Grandma's Popovers Recipe

4 4 6
Grandma's Popovers Recipe
Grandma's Popovers Recipe photo by Taste of Home
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Grandma's Popovers Recipe

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4 4 6
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

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

Directions

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.
Originally published as Grandma's Popovers in Taste of Home August/September 1999, p31

Nutritional Facts

1 popover: 132 calories, 3g fat (1g saturated fat), 109mg cholesterol, 105mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 cup 2% milk
  1. 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.
  2. 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).
  3. 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.
Originally published as Grandma's Popovers in Taste of Home August/September 1999, p31

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Reviews forGrandma's Popovers

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Kris Countryman User ID: 1858674 88107
Reviewed May. 2, 2014

"Nice recipe. The egg is very noticable in the finished popover."

MY REVIEW
CML11 User ID: 7417762 26591
Reviewed Jan. 14, 2014

"Very easy to make."

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prod-vsa1 User ID: 7482172 70773
Reviewed Nov. 13, 2013

"Very nice one"

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venky User ID: 6759401 71840
Reviewed Nov. 13, 2013

"Good one"

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