Easy and Delicious Crusty Popovers

Easy and Delicious Crusty Popovers

9 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Rebecca Cartwright
Recipe by  Rebecca Cartwright

“I grew up with these buttery popovers served with homemade turkey noodle soup. Very easy to make and tasty. DO NOT open the oven until done!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 dozen popovers


  1. Preheat oven to 350 degrees F (175 degrees C). Put 12-cup muffin tin in oven to preheat as well.
  2. Beat eggs and milk together in a bowl with an electric hand mixer. Add flour and salt; continue beating into smooth batter.
  3. Put about 3/4 teaspoon butter into each muffin tin and carefully spread butter up sides of each cup. Quickly divide batter among prepared cups.
  4. Bake until popovers are risen well and browned, 30 to 35 minutes. Do not open the oven during baking.

Share It

Reviews (9)

Rate This Recipe


This Recipe Is awesome!!! My Popovers Flattened But I added Some Sugar and Cinnamon and now Their Awesome! Thank You! -ChefKayla



Nice puffy crispy popovers! I used half a cap full of oil in each muffin cup and it turned out awesome!!!!



I've never tried a better popover recipe. They rise up like little chef's hats. They are crunchy on the outside and smooth on the inside. Easy to make, too! This is now my standard recipe for popovers!

More Reviews

Similar Recipes



Quick and Easy Yorkshire Pudding

Quick and Easy Yorkshire Pudding



Seattle Dutch Babies

Seattle Dutch Babies

Cold Oven Popovers

Cold Oven Popovers

Quick and Easy Oatmeal Muffins

Quick and Easy Oatmeal Muffins


Amount Per Serving (12 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:



next recipe:

Seattle Dutch Babies