Total Time
45mins
Prep 5 mins
Cook 40 mins

This is the Winning Recipe for 1993 in the San Francisco Chronicle, from Flo Braker.

Ingredients Nutrition

Directions

  1. Adjust the oven rack to the lower third of the oven; preheat the oven to 400°. Grease each popover cup generously with softened butter or solid vegetable shortening.
  2. Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
  3. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
  4. Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
Most Helpful

5 5

These are so easy to make! And they're cheap too! I added some garlic salt to the mix and then topped it with a little bit of shredded cheese before I baked it. They turned out soooooo delicious!

4 5

Newest Zaar Tag 2008 ~ As I've never made popovers before, I didn't know what to expect. They were lovely! Almost similar to a Yorkshire Pudding but easier! Served with a lamb stew. I made half the recipe as there are only two of us and got five out of this. I used a regular cupcake/muffin tin for these. They come out light and airy. Easy to make...will definitely make again. Thanks evelyn!