I opened the old recipe box again and was so excited to find a popover recipe. I have always heard how difficult making popovers was, but my Great Grandmother’s recipe did not fit into that category. I believe I may have found The Best Popover Recipe. I have made these babies several times and not only are they incredibly easy, they turn out every single time.
So what is a popover? In case you are curious, a popover is a light hollow roll made from a thin egg batter. They remind me of German pancakes. They are crispy on the outside, but soft and dense in the inside. They have a buttery flavor and are best served hot from the oven. I like to spread a little jam on mine but the flavoring options are endless.
This recipe uses simple ingredients that are always in my kitchen. Eggs, milk, flour, salt and butter. The only thing that I didn’t have and had to borrow was a popover pan. They look like this.
We had to return the pan after having it for 3 weeks, and I am missing it already. These pans have deep, tapered cups set apart to promote proper air circulation and efficient baking. You can purchase one on amazon here. I bet they have these pans at places like Walmart too. I heard you can try making them in muffin tins and that it will work, just not as good, but I haven’t actually tried doing it that way myself.
Okay, enough chit chat, you ready to find out how to make the best popover recipe in your life?
1900’s Vintage Popovers Recipe
First you will want to place your popover pan on the oven rack on the lowest position. Pre-heat the oven to 450 degrees with popover pan in oven.
Next you will make the popover batter. Mix 2 eggs, 1 cup flour, 1 cup milk, dash of salt, and 1 tablespoon of melted butter. Beat with hand mixer or whisk, and mix until the batter is smooth and has little air bubbles on the surface.
Once oven is preheated, pull out popover pan and coat with cooking spray. Add the batter into the hot pan about 3/4 full. Put pan back in oven and bake for 20 minutes.
After 20 minutes, reduce heat to 350 degrees and bake an additional 15 minutes. Take pan out of oven, and take a second or two to swoon over the beauty of these popovers. They are so pretty!
Popovers lose that crunchy outer shell if they sit in the pan too long so stop staring at the beauty and make sure to dump them out onto a cooling rack right away. Then poke a hole in the bottom or side of each popover with a small knife to let the steam escape. Serve immediately. They are best right out of the oven. Like I said earlier, I like it best with jam. Mmmmm… so good!
This recipe only made 4 popovers…. super annoying since a popover pan has 6 cups. I fixed this problem by tripling the recipe and making 2 batches and it worked out perfectly. Tripling the batter made the perfect amount for 12 popovers. Problem solved.
I hope you try to make a batch of my Great Grandmother’s popovers, especially if you have never tried a popover before. I have added the recipe below. Happy baking!
Vintage popovers recipe from 1900's recipe box
1900’s Vintage Popovers have simple ingredients and easy to make!
Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1/4 tsp salt
- 1 tbsp melted butter
Instructions
- Pre-heat oven to 450 degrees with popover pan in oven.
- Beat eggs, add milk together. Add in melted butter.
- Sift flour and salt together and add it to the wet ingredients. Beat until smooth.
- Once oven is pre-heated, remove hot pan from oven, grease muffin tins with cooking spray, and fill 2/3 full.
- Bake at 450 degrees for 20 minutes. Then reduce heat to 350 degrees and bake an additional 15 minutes.
Thank you for sharing this! I collect old cookbooks (1800s-1970s) and cook old-school all the time. This is not terribly unlike Yorkshire pudding, which is YUM. Will try these popovers this weekend!
Oh I wish we were neighbors, I would let you borrow my pan anytime 🙂 My mom used to make those for us as kids, especially on soup nights. I moved out eons ago and when I did she bought me a pan. I make them when I am homesick. Smothered in jam is best the next morning (when at room temp) for a quick breakfast treat!
We’ve always baked popovers in those small pyrex glass dishes. You just coat them nicely with shortening, pop them in the oven to hot and pour in the batter. Works every time! I have a popover pan too, but I enjoy the pyrex method better. Just an FYI in case you needed it.
Oh and you can bake it in an 8×8 or 9×9 pan to get a more dense version of the popover. It’s yorkshire pudding without the roast drippings.
