Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, which closed during the pandemic in 2020. Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey.

Source: Midwest Living

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Brie Passano

Recipe Summary

hands-on:
10 mins
total:
50 mins
Servings:
12
Yield:
12 popovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 12-cup (2 1/2-inch) muffin pan in oven; preheat to 450°. In a large bowl, combine milk, eggs and salt. Stir in 2 tablespoons butter. Add flour in a couple of additions, mixing gently. (It’s OK to have small lumps.)

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  • Remove pan from oven and brush the cavities generously with about 2 tablespoons clarified butter. Quickly fill the muffin cups to the top with batter. Place pan in oven. Reduce oven temperature to 400°. Bake for 40 minutes. Remove from oven and pop out of pan. They taste best hot and fresh, but you can reheat the popovers on a sheet pan for 5 to 8 minutes in a 350° oven.

  • While the popovers bake, prepare Honey Butter: Mix together softened butter and honey. Serve with warm popovers.

*SHOPPING TIP

Emily likes Diamond Crystal brand. Other brands of salt may be finer in texture and not as much by volume will be needed.

**SHOPPING TIP

Clarified butter lacks milk solids, so it won't burn at high temperatures. You can buy it (sold as ghee) at large supermarkets or make your own easily, following online directions. Or just use oil: It's less flavorful, but you'll be buttering the popovers at the table anyway!

A Word on Pans

You can buy pans specially designed for popovers. They look like six-cup muffin pans, and the cavities are deep and narrow. If you have one and would like to try this recipe in it, divide the batter evenly among the cups (it will reach nearly to the brim) and plan for big popovers.

Nutrition Facts

220 calories; total fat 13g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 91mg; sodium 235mg; potassium 102mg; carbohydrates 19g; fiber 1g; sugar 4g; protein 6g; trans fatty acidg; vitamin a 492IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

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