If you use a popover pan, this recipe will make 5-6 popovers depending on the size.  If you are using a muffin pan, it will make more.


2 ½ Tbsp. butter, melted
1 cup flour
1/2 tsp. salt
2 eggs, room temperature
1 cup milk, room temperature


  • Use a pastry brush to butter the cups of a popover pan or cupcake pan with melted butter.
  • Whisk the remaining butter with the eggs and milk.
  • Add the flour and salt.  Whisk until combined and smooth.  (After initially whisking the ingredients, I used an immersion blender to create a smooth batter without over mixing.  You could also use a blender to initially blend the eggs and milk.  Then add the flour and salt and blend until smooth.)
  • Preheat the oven to 425 degrees F.
  • Let the batter rest while the oven heats.
  • Heat the buttered pan in the oven for 2 minutes.
  • Pour the batter into the cups of the baking pan.  Fill each cup about 1/2 to 2/3 full.
  • Bake the popovers for 30 minutes.  Do not open the oven or they will fall.
  • Serve the popovers warm or at room temperature.

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