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These popovers are airy on the inside and crispy on the outside. They are cooked until golden brown and topped with Nellie's Butter or preserves. | peteandgerrys.com
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Popovers

  • Meals
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5/5 - 42 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 12 popovers

Thanks to their airy and flaky texture and short ingredient list, popovers are the perfect vessel for a pat of butter and all your favorite toppings. Once the warm pockets of goodness are fresh out of the oven, the sky's the limit: think berry jam, orange marmalade, maple syrup, or fresh lemon curd.

By: Run Far Girl

Ingredients

  • 2 large (100g) Pete and Gerry’s Organic Eggs
  • 1 1/2 cups (340g) whole milk
  • 1 1/2 cups (195g) flour
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons (21g) butter, melted
  • 2 tablespoons butter, softened, to coat inside of popover tins

Nutritional Information

Serv. Size: 1 popover, Servings: 12

Amount Per Serving: Calories 120, Fat Cal. 50, Total Fat 5g (8% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 75mg (3% DV), Total Carb. 13g (4% DV), Fiber 0g (0% DV), Sugars 2g, Protein 4g, Vitamin A (4% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (4% DV), Vitamin D (6% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

STEP 1

Preheat oven to 450F.

STEP 2

Generously coat the inside of a popover tin with butter (a muffin tin can be used in a pinch; see notes). We recommend using a paper towel with a dab of butter on it to grease the tin - a great task for little hands!

STEP 3

Combine eggs and milk in a medium bowl and beat well with a whisk.

STEP 5

Add flour and salt to the wet mixture and whisk together until smooth and free of lumps. Stir in melted butter.

STEP 6

Ladle batter into tin, filling each cup about three-quarters full.

STEP 7

Bake 20 minutes at 450F, then reduce heat (without opening oven) to 375F and bake another 15 minutes until golden-brown.

STEP 8

Enjoy warm with jam, maple syrup or butter!

Farm Team Tips:

While you can use a muffin tin in a pinch, know that your popovers may not "pop." Most traditional popover tins have open spaces between each cup, designed to allow increased airflow between the popovers as they bake. Popover tins also have deeper, steeper-sided cups than muffin tins, which help encourage the popover batter to rise upwards rather than settling during baking.

Resist the urge to open the oven door while your popovers bake. Even cracking it for just a few seconds to check on them will let out enough heat that your popovers might struggle to "pop" completely.

How much did you enjoy this recipe?

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COMMENTS

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RESPONSES

LA

June 16, 2020

My second time baking these popovers, so easy a d Delicious. Thank you.

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1 Reply

[email protected]

June 17, 2020

Thank you for your feedback! We're so excited to hear how much you enjoyed these!

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TR

June 02, 2020

Tried these this afternoon- WOW! Yum!

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1 Reply

[email protected]

June 03, 2020

So glad you enjoyed this recipe as much as we do!

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Doris Parsons

May 28, 2020

I've read thru these comments. One seems like a troll and others have who may have never baked before seem to want to blame your recipe. They're perfect and delicious. Kudos for it and your patience with comments..I couldnt

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1 Reply

[email protected]

May 31, 2020

We are so pleased to hear you enjoyed this recipe, Doris! It's our goal to help others ace this recipe so they can enjoy them too, so we're happy to troubleshoot as long as needed. :)

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Mary Jo Murray

May 23, 2020

Won’t buy eggs in plastic so can’t try Pete and Gerry’s.

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1 Reply

[email protected]

May 26, 2020

Hi Mary Jo, we certainly understand your concerns about plastic. We too are very conscious about our environmental footprint which is actually why we chose to use our 100% post consumer recycled plastic packaging. If interested, we invite you to read more about why we chose these cartons on our website by following this link: https://www.peteandgerrys.com/blog/paper-or-plastic. Thank you for your feedback and concern for the environment.

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Terry

May 22, 2020

I am going to try this!

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1 Reply

[email protected]

May 22, 2020

Great! We hope you'll let us know how they turn out, Terry!

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Deborah

May 21, 2020

Looks great

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1 Reply

[email protected]

May 21, 2020

Thanks, Deborah! We hope you give our recipe for them a try!

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Frances Laser

May 20, 2020

I’m making these with soup tonight! Why not cheese with them?😀

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1 Reply

[email protected]

May 20, 2020

Yum! We like the way you think, Frances. Thanks for trying our recipe!

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Suzanne

May 19, 2020

Our family recipe ingredients are the same as yours...but re: the oven...ours started in a cold oven set @ 450 or (400?)...I can’t remember exactly...plus we lightly mixed the batter ...just to get the lumps down... they came out great all the time!

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1 Reply

[email protected]

May 20, 2020

Thanks for the tips, Suzanne! So neat to hear popovers were a family favorite.

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Kari

May 18, 2020

Ugh what a waste of time and eggs (and eggs are hard to come by these days!) I read all the comments and followed all instructions including whisking and hot oven. These are hockey pucks - no two ways about it! F- in my book but all your other recipes have been great so far.

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1 Reply

[email protected]

May 18, 2020

Hi Kari, we're so sorry to hear this recipe gave you such negative results. Please send an email to [email protected] and we would love to make it right by troubleshooting with you and sending along a coupon so you can replace the eggs lost by trying this recipe. Glad to hear you have been enjoying some of our other recipes though.

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Devona

May 16, 2020

These are fantastic! I used a combo of almond milk and half & half. It’s weird but it worked. I will be making these again!

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1 Reply

[email protected]

May 18, 2020

So happy to hear you enjoyed these, Devona! Glad the milk substitutions worked out too. Sometimes, especially right now, we just have to use what we have and hope for the best.

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Erica

May 15, 2020

Can you add something to the batter before baking (like cheese)?

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1 Reply

[email protected]

May 18, 2020

Hi Erica, we haven't tried any add-ins using this recipe but certainly won't stop you from testing it out. Perhaps add a little bit of cheese to one or start by just topping one with cheese to see how it comes out. Can't wait to hear what other spins off this recipe you come up with!

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Alyson

May 15, 2020

Something Is missing from this recipe. My popovers did not rise and became very hard before the 15 minutes @ 375 degree was even over. Am I doing something wrong?

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2 Replies

Suzanne

May 19, 2020

Possibly over beating or old flour...

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[email protected]

May 16, 2020

Hi Alyson. Sorry this recipe gave you trouble. We wanted to confirm that all of the ingredients seem to be listed. Some of the keys to getting these to rise is not over mixing the batter (hand whisking is usually a safe method), and also ensuring that your oven is hot enough when you put these in the oven. Feel free to reach out to us via email at [email protected] if you continue to have trouble with this recipe and we'd love troubleshoot with you.

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Justine

May 14, 2020

How does the batter rise without baking powder???

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1 Reply

[email protected]

May 15, 2020

Hi Justine! We love popovers because they're something that allows our eggs to shine as a key leavening agent, along with steam. A nice hot oven is key to getting steam to quickly escape from the batter, leading to that high pop we love. Hope this helps!

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Joe 8a

May 14, 2020

Did you omit the leavening agent? What makes it rise ? Hmm 🤔 there is something missing in this recipe for them to look like that .

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1 Reply

[email protected]

May 15, 2020

Hi Joe. No additional leavening agent necessary--a well mixed batter and a hot oven should do the trick. A hot enough oven is the key to getting these to pop. Please shoot us an email at [email protected] with any further questions and we'd be happy to help you get this recipe just right.

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Maria

May 13, 2020

Is it self rising flour ?

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4 Replies

Priscilla

May 16, 2020

Same problem.. I used almond milk and thought that was the problem but I guess not. Too bad, so disappointed.

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1 Reply

[email protected]

May 18, 2020

Hi Priscilla, we're so sorry to hear you had the same problem getting your popovers to rise. Some further tips we have for getting these to rise is ensuring your oven is getting hot enough, making sure your tins are full enough, and resisting the urge to open the oven to check on these while they're in there. We hope these help make your next batch just the airy treat you're looking for.

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Cb

May 15, 2020

The eggs will make them rise

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Sarena Goldstein

May 14, 2020

Same question!

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[email protected]

May 13, 2020

Hi Maria! This recipe just calls for an all-purpose flour. We hope you enjoy!

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1 Reply

Cari Z

May 16, 2020

The directions are definitely missing somethings. How long to whip eggs maybe? I’ve made these twice thinking the first time was an error on my part, but these don’t rise. That are hard and flat. Waste of time and ingredients.

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1 Reply

[email protected]

May 18, 2020

Hi Cari, thanks for giving these another try and so sorry to hear the recipe still isn't working for you. Some of the most common reasons for these not popping into a nice airy popover are not filling the tin to the proper level and not having a hot enough oven. It's also important to resist the urge to open the oven to check on these while they are baking. Opening the oven will release some heat and possible prevent these from properly rising.

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Shureen Metcalf

May 08, 2020

This recipe looks so much easier than others. I am definitely going to try it this weekend. This stay at home order us giving me a great reason to take up baking again.

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1 Reply

[email protected]

May 08, 2020

So glad to hear! We can't wait to hear how these come out, Shureen. Bon appetit!

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Maggie

May 08, 2020

What do you do for GF?

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1 Reply

[email protected]

May 08, 2020

Hi Maggie! We haven't tried converting this recipe to GF yet, although you could probably substitute your favorite GF flour for the flour in this recipe. If you do so, be sure to calculate the proper flour conversion, as not all flours are created equal. You should be able to find a flour conversion chart online pretty easily. We hope this helps!

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Brenda

November 27, 2019

Pop overs or hockey pucks. This recipe did not work for me. They turned out like hockey pucks. Hard and small. It looked so simple to make but definitely not worth wasting ingredients.

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1 Reply

[email protected]

November 28, 2019

We're so sorry to hear about your trouble with this recipe, Brenda! Although these little guys are simple to mix up, they can be a little tricky to get baked up properly. Making sure you have a lot of batter in each cup, a well-mixed batter, and a really hot oven throughout the bake are a few tips we'd recommend if you give popovers a try again (a popover pan will also yield better results although we understand most people don't have one on hand, in which case a muffin pan should work just fine). Feel free to send us an email if you have any additional questions or if there is anything else we can do for you, and we hope this is only a small blip on your successful baking journey!

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ali

July 01, 2018

this recipes seems odd. are you boiling the eggs before adding them to popover batter????

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1 Reply

[email protected]

July 03, 2018

Hi Ali, our apologies for any confusion! The eggs are not cooked before being added to the popover batter - they should be whisked (raw) in a large mixing bowl, then the milk and dry ingredients should be added. We hope this helps clarify the recipe!

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