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from "Anatomy of a Dish" by Diane Forley and Catherine Young

Successful popovers (and Yorkshire pudding) require forethought, heat, and fat. The batter must be poured into molds filled with fat. I use olive oil (blended rather than extra virgin olive oil because it is milder), but you can substitute any fat with a high burning point (poultry drippings work nicely). If you want to use butter, which has a low burning point, it must be clarified first. (Melt 1 pound butter over low heat, skimming the foam as it rises to the top. Continue skimming until the remaining butter is clear dark yellow. Clarified butter can be used immediately or refrigerated for later use.)

I bake popovers in cast-iron muffin tins. Popovers made in pans designed for the purpose are too large. Cast iron holds heat better than aluminum, and a hot pan ensures nicely puffed popovers. Cast iron also promotes even browning.

Serve for brunch with scrambled eggs and smoked salmon. Popovers also work well as a side dish for roasted meats.

Makes 10

 Anatomy of a Dish

1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 eggs, lightly beaten
2 tablespoons butter, melted and cooled
2 tablespoons chopped chives
6 tablespoons olive oil

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Making the batter
Combine the flour and salt in a small bowl.
In a medium bowl, whisk the milk with the eggs, butter, and chives. Gradually add the flour mixture, whisking just until the batter is smooth (overmixing will make the popovers tough). Allow the batter to rest at room temperature for about an hour.

Preheat the oven to 425°F. Place a muffin tin (cast iron if you have one) in the oven to preheat for at least 30 minutes.
Pour about 2 teaspoons oil into each mold, then return the pan to the oven for 5 minutes. .
Place the pan on a baking sheet (in case of drips) and pour the batter into the molds, filling each one about two-thirds full. Bake the popovers until they are puffed and brown, about 30 minutes. Serve warm.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Ronnybrook All Natural Creamline Milk, Plastic Bottle - $1.99/ea
  Chives - $1.99/ea
 approx. 2oz
You May Already Have
  Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.09/ea
  La Baleine Fine Sea Salt - $4.69/ea
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
Estimated Total:  
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