Popovers

Name: Popovers
Yield: yields 12 popovers
Ingredients: 4 eggs; 2 cups milk; 2 cups all-purpose flour; 1 teaspoon salt

December 14, 2011

These popovers are so good it’s hard to believe they are so simple to make. The secret is starting with a cold oven. And don’t peek for the full 30 minutes.

Recipe information

Yield
yields 12 popovers

Ingredients

4 eggs

2 cups milk

2 cups all-purpose flour

1 teaspoon salt

Preparation

Grease 12 large muffin-tin cups or 12 custard cups. If using custard cups, place them in a shallow pan. Break the eggs into a bowl; beat well with a fork or whisk. Add the milk, flour, and salt, and beat until just blended. Fill the muffin tins or custard cups three-quarters full with the batter. Place the pan on a rack in the center of the oven. Set the oven at 450 degrees and turn it on. Bake for 30 minutes without opening the oven door. Serve the popovers hot with plenty of butter, jam, syrup, or honey.

Paula Deen's Kitchen Classics

TagsRolls Bread Side Vegetarian Nut Free 5 Ingredients or Fewer Easy Baking Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.