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Grandma's Popovers

 Grandma's Popovers
Still warm from the oven, popovers are always a fun accompaniment to a homey meal. I was raised on these - my grandmother often made them for our Sunday dinners. The recipe could not be simpler. -Debbie Terenzini, Lusby, Maryland
6 ServingsPrep: 10 min. Bake: 30 min.


  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 cup 2% milk


  • In a large bowl, combine flour and salt. Beat eggs and milk; whisk
  • into dry ingredients just until combined. Cover and let stand at
  • room temperature for 45 minutes. Grease cups of a popover pan well
  • with butter or oil; fill cups of two-thirds full with batter.
  • Bake at 450° for 15 minutes. Reduce heat to 350° (do not open
  • oven door). Bake 15 minutes longer or until deep golden brown (do
  • not underbake).
  • Run a table knife or small metal spatula round edges of cups to
  • loosen if necessary. Immediately remove popovers from pan; prick
  • with a small sharp knife to allow steam to escape. Serve
  • immediately. Yield: 6 popovers.
Editor's Note: You may use greased muffin tins instead of a popover pan. Fill every other cup two-thirds full with batter to avoid crowding the popovers; fill remaining cups with water. Bake at 450° for 15 minutes and 350° for 10 minutes. Yield: 9 popovers.
Nutritional Facts: 1 popover equals 132 calories,

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Grandma's Popovers (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 109 mg cholesterol, 105 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein.