How to make the best Popovers from scratch that are light and airy on the inside and golden and crispy on the outside. An easy recipe that requires only 15 minutes of hands-on time! Using a popover pan makes them extra-stunning.
- 3 large eggs
- 1 3/4 cups whole milk (or sub 3/4 cups half & half and 1 cup water)
- 1 1/4 cup flour, spooned and leveled
- 3/4 teaspoon salt
- 1 tablespoon melted butter
- 1/4 cup grated parmesan, more for sprinkling
- 2 tablespoons fresh thyme (divided)
- 2 tablespoons butter (melted, or 6 little slices)
Preheat oven to 450F (or 425F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).
Place batter in a warm spot (like on the stove) so it comes to room temp. ( You could also place the blender in a bowl of warm water) while the oven gets hot.
When ready to bake, pull out the hot popover pan, and place a teaspoon of butter into each tin (either melted or cold). Moving quickly, stir the batter once more, then pour batter into each tin, dividing equally. Sprinkle the with the remaining tablespoon of fresh thyme and extra parmesan if you like.
Bake at 450F for 18 minutes. Turn heat down to 350F (or 325F with convection)and continue baking 10 minutes.
You want to bake for 25-30 minutes- so they don’t deflate. All ovens are different- I find this timing works perfectly in my gas oven, producing a deeply golden, crispy popover that holds its shape after cooling. It may take one practice try to get the timing perfect for your oven.
See note for electric oven.
***If you have an electric oven, when you place the popovers in the oven, lower heat to 425F, bake 20 minutes, lower heat to 350F for last 10 minutes.
If making batter ahead and refrigerating, make sure to bring to room temp before using and mix well.
You can bake these in no-stick muffin tins, but may spread wide rather than tall.
If using dried thyme, instead of fresh, sub 1 teaspoon mixed in the batter, and skip sprinkling over top.
- Serving Size: 1 popover
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