Like Yorkshire pudding! 🙂
These look great! I’ve actually never heard of these, but I’ll have to try them. We love finding great recipes to try that will save us money. Plus it’s always great when you have a recipe that’s been passed down, because you KNOW it’s gonna be good! I’ll be pinning this to my recipes to try! Thanks for sharing. 😀
Any dietitians out there who can calculate calories? One recipe I saw had 12 eggs! Yikes! Would love to try this one
This recipe is very similar to our British Yorkshire pudding (as in “roast beef and Yorkshire’) we would take the drippings from the beef and add to the bottom of the pre-heated pan and then pour in the batter – very yummy side dish to roast beef – don’t forget the roast potatoes too:)
ps Yorkshire people are known to be extremely frugal and people were told to help themselves to the puddings (or pop-overs) first covered with gravy and hope that everyone would fill up and wouldn’t want too much of the expensive beef:)
My Dad when growing up would have the leftovers for breakfast the next day covered in golden syrup. i think Nanna probably warmed them, really they are similar to a pancake recipe so a good start to fill empty bellies. My Mum’s were a bit stodgy but I followed the Delia recipe and it is wonderful.
I see that you say the recipe makes only 4 popovers. I figured out a recipe and a half so I could get 6 of them, my popover pan does 6:
3 eggs
1 and 1/2 c. milk
1 and 1/2 c. flour
3/8 tsp sea salt (we actually like more salt than that, so will up it to 1/2 tsp.)
1 and 1/2 T. melted butter
Thanks for doing that! You are so thoughtful!
My recipe is exactly the same, my big breakthrough was making sure all the ingredients, expecially the eggs and milk were room temperature. (I actually make sure the milk is a little warm) Elevate your recipe by adding in a tea. good dijon mustard and 6-8 small cubes of gruyere cheese.A bit of fresh ground pepper is also optional. OMG! When they come out of the oven grate on a little more gruyere with a fine microplane grater so it melts as it hits the top. PERFECTION!!!!
What a great and delicious idea! I will have to give that a try!
If you do not own popover pans can I use muffin tins, and would the cooking time be the
same, please reply to my email, my mom lived in England during the war and rations I would
love to try these!!!! THANKYOU
Yes, you definitely can use muffin tins. I have done it before without a popover pan.
yes, I have been making popovers for almost 50 years in a muffin tin with no problems
You can use a standard muffen pan that is what I use …I also bring the milk and eggs to room temperature. Never fails always perfect
I found a popover pan at a Habitat for Humanity ReStore when we were there to get some parts for a bathroom remodel. I have a newfound love of popovers. This recipe has just slightly different proportions than the one on the box; I think I’ll being trying it tonight. I’ll have to make one change – I’ve got bantams instead of full sized chickens, so I’ll need to use 3 eggs.
LOL Maybe our Nans knew each other because this is identical to hers which I have been making for some 50 years. The only difference is we cut a cross in the top with kitchen sheers (akes a great way to add butter gravy or even jam. (my hubby fills them with the mashed potatoes gravy and meat we have them with)
I’m a bit disappointed that people rated this recipe high before even making them. I was searching for my go to written recipe to make these for brunch and could not locate it. I found this one, and from memory it seemed similar to my written one. I was wrong. They didn’t rise and were very dense. Not the way a true popover should be. When I finally located my written recipe I realized the milk measurement was different by 1/4 of a cup. Apparently that makes a big difference. So when you finally do make this I suggest adding 1/4 c to the milk.
Do you have to do anything different for high altitude? I’m at 7500 ft Above sea level.
Thank You for the great recipes!
Isn’t there a sweet version of this? I’m thinking I used to fill them w custard or pastry cream, and then drizzle chocolate sauce over them. Am I recalling correctly that this recipe is also used for eclairs or something similar. Been a few decades since I made them so cannot recall. Thanks for the recipe.
I made these just now and they were delicious. There are just a couple things to note: firstly, mine were fully baked after the 20 minutes at 450, I did not need to put them in for the additional 15, so I suggest checking them after those first 20 minutes so you don’t burn them. Also the nutrition facts make it look like the recipe only makes 4, but I got 11 large popovers out of it and I could have gotten a dozen if not for the fact that I overfilled the muffin tins a bit.