Popovers have a special place in my heart. These puffy, eggy muffins are something my dad would make for my sister and I many weekends growing up. Served piping hot before they caved in, the three of us would fill the weird little hole in the bottoms of them with raspberry jelly or butter, then devoured them. So simple, but SO good.
There’s a lot of debate surrounding these things – some say that when you’re ready to bake, you should put them in a cool oven. Others, preheated. Some people grease their trays and then coat with sugar or flour, some just spray with baking spray and move on. Baking times and ingredients lists differ a bit here and there, but I’ve found most to be pretty similar and always tasty. The trick is lowering your oven temperature (without peeking, as hard as it can be) partway through the baking process – this is what helps them fill with air to get their signature popped shape.
I prefer mine with melted butter or raspberry jam, just like I did as a kid. Jams, jellies, preserves, and so many other spreads go well with these guys. Add some cheddar to the batter for a more savory breakfast option. These easy lil things hit the spot no matter what.
- 3 eggs
- 1 1/2 cups flour, plus additional for coating pan (if you’d like)
- 1 1/2 cups milk
- 3/4 teaspoon salt
- Baking spray
- I always start with a preheated oven at 450ºF. Grease your muffin cups (you can use a 12-cup, larger 6-cup, or a designated popover pan – they’re all great) and, if you choose, lightly coat all around with flour.
- Break your eggs into a medium-sized bowl and lightly beat them. Sift in your flour, then add milk and salt. Mix it all together, being careful not to overbeat.
- Fill your cups about 2/3 of the way full. It’s not the end of the world if they’re a bit higher or lower – 2/3 is just a good rule of thumb 🙂
- Bake in your preheated oven for 17 minutes. Then, without opening the oven, lower the temperature to 350ºF and bake for 15-18 minutes more, until popped and perfectly golden. Serve immediately.