Buttery Popovers

"Every failure is another opportunity to learn,"  I kept telling myself over and over as I found myself struggling with creating these warm, steamy pockets of crunchy buttery goodness.  This incredibly simple recipe was nearly my undoing until I finally appreciated how important the temperature component is to success.  

-Temperature of ingredients: the eggs should be room temperature and milk needs to be warm before the eggs & butter are added.

-Preheating the muffin/popover tin before adding the mixture is key. 

The combination of these two eureka-moments took me from yucky goopy tins of disappointment to popovers the size of my niece's head.

Enjoy our latest recipe in our Countdown to Carbs!


Recipe: Popovers 

Active Prep Time: 10 minutes | Cook time: 38 Minutes (5 mins pre-heating pan and 33 mins cooking popovers) | Yield: 6 giant popovers


  • 1 cup milk (warm)
  • 1 cup flour
  • 2 eggs (room temperature)
  • 2 tbsp butter (melted)
  • 1tsp salt

How Do:

Preheat oven to 400 degrees and then add greased popover pan/muffin tin to heat for 5 minutes. 

Whisk milk, eggs and butter until smooth and then add flour & salt.  We use a stick blender for this. 

Pull hot popover pan out of oven and evenly distribute the mixture into each of the popover cups (should fill about 2/3 of the way).

Put popover tin back into oven immediately back into oven for 33 minutes.  

Hardest part: restrain yourself from opening the oven to peek on progress.  (We might have made this mistake resulting in much smaller popovers).

Pull from oven and serve immediately!!  

Thanks for visiting!