Description

These Lofty Popovers, also known as Yorkshire Puddings, are light, airy, and perfectly golden pastries that rise beautifully in the oven. Made with a simple five-ingredient batter of eggs, milk, flour, salt, and butter, these popovers are delightful served warm with softened butter. Ideal as a side or a savory snack, the secret to their impressive rise lies in using room-temperature ingredients, a hot oven, and either bread or all-purpose flour for the batter.

Ingredients

Scale

Popovers Batter

Softened butter, for greasing the muffin tin, plus more for serving
3 large eggs, room temperature
1 1/2 cups (375 grams) room-temperature milk (2%, warmed slightly)
1 1/2 cups (192 grams) bread flour or all-purpose flour
1 teaspoon (3 grams) kosher salt (Diamond Crystal brand recommended)
3 tablespoons (43 grams) melted butter (salted or unsalted)

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Instructions

Preheat and Prepare: Preheat your oven to 425ºF with a rack positioned in the center. Generously grease a 12-cup muffin tin using softened butter to prevent sticking and promote even browning.
Bring Eggs to Room Temperature: If your eggs are cold, place them in a bowl covered with hot tap water and let them stand for 10 minutes to gently warm up. Remove eggs once ready.
Warm Milk: Warm your milk to about 75ºF by heating it in the microwave for 1 minute or gently on the stovetop until slightly warm to the touch; using room temperature or slightly warmed milk maximizes the popovers’ loft.
Blend Batter: Combine the eggs, warm milk, flour, and kosher salt in a blender and blend for approximately 30 seconds on medium speed until the batter is smooth. If using a whisk instead, beat eggs, milk, and salt first, then stir in the flour until smooth.
Add Melted Butter: Pour in the melted butter into the batter and blend for an additional 15 to 20 seconds until fully incorporated. Alternatively, whisk in the butter by hand until the batter is smooth and uniform.
Fill Muffin Tin: Immediately pour the batter into the greased muffin tin, filling each cup halfway. Distribute any remaining batter evenly among the cups to ensure uniform rising.
Bake Initial High Heat: Place the muffin tin in the oven and bake at 425ºF for 20 minutes to achieve maximum rise and a golden crust.
Lower Heat and Continue Baking: Reduce the oven temperature to 350ºF without opening the door and bake for another 10 minutes to finish cooking the interiors thoroughly while maintaining the crisp exterior.
Serve Warm: Remove the popovers from the oven, carefully transfer them to a serving bowl or plate, and enjoy immediately. Serve with softened butter for extra richness and flavor.

Notes

Using a kitchen scale to measure ingredients precisely is key to consistent results.
Room temperature eggs and milk yield popovers with superior rise and texture.
Warming the milk slightly encourages loftier popovers but is optional.
Both bread flour and all-purpose flour work well; bread flour may produce slightly taller popovers, but all-purpose flour has a lovely flavor and texture.
If using Morton kosher salt or fine sea salt, reduce salt amount to 1/2 teaspoon.
Use a standard metal 12-cup muffin tin rather than a popover-specific pan for easier removal and better shape retention.
Popovers are best eaten immediately for maximum crispness and fluffiness.

Nutrition

Serving Size: 1 popover
Calories: 150
Sugar: 2g
Sodium: 220mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg