Martha Stewart's Popovers
Popovers are magical. Just 4 ingredients - eggs, milk, flour, and salt - transform from a liquidy batter to a hollow roll, ballooning in size. Adapted from a recipe from Martha Stewart.
Servings: 12 popovers
Calories: 91kcal
Equipment
- wire whisk
- popover pan (muffin pan will work too)
Ingredients
- 3 eggs
- 1 ½ cup milk (360 grams)
- 1 ½ cup flour (185 grams)
- ¾ teaspoon table salt
Instructions
- For best results, pull out your eggs and milk to come to room temperature. (However, I never do.)
- Preheat the oven to 450F. Preheating usually takes longer than actually preparing the popovers.
- In a large bowl, whisk together eggs and milk until very frothy. This should happen in under a minute.
- Sprinkle in flour and salt. Whisk until just a few small lumps remain. Don't overmix, or gluten can develop and prevent your popovers from rising.
- Spray popover cups with spray oil, or grease them. Divide batter among the 12 popover cups, filling ¾ full.
- Bake at 450F for 20 minutes.
- After 20 minutes at high heat, reduce temperature to 350F and bake for another 20 minutes, for a total of 40 minutes. Don't peek at the popovers while they bake, or they may deflate.
- Remove popovers from oven and turn out immediately onto a cooling rack. Slit the sides with a sharp knife to let steam escape.
- Serve popovers immediately. Serve alongside a gravy or stew, or with butter or jam.
- Leftovers can be stored in a sealed container at room temperature for a few days. Popovers are best on the day they're made; however, you can reheat them in a 350F oven on an unlined baking sheet for 5-10 minutes, flipping them for the last few minutes. This will crisp them back up and make for pleasanter eating.
Notes
I cannot recommend any substitutions in this recipe.
Popovers rise best if eggs and milk are at room temperature. However, I never do this, and this recipe still turns out.
If you're missing butter in this recipe, try coating the popover cups with melted butter.
The rise in this recipe comes from the eggs and the steam generated from the milk. Whisk them well before adding the flour. However, overmixing the flour can develop gluten, which can make the popovers tough and prevent them from rising well.
Anything that would go well in a crepe would go well with a popover. My husband usually eats them with hazelnut spread.
Adapted from a Martha Stewart recipe.
Calorie count calculated in MyNetDiary using 2% milk, and is a calorie count only.
Originally posted in January 2011. Completely rewritten and replaced in April 2025.
Nutrition
Calories: 91kcal
