Popovers: Serve Them at Anytime of Day

After having dinner at Wayfare Tavern a few weeks ago, I was inspired to make popovers.  Popovers are light hollow rolls made from an egg batter.  I’ve only been served these at dinnertime, but I think breakfast is a great time to serve them.  I had an occasion to make them.  I was in charge of bringing breakfast for a work meeting and I didn’t want to bring the lackluster bagel and cream cheese. 

I needed more inspiration; I needed a real popover pan.  I went to Sur La Table and found a mini popover pan that would make a dozen popovers at a time.  When I went to the counter to pay, the cashier asked for my last name.  She then asked if I had a “professional” card.  I said, “No.”  She apparently asked because there was a person in the system with my last name that has a professional card.  I asked what it was and she said it’s a card for professionals in the food industry and provides a 15% discount.  She then asked if I was a professional.  I started to feel like this woman wanted me to say yes.  I said, “I’m a food blogger, does that count?”  She said she would consider that a professional, but she would have to doublecheck with her manager who was assisting someone else.  The manager said, “Of course that counts.”  I am now the holder of a Sur La Table Culinary Professionals Discount Card.  Right on!

So I went on the internet to search for a recipe for popovers.  I found a simple one on King Arthur Flour’s website.  I had previously used one of their recipes to make crumpets and they came out well.  This was a website I could rely on.


  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 1/2 cups milk, lukewarm
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 3 tbsp melted butter


Preheat oven to 450°F.
Spray mini popover pan thoroughly with cooking spray.
Beat eggs, milk, and salt with a whisk.
Add flour to mixture and use a hand mixer for 1-2 minutes getting all the lumps out. 
Add melted butter, and mix thoroughly
Pour batter into the popover cups about ¾ full.B
Put the pan into the lower shelf of the 450°F oven.
Bake for 12 minutes and reduce heat to 350°F, never opening oven.
Bake an additional 10 minutes.
Remove from oven and serve .

I served the popovers with butter and jam and they came out very well.  With a new pan and recipe, I’m sure to make these a few more times.  These popovers can really be eaten at any time of day.  In addition to having them as part of breakfast, I was thinking of making some type of beef roast and serving these as Yorkshire pudding.  I can’t wait to dip the popover into some au jus.  Let me know if you have any comments or suggestions.