© Katherine Stetson

Important note:  Never open the oven door while popovers are baking or they will deflate or never inflate.

For eight popovers:

  • 6 large eggs
  • 2 cups milk
  • 2 cups unbleached flour
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon sea salt
  • additional melted butter for coating popover cups or pan

Preheat oven to 375 degrees.  Liberally paint insides of eight custard cups or a non-stick popover pan with melted butter.  Set aside.

Beat eggs until frothy.  Mix in milk and butter.  Add flour and salt and blend until combined.  Pour batter into prepared cups or pan, about 5/8’s full.  Place in oven and bake for 50 minutes.  Remove from oven and slide a small sharp knife into the crown of each popover to let steam escape.  Return to oven for an additional ten minutes.

Copyright © Katherine Stetson, all rights reserved.