Popovers Recipe - The Recipe Critic (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise. Best to use all warm ingredients in the 40-50 degrees celsius (100-120 fahrenheit) range.

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

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!

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.

The oven and pan needs to be VERY hot. Be sure to preheat the popover pan when you preheat the oven. You'll need to spray the pan very generously as well. The batter should sizzle when you pour it into the pan.

If your popover batter is excessively lumpy, you may want to strain it, pressing the batter through a sieve to remove lumps. However, if your batter is slightly lumpy, this is normal—much like making pancake batter.

Is it necessary to poke the popover when it comes out of the oven? ›

Let the steam escape once they're done baking.

Popovers lose their crispiness if they linger in the pan, so turn them out on a wire rack immediately and make a small slit in the side of each with a paring knife to let the steam out.

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

Popovers are best served immediately. They will, unfortunately, begin to collapse after a few minutes outside of the oven. One way to help prevent this is to puncture the top and/or side of the popover with the tip of a small, sharp knife to help release some of the steam trapped inside.

Similar to pancakes, it's fine to see some lumps in the popover batter before pouring them into the baking pan. If you over-mix, then your popovers won't rise properly, or will fall. Generously butter your popover pan in an upward direction. This directs the batter to rise up while it cooks.

Lightly grease the popover cups, then dust with flour, sugar or grated Parmesan cheese. The batter will cling to the sides and produce better results. Loosen popovers from baking cups by running a knife around the edge, then remove immediately.