These are so easy to make it's almost embarrassing—so easy, in fact, that one can't help but wonder why they are so rarely seen nowadays. Don't take them seriously: Being too careful and overmixing will result in bread that's too even to "pop" into the airy, hollow puffs that give the bread its name and make it so delightful to eat. Traditionally served for breakfast or tea, popovers make delicious dinner rolls, and are a fine thing to have with lunchtime soup or salad.
Makes 8


  • Unsalted butter
  • 1 scant cup all-purpose flour, measured by spooning flour into cup after sifting or whisking it
  • 1 tsp. salt
  • 2 large eggs
  • 1 cup whole milk


Position a rack in the center of the oven and preheat to 450°. Generously butter an 8-well, standard muffin tin and put it in the oven to heat.

Whisk together the flour and salt. In a separate bowl, beat the eggs until light but not too fluffy. Stir in half the milk until smooth. Gradually mix in the flour, then the remaining milk. Don't use a whisk or beat the batter at this point—overbeating will give the bread a texture that is actually too even and regular. Pour the batter into the hot muffin tin, filling the wells only 2/3 full. Bake in the center of the oven for about 15 minutes without opening the oven.

Again, without opening the oven, reduce the heat to 350° and bake until the popovers are crisp and golden-brown, about 20 to 25 minutes longer. If you take up the popovers before they are done, they will collapse, so make sure the sides are firm and crisp. They'll still taste good, but won't have the wonderful airy quality that is the hallmark of a well-made popover. Serve hot.

From Essentials of Southern Cooking: Techniques and Flavors of a Classic American Cuisine (Lyons Press) by Damon Lee Fowler.


Next Story