Popover Recipes

Popover Recipe

Like a volcanic eruption,

POPOVERS from Irma Rombauer, The Joy of Cooking

(makes 8-10 popovers)

Spread popover pans with oil and heat them for 10 minutes in a hot oven of 450 F degrees.


1 cup bread flour


1/4 teaspoon salt

Beat in a separate bowl until frothy:

2 eggs


7/8 cup milk

1 tablespoon melted butter

Stir the liquid slowly into the sifted ingredients. Beat the ingredients until they are well blended, but no longer, then pour the batter into the oiled and heated pans, filling them only 1/3 full. Bake the popovers in a hot oven 450 F degrees for 20 minutes, then reduce the heat and dry them in a moderate oven 350 F degrees for 15 to 20 minutes. Remove them at once from the pans. (At this point she suggests "puncturing them to let the steam escape." But you risk losing your pop.)

Heavy oven-proof glass custard cups may be substituted for iron pans. Butter them well but do not heat them. Bake them on a cookie sheet.

From The Joy of Cooking, Irma S. Rombauer, published in1931, The Bobbs-Merrill Company


POPOVERS from Marion Cunningham, The Fannie Farmer Baking Book

(makes about 10 popovers)


2 eggs

1 cup milk

1 tablespoon melted butter

1 cup flour

1/4 teaspoon salt

Butter muffin pans, custard cups, or cast-iron gem pans.

Mix the egss, milk, butter, flour and salt just until thoroughly blended, without overbeating – a 1-quart glass measure with a spout is good for mixing, because you can pour the batter right into the pans. Half fill the prepared pans, and set them in a cold oven. Turn the heat to 450 F degrees and bake for 15 minutes, then reduce the heat to 350 F degrees and bake about 15 minutes longer, until they are puffed and golden brown on top. Remove from the pans and serve piping hot.

From The Fannie Farmer Baking Book, Marion Cunningham, published by Alfred A. Knopf