4 LARGE eggs
1 1/2 cups WHOLE milk
3/4-1 teaspoon salt (I like a Himalayan sea salt)
A PINCH of FRESH ground black pepper
1 1/2 cups all purpose flour
3 tablespoons melted butter

  • Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
  • Preheat the oven to 450°.
  • Move one oven rack to a lowest position so tops don’t touch the shelf above as they grow.  Move the other oven rack up to the top and place a baking sheet on it to shield your popovers from the direct heating elements and prevent them from getting too dark.
  • Grease the popover pan thoroughly inside each cup as well as around the top edges.
  • With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
  • Add the flour and whisk until the mixture is frothy and all large lumps are gone.
  • Quickly stir in the melted butter.
  • Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  • Bake the popovers for 20 minutes.
  • Reduce the heat to 350°. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
  • Serve immediately and enjoy them warm!


  • DO NOT OPEN THE OVEN until the end!

This recipe is adapted from the King Arthur recipe for Popovers.

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