The Best Popovers

Preparation info

  • Difficulty


  • 8 to 10


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Popovers, those crisp, gossamer, air-filled breads, are the American version of Yorkshire pudding. They are extraordinarily easy to make, as this recipe will testify.


  • 1 cup flour
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 teaspoon melted butter


  1. Do not preheat the oven.

  2. Sift the flour with the salt into a mixing bowl.

  3. Using another mixing bowl, combine the eggs, milk, and melted butter. Beat lightly and stir the mixture into the flour. Stir until well blended and smooth.

  4. Lightly oil the insides of 8 to 10 ovenproof glass custard cups. Fill the cups a little more than half full. Place the cups on a baking sheet and place in the oven. Immediately heat the oven. If an electric oven is used, heat it to 425 degrees; if a gas oven is used, heat it to 400 degrees. Bake the popovers in an electric oven for 1 hour; in a gas oven for 50 minutes.