The BEST Popover Recipe EVER | Jo-Lynne Shane (2024)

53 Responses

Mmmmm… Good thing I just got a new oven!
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I forget where *did* you hide that recipe card???
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1. I’ll never tell… Bwahahaaaa.
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  1. I’m thinking it’s where I carry my cell phone.
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    1. And where, exactly, would that be? 😉
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I am only about a four hour drive so let me know the next time you make them. I’ll drive fast. REAL FAST…
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1. You’ll have to fly to beat this gang. They made quick work of them. 😉 The good news is, it makes so many that there were leftovers for breakfast. They were almost as good as last night after 3 minutes in the toaster oven.
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Yummmm…..thanks for sharing that recipe.
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Yum. Can’t wait to try this recipe. We love popovers so much and, like you, I’ve tried a lot of recipes. I have 2 popover pans that make 8 popovers each. I wonder if this recipe will fill both pans? I’ll give it a try and let you know.
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Mmmmmm those look delicious!
How can you not love something with Gruyere in it??
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Ok next time you are in Maine let me know! I live 30 min. from the Jordan Pond House AND my hubby grew up in Bar Harbor so I’m there ALL the time visiting family!! Would love to meet up & have a popover! DELISH!!! (By the way I grew up 15 min from there and I still have not-to this day- had a Jordan Pond Popover *gasp!* the horror!)
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1. OMYGOSH. NO WAY!! You have never been there??????
  We’ll be in Maine in July! 🙂
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2. Mmmmmm. Still remember the lobster bisque and popover brunch at the Jordan Pondhouse from my trip to Acadia. Extra popovers only $1 each.
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Yum! I can’t wait until I’m no longer pregnant and can eat carbs again!
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My family loves popovers. Your version looks really good.
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This look wonderful. I am going to add them to my recipe collection. Thanks
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I am not sure I can wait to make these this weekend – I may have to try them tonight! They look amazing.
You mentioned they made two pans – did the ones you saved still taste good or do they loose their shape and get mushy overnight?
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1. They were almost as good this morning. 🙂 I popped them in the toaster for a couple minutes and they crisped right up.
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I have only had popovers one time. It was at brunch. Are they usually served for bfast and brunch ~ or ~ with dinner, as well?
These sound wonderful!
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1. Oh I don’t think there are any rules for popovers. Any time of day is JUST fine. 🙂
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Oh.My.Word. I have such great memories of having popovers when I was a kid and I’m not sure I’ve ever made them for my kids! *hangs head in shame*
I am printing this and I think Saturday will be THE day for this yummy-ness!
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My popovers don’t look anything like this at all – they taste okay, but I’ll have to give these a shot.
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oh what memories…my mom used to make popovers when I was growing up and I remember them to be SO yummy! I haven’t thought of them in years. I might just have to give this a try with my family.
Thanks for sharing! I found you through Tasty Tuesday.
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Those look YUMMO!!!! My husband would be in heaven if I could make these.
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Oh yum! I’ve always wanted to make popovers, but never have…I’ve never eaten one and just figured they were airy biscuits, but judging from they drool in this post they are MUCH more than that! 🙂 I’m going to have to give this a try.:)
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1. They are SO much more! 🙂
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GASP!
Okay, you wanna hear my new quick mom dinner?
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Break a dozen eggs, mix in a little milk, salt & pepper. Pour in a Pam’ed corning ware. Bake in a 350 oven until it starts to set – about 10 min.
Pull it out and stir it. Add whatever is in your fridge – our faves are salsa and cheese. You could add black beans, tomatoes, bacon, ham, whatever. Stir it up. Pop it back in.
Pull out and stir every 5-6 min till you can tell it is done, it will be like a fluffy custard. VOILA. Dinner is ready.
Cheap easy and quick and my kids, who are not huge egg fans, LOVE it.
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Can you believe I’ve never even had a popover? I must try this! Thanks for the recipe.
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Thank you so much for posting the recipe and doing a test drive. I frantically looked for the recipe card when I got home from NY and was so sad that I lost it. I’m making these for brunch this weekend for sure! Yum!
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Um, how have we not chatted about Maine? We go EVERY summer. I think I’ve missed 3 since my birth-year. We must chat about this.
And, yum. Looks easy, too. Definitely going to try this recipe. And, since I’ve already “broken Passover”, I may cook these pretty quickly.
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1. SERIOUSLY!? Where in Maine do you go? My mom grew up there, so we went back every year when I was a kid. I don’t think I ever missed a summer till last year, when we skipped it. I can’t wait to get back up there this year.
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  1. We have a family cabin in the Belegrade Lakes. I skipped last year, too, because of Little. Can’t wait to go back. We’re thinking 4th of July week this year. Total relaxation.
    We usually drive up and spend the night sleeping in the parking lot at LLBean (24 hour CLEAN bathrooms). We like to head to Booth Bay for a day but, pretty much spend the rest of the vacation relaxing on the lake. Ahhh. This year we’re going longer than usual and may go hiking or explore a beach area. CAN. NOT. WAIT.
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    1. That’s the week we’re going to! We stay at a lake up near Bangor/Brewer. We do a lot of day trips – we love Castine, Bar Harbor, and lots more.
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These look amazing. Thanks for sharing. My son has a dairy allergy so I will make them with soymilk – and hope they turn out as well – will let you know!
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OH MY GOODNESS!!! Thank you thank you thank you. i have had a similar love relationship with popovers and a hate relationship with the ones I make. I was recently watching Food Network and it was that show “The Best Thing I ever ate”. Tyler Florence went to BLT and raved about the popovers….I was drooling. Then he says…..”they give you the recipe” So I dutifully search online to find it since I will not be making it from KY to NYC anytime soon. I found nothing. Then I found you!!! Thank you, thank you. I love your blog by the way.
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Thank you for posting this recipe! I saw it on “Best Thing I Ever Ate” last night on food network, and wanted to try it so badly.
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OMG! Thank you for posting the recipe. I just saw them on the food network’s Best Thing I Ever Ate, and we have to make them. Right now!!!!!!!! I’ll let you know how they turn out.
Thank you again!!!
xx
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What kind of flour do you use for the popovers ? Thank you.
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1. Just white all purpose. 🙂
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Just to be clear, the recipe card says 6 eggs, right? I made these according to your recipe and they didn’t turn out. I think it’s because you wrote 8 eggs in the recipe. Could you clarify please?
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1. That is odd. I can’t see what it says – if it’s 6 or 8 but I know I’ve made them a few times and they always turn out. Checking my recipe box…
  Okay, it says 8.
  And I googled, and this says 8. https://myhusbandcooks.wordpress.com/2006/12/13/youre-french-arent-you-blts-popovers/
  So I’m not sure why yours didn’t turn out. That’s a bummer. 🙁
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I’m making these right now! They SMELL AND LOOK AMAZING already, and they’ve still got 28 minutes left! How will I be able to stand the wait?!
I used Very Sharp Cheddar instead of gruyere, since gruyere is a bit pricey for me at the moment, and the chowhound boards recommended using another very sharp cheese as a substitute.
I can’t wait until they’re finished! Thank you SO MUCH for sharing this wonderful recipe!
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They. Were. INCREDIBLE. My in-laws and hubby had 2 or 3 each, and the whole time they were eating the popovers, they were coming up with ways to dress them up in the future.
*bite* “Ooh! This would be great to dip in pot pie filling!” *bite* “You know what would be great with this?! Bacon!” *bite* “Ham!” *bite* “Chicken salad!” *bite* “Cream cheese!” etc, etc.
When they first came out of the oven, I had my fingers crossed. I tried to follow the recipe to the T. (Besides the cheese.) And BOY did it ever pay off! The first bite is crispy with the flavors of the toasted cheese, then the second bite takes you closer to the center, juuust giving you a taste of what’s to come…. THEN. THEN. The third bite that brings you to the holy grail, the middle. Where warm, soft, fluffy, bread meets the crispy cheese, with just a little bit of gooey melted cheese hidden inside. OH MAN. Oh man, oh man, oh man.
These were the first popovers that I have ever had in my entire life. (24 here.) AND I MADE THEM. AND THEY WERE FANTASTIC.
Thank you again. Many happy and tasty memories were made this night.
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1. LOL! LOL! I am SO glad you love them. 🙂 I am gluten free now, and I miss these SO SO much!
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  1. How were they the next day? How did you heat them? Thank you!
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    1. I don’t remember, I’m sorry. I’ve since gone gluten-free and don’t make these anymore. So sad. But I bet they would reheat okay – just not be as fluffy.
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I’ve been to Acadia about 8 times over the summers with my family and just this past summer did we venture to Jordan Pond House. We should have discovered it earlier, because the entire menu is surprisingly delectable. The popovers were to die for with butter and jam 🙂 Glad yours finally worked out.
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I just saw these popovers mentioned on a DVR’d episode of The Best Thing I Ever Ate, Appetizers and can’t wait to make them! I have a popover pan that I’ve never used – that’s about to change for sure! Yours turned out beautifully!
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These are very yummy! Mine didn’t ‘pop’ up as much planned but they were crispy on the outside and soft on the inside.
I think they are very salty for sweet things (although they would be ok for stew and anything savoury) so I will use less salt next time. 🙂
Thanks.
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Here’s what I found. Have all the ingredients warm flour eggs milk butter. Put it all in a blender (easier than whisking, hey I’m older and lazy!). The explode in the oven. I had them on the bottom rack and they expanded to the top rack! Very lite and fluffy!
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1. sounds great, thanks!
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The BEST Popover Recipe EVER | Jo-Lynne Shane (2024)

FAQs

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

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Why are my popovers not airy? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

Why were my popovers so dense? ›

Secondly, you must make sure to preheat your oven because the hotter the oven, the higher the popovers. The most important rule, however, is the consistency of the batter. To avoid your New England-style popovers becoming dense, your batter needs to be thin.

What happens to an underbaked popover? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

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Can you make popovers the night before? ›

To make ahead: You can make the batter and refrigerate it for up to one day before baking. Just let the batter come to room temperature and whisk it well or whirl it in the blender for a few seconds before pouring it into the muffin tins. To store: Store baked and cooled popovers in a ziptop bag for up to a day.

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What country invented popovers? ›

The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

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Is a Yorkshire pudding the same as a popover? ›

Cooking fat: Yorkshire pudding is a dripping pudding, meaning that chefs traditionally make it using the meat drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes tend to call for butter instead. Yorkshire pudding batter, therefore, takes on a more savory flavor than popover batter.

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Why popovers don t pop? ›

Dense popovers (either from not rising or not getting nice hollows inside) can result from a couple things but usually it is by either not starting with room temperature eggs and milk, not preheating the popover pan, not using a quality popover tin, and/or making too thick of a batter.

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Why do popovers fail? ›

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How do you stop popovers from deflating? ›

An additional trick for keeping popovers crisp is to gently poke a hole in the side of each one with a sharp knife when you remove it from the pan to allow extra team to escape without deflating the crust dome.

Why won t my popovers pop over? ›

If you try to use cold ingredients, the popovers won't “pop” right and will be dense and heavy, instead of airy and majestic. Since the dish calls for only five ingredients – eggs, milk, butter, flour and salt - it's pretty simple to get them to room temperature with a little forethought.

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What is the best grease for a popover pan? ›

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.

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