Basic Popovers

Preparation info
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By Michael Ruhlman

Published 2011

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Popovers are wonderful for Sunday morning breakfast with jam or apple butter or honey. They’re most dramatic when baked in a popover pan, but you can make them in ½-cup/120-millimeter ramekins if you wish.


  • 1 cup/240 milliliters milk
  • 2 large eggs
  • Scant 1


In a bowl, combine the milk, eggs, flour, and ½ teaspoon salt. Mix with a whisk or hand blender until uniformly combined. Let the batter rest for 1 hour at room temperature (or refrigerate overnight, removing it at least 30 minutes before baking).

Place a popover pan in the oven and