READY IN: 45mins
Recipe by MizzNezz

I like this recipe because it's easy and it puts warm bread on the table. One of my husbands favorite things, warm, fresh out of the oven bread.

Top Review by Lauri

This is Betty Crocker's recipe, and it makes the best popovers ever! We've been making these for years; there's just no improving on the taste or simplicity. For maximum height and tenderness: 1) use room temperature ingredients; 2) mix the eggs and milk first until frothy and don't overbeat after adding the flour; 3) preheat the greased tins or cups for a couple of minutes (no more) before filling; and 4) don't open the oven door while the popovers are baking. They are excellent with just butter and honey; filling baked popovers with creamy scrambled eggs and topping them with cheese or hollandaise makes a pretty presentation for weekend guests. Popovers dry out very quickly, so pulverize any leftovers (laughing!) in the food processor. The resulting crumbs will be very similar to what you buy at the store. Final note: We invested less than $20 in a popover pan (the one that makes 12 smaller popovers) because we love the classic shape that you just don't get with muffin tins or custard cups. This also makes for easier handling and cleanup.

Ingredients Nutrition


  1. Heat oven to 450*.
  2. Grease 6 6oz custard cups.
  3. Beat eggs slightly; beat in flour, milk, and salt.
  4. Beat just until smooth, do not overbeat.
  5. Fill custard cups 1/2 full.
  6. Bake 20 minutes.
  7. Reduce oven temp to 350*.
  8. Bake 20 minutes longer.
  9. Remove from cups.
  10. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a