culinary review

Big Popovers in a Cast Aluminium Pan

Last Modified: 12/30/11
First Published: 12/28/11
Views: 568
Views: 568

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General Info
Servings: 6
Total Cost: $1.23
Cost Per Serving: $0.21
Total Calories: 1,279
Calories/Serving: 213
Butter, Unsalted (melted) 5 Tablespoons 70.00 Grams $0.31 500
Eggs, Chicken (2 eggs) * 100.00 Grams $0.33 156
Milk, Whole 1 Cup 240.00 Grams $0.24 150
Sugar, White Granulated 1 Teaspoon 4.17 Grams $0.01 16
Salt, Kosher 1 1/2 Teaspoon 7.20 Grams $0.02 0
Flour, White Unbleached All Purpose 1 Cup 4.25 Ounces $0.14 455
Thyme, Dried 1/2 Teaspoon 0.70 Gram $0.18 2

Popovers are a fluffy pastry made without the use of any leaveners like yeast or baking powder. To create this affect you really have to make sure you do not open your oven to check the baking progress since the hot air expanding inside the popovers are what make them rise. If you ever see deflated popovers it is usually because the temperature inside the oven dropped before the popovers set.

Every year we make popovers with split-pea soup, using the leftover ham from Christmas. And we always forget to make a double batch because there are never eoungh popovers around.



  • Pre heat oven to 425 degrees F
  • add a little melted butter to each well of the popover pan and place it in the oven while you make the batter
  • beat the eggs with the milk, 1 tablespoon of the melted butter and the sugar and salt.
  • mix the flour a little at a time until smooth
  • remove the pan from the oven and fill each cup halfway 
  • bake for 15 - 20 minutes (depending on your oven) then reduce heat to 350 degrees F and continue for another 15 minutes. 
  • remove when puffed and browned. 
  • wait until the full 30 minutes to check the popovers. 
  • remove and serve right away.