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Popover recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Cooking tips for popovers

The first time I had popovers was over a decade ago in a small restaurant in Maine. Since then, I have been hooked. Light and airy, these baked "rolls" can be eaten with breakfast, lunch, dinner and even dessert. The delicate hollow center is the perfect forum for flavored butters, homemade jams, eggs, meats, ice cream, and other ingredients you see fit. Bake up a batch of popovers and you, too, will be addicted.

Popover in Baking Tin

Popover recipes

Classic Popovers

Makes 10 to 14 popoversIngredients:
10 tablespoons melted unsalted butter, cooled
2 cups all-purpose flour
1 teaspoon salt
6 eggs, room temperature
2 cups milk, room temperatureDirections:
1. Preheat oven to 375 degrees F. and coat each popover or muffin cup with a total of 1 tablespoon of melted butter.2. Combine flour and salt in a small bowl. In a large bowl, beat eggs until light and airy, then beat in milk and the rest of the butter.3. Gradually whisk flour mixture into wet mixture and combine until smooth — do not over beat. Pour batter into prepared tins, filling halfway. Bake for 50 minutes, and do not open oven door while baking.

Cheesy Popovers

Makes 10 to 14 popoversIngredients:
1 tablespoon melted butter
4 cups all-purpose flour
1-1/2 tablespoons salt
8 eggs, room temperature
4 cups milk, room temperature
2 cups grated Swiss, cheddar, or Parmesan cheeseDirections:
1. Preheat oven to 350 degrees F. and coat each popover or muffin cup with melted butter.2. Combine flour and salt in a small bowl. In a large bowl, beat eggs until light and airy, then beat in milk. Gradually beat flour mixture into wet mixture until fully combined and smooth — do not over beat.3. Pour batter into muffin tins, filling halfway. Sprinkle cheese over batter and bake for 50 minutes.

Cinnamon Citrus Popovers

Makes 10 to 14 popoversIngredients:
3 tablespoons melted butter, cooled
4 eggs, room temperature
1-1/2 cups milk, room temperature
1-1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 tablespoon grated orange zestDirections:
1. Preheat oven to 375 degrees F. and grease a popover pan or muffin-tin with 1 tablespoon of melted butter.2. In a large bowl, beat eggs until frothy then whisk in milk. Beat melted butter into egg mixture. Combine flour, salt and cinnamon in a small bowl.3. Gradually beat flour mixture into wet mixture until smooth. Mix in orange zest, taking care not to over beat. Pour batter into prepared muffin tins and bake 50 minutes.

Even more delicious popover and roll recipes


Rachael Ray's Nontraditional Asparagus Popover 
Sugar Brioche Rolls
Holiday rolls and pinwheels

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