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If you’re like me, planning meals is much worse than the actual cooking. Trying to keep everyone happy while adding something new to the menu is always a challenge.

A few years ago I watched a cooking show, where they portrayed baking popovers to look like a magical feat for the home cook. From that day on, I made it my mission to perfect the popover.

Popovers fresh out of the oven


  • 1 cup of whole milk (or ¾ cup of 2% milk + ¼ cup of half & half)
  • 2 large eggs 
  • 2 tbsp butter (cold makes it much easier to work with)
  • 1 cup of all-purpose flour 
  • ½ tsp of salt


Take out milk and eggs (slightly beat them in the bowl) and let both get to room temperature (like really really room temperature, but not to where they will spoil)

Preheat the oven to 400°for 20 minutes

Use a 6-cup popover pan placed on top of a baking sheet. Cut up the butter into 6 pieces, put a piece into each cup in the popover pan

Beating the Batter

Using an electric whisk on low:

  • Whisk the eggs until they change in color, then whisk in the milk
  • Then whisk in the flour and salt

Some may wonder why I suggest an electric whisk. The answer is simple, its easier on our wrists, elbows, and shoulders, while also yielding the desired results.

Place the popover pan into the oven for about 4 minutes for the butter to melt in the pan

Just before the pan comes out of the oven, give the batter one more quick whisk

Distribute the batter among the prepared cups

Filling Popover Pan

Bake for 25 minutes and DO NOT OPEN the oven door during this time

Serve popovers immediately! 

Don’t be deflated if the popovers deflate when hitting the cool air as they come out of the oven

Popovers fresh out of the oven

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