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Pillowy Popovers
A batch of popovers makes an excellent holiday side dish or alternative to pancakes at brunch. Get a classic popover recipe here.
👥 6 Servings⏱️ Prep & Cook: 45 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
Place oven rack in center of oven; preheat oven to 450°. Sift 1 cup (125 g) sifted all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into a medium bowl; set aside. Whisk 2 large eggs with 1 cup whole milk until combined and no streaks remain. Add egg mixture to dry ingredients, stirring, and stir until batter is smooth.
(125 g) sifted all-purpose flour1 cuplarge eggs2whole milk1 cup
2
Place empty 6-cup popover pan or six ⅔-cup (5 oz.) custard cups in hot oven for ⏱️ 5 minutes or until hot. Brush wells with melted butter, and fill them half full with popover batter. Bake popovers for ⏱️ 20 minutes, reduce the heat to 375°, and continue baking ⏱️ 20 minutes more, or until popovers are golden brown and crisp. Do Ahead: Popover batter can be made ⏱️ 1 hour ahead; store covered at room temperature. Editor’s note: This popover recipe was first printed in the July 1957 issue of ‘Gourmet’ as part of a menu for an aprés summer-theatre dinner and ran again in the January 1991 anniversary issue. Head this way for more of our best holiday bread recipes →
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