Most popover recipes are basically the same — if you compare the many recipes online, you’ll find they differ slightly in the number of eggs and quantities of milk and flour, but you’ll also see that the basic ratio of flour to milk to eggs is roughly the same.
This is essentially 1.5 times my mother’s recipe, with influence from both King Arthur Flour and America’s Test Kitchen, both of which emphasized using room temperature or slightly warmed ingredients. In sum, the keys to success here are:
- using a scale to measure — it’s the only way to measure accurately
- using room temperature eggs (see recipe for how to quickly bring your eggs to room temperature)
- room temperature milk (see recipe for how to quickly bring your milk to room temperature)
- hot oven
- bread or all-purpose flour: for especially loft popovers, bread flour is your gal! I have achieved great loft with all-purpose flour as well, but I did achieve the greatest heights when I used bread flour. That said: it’s not all about height. All-purpose flour might have been my favorite flavor- and texture-wise, though I didn’t do a side-by-side taste test, so I can’t say for sure. I suggest: use what you have, and take notes. You can’t go wrong with either. As most of you know, I am partial to King Arthur Flour.
A note on salt: If you are using Morton kosher salt or fine sea salt use 1/2 teaspoon.
The pan: I love this USA muffin pan. You can use a traditional 6-well popover pan, too, but I prefer the results when the batter is spread among 12 wells. My batter stuck in my popover pan, too, which made for mangled popovers upon removing them. I highly recommend simply using a metal muffin pan for best results here.
- softened butter, for greasing, plus more for serving
- 3 large eggs, room temperature (see recipe if you forget to take your eggs out ahead of time)
- 1 1/2 cups (375 grams) room-temperature milk — I’ve been using 2% (see recipe if you forget to leave your milk out ahead of time)
- 1 1/2 cups (192 grams) bread flour or all-purpose flour
- 1 teaspoon (3 grams) kosher salt, I use Diamond Crystal brand, see notes above
- 3 tablespoons (43 grams) melted butter — I use salted, but unsalted is fine
- Preheat the oven to 425ºF with a rack in the center. Grease a 12-cup muffin tin with the softened butter.
- If your eggs are not at room temperature, place them in a bowl and cover with hot tap water. Let stand for 10 minutes, then remove.
- Place your milk in the microwave for 1 minute. Remove. It should be roughly 75ºF, but slightly warmer is fine, too. I have also used milk that I’ve left at room temperature for several hours, and that has worked great, but I think you’ll find you’ll get even more loft if you warm the milk slightly. You can do this on the stovetop, too — just heat it until it is warm to the touch.
- Place the eggs, milk, flour, and salt in a blender and blend to combine, roughly 30 seconds. I use my Vitamix, and I blend at speed 5. You want a smooth batter here, and using a blender ensures your batter will be smooth.
- Add the melted butter and blend for another 15 to 20 seconds. (Alternatively, whisk by hand: whisk together the eggs, milk, and salt first; add the flour and whisk until combined and smooth; add the butter and whisk again until smooth.)
- Pour the batter into the prepared muffin tin, aiming to fill each well halfway with the batter. Once you’ve filled each well, divide any remaining batter as evenly as possible among the wells.
- Transfer to the oven immediately and bake for 20 minutes. Lower the heat to 350ºF and bake for 10 minutes more.
- Remove, transfer to a serving bowl, and eat immediately! Serve with softened butter on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Amerian
Keywords: bread flour, eggs, milk, salt, butter