If you've never had a Popover you are in for a treat.  These light crispy accompaniments to a hearty meal are also referred to as Yorkshire Pudding when the fatty juices from a standing rib roast replace the butter in the recipe.  They are particularly good with stew or a big salad.


This recipe yields 6 popovers when made in a traditional popover pan (available at many "cooks" shops and even many Walmarts), or 12 smaller popovers when made in a "muffin pan".

Popover pan

You will need

3 large eggs                                    1/2 teaspoon salt
11/2 cups (12 oz) whole milk           1/4 cup melted butter
11/2 cups all purpose flour (61/4 oz)

Note: Too much flour will yield very thick and heavy popovers (they'll still taste good).  I strongly suggest weighing the flour rather than just measuring it.  A cup of flour is nominally 4 - 4.25 oz. If you don't have a scale fluff the flour before scooping (do not pack the cup) and scrape of level with top of the cup.  I started having problems with my popovers being too "thick" and when I weighed the "11/2 cups" of flour I was using it turned out to be close to 8 oz.  Inexpensive food scales are available on Amazon.  

Preheat oven to 450.

Place all ingredients in a blender in the order given.  Blend for 30 seconds, stopping midway to scrape down the sides. (You can also mix in a bowl by hand or a mixer if a blender isn't handy.)  Batter should not be thick.  If you live in a "dry" area you might need to add a little more milk.  Allow the batter to sit for 10 - 15 minutes.

Using solid shortening or a non-stick vegetable oil spray thoroughly grease the muffin cups or popover pan cups.  Grease the edges of the cups too.  Gently stir the mix and then fill the cups about 2/3s to 3/4 full. Note if the cups are too full the popovers will tend to be denser and not as airy--but they are still delicious.


Bake for 20 minutes at 450 and then reduce the temperature to 350 for another 10 minutes.  Remove from oven, pierce the tops with a knife (allows the steam to escape), and allow to cool in the pan for 5 minutes and then turn out onto a wire rack.  Serve warm, with butter or gravy.  Bet you just can't eat one!  A tip I recently received is to preheat the popover pan in the over before filling.  It is claimed that this increases the "rise" of the popovers.

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Updated 2018-02-01