best popover recipe

How to make the best Popovers from scratch that are light and airy on the inside and golden and crispy on the outside. An easy recipe that requires only 15 minutes of hands-on time! Using a popover pan makes them extra-stunning.

Parmesan Popovers with Thyme 

large eggs

milk (or sub 3/4 cups half & half and 1 cup water)

flour, spooned and leveled

salt

butter

parmesan,

thyme (divided)

—-

butter (melted,

Preheat oven to 450F

(or 425F with convection on) with popover pan inside, on the middle rack with ample room for expansion. (Please see note for electric ovens).

Place eggs, milk, flour, salt, melted butter and parmesan in a blender. Blend until smooth, scraping down sides to incorporate all of the flour. Stir in 1 tablespoon fresh thyme. 

Place batter in a warm spot (like on the stove) so it comes to room temp. ( You could also place the blender in a bowl of warm water) while the oven gets hot.

When ready to bake, pull out the hot popover pan, and place a teaspoon of butter into each tin (either melted or cold). Moving quickly, stir the batter once more, then pour batter into each tin, dividing equally. Sprinkle the with the remaining tablespoon of fresh thyme and extra parmesan if you like.

Bake at 450F for 18 minutes. Turn heat down to 350F (or 325F with convection)and continue baking 10 minutes.

You want to bake for 25-30 minutes- so they don&#8217;t deflate. All ovens are different- I find this timing works perfectly in my gas oven, producing a deeply golden, crispy popover that holds its shape after cooling. It may take one practice try to get the timing perfect for your oven.

Very yummy and got quickly into my tummy ;-) haha, joking a little bit Sylvia, but this popovers were really easy to make and gave that little something to my Chestnut soup.Thanks!

The Biggest Fattest Fluffiest Popover Recipe is SO easy! Just a few pantry staples and a really great pan turn out the biggest, fattest, fluffiest popovers ever!

The Biggest Fattest Fluffiest Popover Recipe

eggs

milk

all purpose flour

Warm the eggs by placing them UN-CRACKED in...

Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.

Preheat the oven to 450°F and move the...

Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.

With your whisk, beat together the eggs, milk...

With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.

Add the flour and whisk until the mixture...

Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.

Divide the batter between the prepared popover cups....

Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.

Bake the popovers for 20 minutes and then...

Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.

My preference is to serve immediately and enjoy...

My preference is to serve immediately and enjoy them warm!

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Parmesan Popovers with Thyme

The Biggest Fattest Fluffiest Popov...

Top 2 best popover recipe recipes from across the web

The most viewed best popover recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parmesan Popovers with Thyme

The Biggest Fattest Fluffiest Popov...

The most viewed best popover recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine