Cold Oven Popovers

Cold Oven Popovers

75 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
CSANDST1
Recipe by  CSANDST1

“These popovers turn out every time and the best part is you do not need a popover pan! Add any seasoning you wish to these popovers.”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  1. Grease 12 muffin cups or line with paper muffin liners. Chill muffin cups in refrigerator while mixing batter.
  2. Break eggs into bowl and beat well. Add milk, flour and salt. Beat with a wire whisk or spoon, disregarding lumps. Pour batter into prepared muffin cups, filling each cup three quarters full.
  3. Place popovers in cold oven. Set oven to 450 degrees F (230 degrees C). Turn oven on and bake for 30 minutes, until golden and puffed. Serve immediately. If you must hold them, pierce, and keep warm in a 170 degree F (75 degrees C) oven.

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Reviews (75)

Rate This Recipe
DREGINEK
38

DREGINEK

I was nervous making these b/c there is a pricy restaurant we visit every blue moon that makes honey butter popovers...and its the only ones we like. I wanted to duplicate them but was worried if this recipe would be "the one." These turned out great! They were hollow, light and fluffy. I made some honey butter from this site, melted a few TBLS of it and brushed it over the hot popovers. Yeah!! I am very pleased with the result and would make these again! Be sure to grease the muffin pans well! Thanks Christine!

CSANDST1
30

CSANDST1

These turn out great every time!!! My husband and I love'em!!!

SUNSKI
25

SUNSKI

I've struggled to make just right popovers for years. I had finally given up, until I found this recipe. Turned out beautifully! I like to make the batter in the blender, making it very easy to pour into the muffin cups (but be careful not to overmix). And it's easily scalable to 4 or 8 popovers.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 132 cal
  • 7%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 18 g
  • 6%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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