unsalted butter, melted
3 large eggs
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon salt.
Yield: 6 large popovers in popover tin, 12 small in muffin tin, 8 medium in custard cups.
Above recipe, which was adapted from Good Housekeeping, and appeared in essentially the above form in New York Times, Wednesday, April 23, 2003, is absolutely standard, basic popover recipe. You can vary the cooking temperature a bit and certainly the size/type of the pan in which you choose to bake the popovers will affect the outcome.
Here is another reliable recipe for popovers, which allows you to cook either nine or twelve, using two 12-cup muffin tins --
For 9 popoversFor 12 popovers
1 cup 1 1/3 cups all-purpose flour
1/8teaspoon ¼ teaspoon salt
3 4 eggs
1 cup 1 1/3 cups milk
Yield: 9 or 12 popovers.
for this same recipe with Mabel's notes
on popovers, as well as for a few more popover recipes, including
Parmesan Popovers and
Enormous Popovers, which are
essentially the above basic popovers cooked in six custard cups. Also,
interesting if you prefer to avoid the melted butter is a recipe for popovers
made with oil instead; double click here on
You can find these and related recipe(s) by tapping here.