- 3 large eggs
- 1 1/2 cup milk
- 1 1/2 cup all-purpose flour
- 1/2 tsp. Kosher salt
* If you want the popovers more puffy, you can add 1/2 teaspoon of baking powder for this recipe, but I prefer to stick with the original recipe.
* You can add a tiny bit of cheese, bacon bits or onions to get extra aromas and flavours.
* I add a bit of cheese on top so my popovers have holes in the middle as you can see in the picture, but if you don’t add anything on top of each popover before baking, they all will come out perfectly.
Whisk 3 eggs in a mixing bowl. Then add milk, flour and Kosher salt in and continue to whisk until all ingredients blend well together.
Apply thin layer of unsalted butter or spray the muffin tray with nonstick spray (I don’t have popover pans so I use a muffin tray)
Fill the batter only half way or 2/3 of each muffin cup , leave some space so the popovers will have plenty of room to expand.
Put the muffin tray in an oven, DO NOT PRE-HEAT the oven before putting the muffin tray in.
Bake at 450 F for 25 minutes and DO NOT OPEN the oven during baking time to make sure all popovers rise at maximum level.
Carefully take the muffin tray out and remove Popovers to the cooling racks. Enjoy those Popovers with pâté, mayo, butter or jam.
A classic popovers is a delightful combination of eggs, milk, flour, salt, and just a touch of butter. They are so good, but they are even better when coming out of the oven fresh, hot, and golden brown. When your popovers are puffy and crispy on the outside, yet airy on the inside then you know that you have succeed in making them. Popovers are perfect addition to breakfast, lunch, dinner, or even between snacks because it is so light. Now, go ahead and make some extra Popovers to treat families and friends, they will fall in love and thank you for that.
Happy cooking! Happy blogging!