for up to a month. Reheat in a 350ºF oven for 10 to 15 minutes. They will still taste good, but nothing quite compares to the magic of a freshly baked popover.
• PRO-Tip: Prevent Internal Moisture Buildup: If you’re not planning to eat your popovers immediately, pierce each one with a small knife as soon as they come out of the oven. This simple step allows steam to escape, preventing moisture from building up inside and helping to maintain their crisp exterior as they cool.

Frequently Asked Questions About Popovers

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The Recipe:

Perfect Popovers

Prep Time
10 minutes

Cook Time
45 minutes

Total Time
55 minutes

Yield
10 servings

This classic recipe for perfect popovers is adapted from “Baking with Julia” by Dorie Greenspan, featuring the reliable method by Marion Cunningham.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole or 2% milk, at room temperature or slightly warm (around 125°F)
• ½ teaspoon salt
• 3 large eggs, at room temperature
• 2 tablespoons unsalted butter, melted

Instructions

1. Prepare Oven & Pan: Position an oven rack on the lowest rung of your oven. Preheat the oven to 425ºF (220ºC). If using a metal popover pan, you can place it in the oven during preheating for a better rise.
2. Prepare Bakeware: Butter or spray nine ¾-cup glass custard cups or ten ½-cup muffin cups thoroughly. If using custard cups, arrange them on a jelly-roll pan, ensuring there is space between each cup. If using muffin pans, you’ll likely need two 12-hole muffin tins. To ensure ample air circulation and allow the popovers to puff, fill alternate cups, leaving empty spaces around each popover. If preheating your metal pan, butter it immediately upon removal from the hot oven.
3. Make the Batter: Pour all the measured ingredients (flour, milk, salt, eggs, melted butter) into the container of a blender. Whirl on high speed until the batter is completely smooth and no lumps remain. Alternatively, this can be done in a food processor or with a hand-held mixer in a bowl. For an exceptionally smooth batter, you can strain it through a fine-mesh sieve. Let the batter rest for 10-15 minutes while the oven finishes preheating.
4. Fill the Cups: For custard cups, pour approximately ⅓ cup of batter into each cup, distributing any remaining batter evenly. For muffin cups, use about ¼ cup of batter for each cup, filling alternate cups in each tin to provide sufficient puffing space.
5. Bake Popovers: Carefully transfer the filled pan(s) to the preheated oven. Bake for 25 minutes at 425ºF (220ºC). Do not open the oven door during this time. The popovers should be significantly puffed, nicely browned, and crisp on the exterior.
6. Finish Baking: After 25 minutes, reduce the oven temperature to 350ºF (175ºC) and continue baking for another 15 to 20 minutes. This lower temperature helps to dry out the interior of the popovers, which, by nature, will always be slightly moist or custardy in the center. Again, do not open the oven door during this phase.
7. Serve Immediately: Once baked, remove the popovers from the oven. If not serving immediately, gently pierce each popover with a knife to release steam, which helps prevent them from becoming soggy as they cool. Serve these delightful treats warm and enjoy their spectacular texture!

Notes

If you desire a savory twist, replace the melted butter used to grease the pan with beef fat (drippings) from your roast. These puffed quick breads will then become traditional Yorkshire puddings, a perfect accompaniment to a prime rib or any roast beef dinner.

Nutrition Information:

Yield:

10

Serving Size:

1 popover

Amount Per Serving:
Calories: 100Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 139mgCarbohydrates: 11gFiber: 0gSugar: 1gProtein: 4g

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In conclusion, popovers are a delightful, versatile bread that brings a touch of elegance and excitement to any meal. By following Marion Cunningham’s time-tested recipe and incorporating these expert tips, you’re now equipped to create light, airy, and perfectly puffed popovers every single time. So gather your ingredients, preheat your oven, and prepare to impress your family and friends with these golden, eggy masterpieces. Happy baking!