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Popovers

To get the full dramatic effect of popovers, serve them as soon as you take them from the oven. The big “puffs” will start to deflate almost immediately. You can prepare the popover batter (step 2) up to 24 hours before baking them. Store the batter in a covered container in the refrigerator. If you use the batter directly from the refrigerator, the baking time may be increased by 2 or 3 minutes.

Source: The CIA’s New Book of Soups cookbook.

CIA's Popovers recipe

Ingredients

Makes 6 large popovers

  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • Melted butter or oil, as needed

Directions

  1. Preheat the oven to 450°F. Position a rack in the lower third of the oven. Preheat a popover pan or custard cups on a baking sheet while the oven preheats.
  2. Mix together the flour and salt in a bowl. Whisk together the eggs and milk separately. Stir the milk mixture into the dry ingredients, stirring until just mixed and smooth, but do not beat the batter.
  3. Take the popover pan or cups out of the oven (still on the baking sheet) and brush them with butter or oil. Immediately pour or ladle the batter into the cups, filling them about half full. Bake for 20 minutes, and then turn the heat down to 375°F. Bake until the popovers are a deep golden brown on the top and sides, an additional 20 minutes.
  4. Shut off the oven; leave the popovers in the oven until the sides are firm and crusty, about 10 minutes. If they are taken out of the oven too soon, the popovers collapse and lose their magnificent puffs. Serve immediately.

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