how to make popovers | kelly’s kitchen

Hello and happy Saturday! Welcome back to Kelly’s Kitchen, I’m so happy you’re here.  Yesterday on Fridays with Oscar, Beth shared a great baked eggs recipe for an Easter Sunday brunch. Today I want to share with you a brunch side: how to make perfect herby popovers. 

How to make perfect herby popovers

Popovers are similar to Yorkshire pudding; they are eggy, airy and light. A wonderful accompaniment to any meal, they are especially delicious for breakfast and brunch. They can go sweet or savory. Popovers can even be a main dish because you can fill them. Think: meat with gravy, or vegetables with a cream sauce; maybe for dessert with fruit and sweetened ricotta and a drizzle of honey. sky’s the limit!

To add a light flavor and scent to my brunch popovers, I am using Herbes de Provence which I pulverized a little further with a mortar and pestle. My particular Herbes mixture contains fennel, lavender, sage and tarragon. I think this mix is beautifully floral and savory, and goes well with a variety of jams, preserves and savory toppings. 

While a basket of fresh warm popovers will be an impressive part of your brunch table, they are pretty simple to make. The trick to getting perfect popovers is all about the steam and the temperature of your ingredients. Popovers need steam to puff up and “popover”. If your batter is too cold they won’t build steam quickly enough to popover, if the batter is too warm it’ll cook the eggs and they won’t rise. There are important steps for getting the maximum amount of steam to give your popovers the loftiness they’re known for. We will cover those steps in today’s recipe.  

Popover Tin | Muffin Tin | Sheet Tray

Let’s get started

You don’t need a special popover tin to make these. I happen to have a muffin tin and a popover tin, so I will show you how they come out in both. Popovers turn out somewhat amorphous regardless, so I don’t really have a preference for the tin.

 *Pro-tip: put your tin on a sheet tray for a few reasons: a) to catch the drips, b) it’s easier to handle the tins and, c) the sheet tray will conduct heat more evenly. 

Step 1: You will bake the popovers on a lower rack in your oven, so rearrange your oven racks as needed. Preheat your oven to 450 degrees, this will likely take about 30 minutes. Once you’re at temperature, put your tins in the oven to preheat for about 10 minutes while you mix the batter.

This is the first trick to getting the batter to steam – hot tins. 

Mortar and Pestle | Pyrex 8 Cup | Dish Towel | Measuring Spoons

Step 2: Let your ingredients come to room temperature. You can either let the eggs and milk sit on the counter for an hour, or you can warm the eggs in hot water for 10 minutes and microwave the milk until it is lukewarm (about 1 minute). 

Step 3: Mix your 3 eggs and 1 cup milk until frothy, you want a little air in there. The bubbles will help make the popovers light and airy.

Step 4: Add 1 cup of all purpose flour and ½ teaspoon coarse salt. Add the herbs (if using). I am adding about 1 teaspoon of my Herbes blend.  

Mix thoroughly, but don’t over mix your batter or your popovers will be tough. It’s ok if there are a few small lumps in it. The batter should be pretty thin, like a thin pancake batter. 

Step 5: I like to use butter to grease my tins instead of using cooking spray. What I like to do is drop a ½ inch-sized cube of butter into each well just before I pour in the batter. If you do it this way, cut your butter cubes before you mix your batter so they’re ready to go and aren’t too cold. 

       

*Use caution when pulling tins from the oven, they’re hot and you will want to work quickly to get your butter in the tins and pour the batter before the tins cool too much.

Step 6: Pour the batter to fill each well about ½ full. Bake at 450 degrees for 20 minutes. Then reduce temperature to 350 and bake for 6-10 minutes more. Popovers should be golden brown and popping over, out of their wells.

 

Popover Tin | Muffin Tin | Sheet Tray

Step 7: Remove from the oven and transfer popovers to a wire cooling rack. 

Wire Cooling Rack

Step 8: Serve while still warm from the oven.

Top the pop

Popovers are extra special when you serve them with a variety of toppings. Because I made herbed popovers, I am serving them with homemade lemon curd, Georgia peach jam, creme fraiche and of course, salted butter. Cultured butter would be another delicious way to top your popovers. 

Similar Orla Kiely Cheese Board | Mercer Dishware | Furoshiki Cloth

For a savory option, consider adding smoked salmon and creme fraiche to your array of accoutrements. My husband especially likes them this way. You can mix some lemon and chives or dill in your creme fraiche for more flavor! 

5 from 15 votes
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Herby Popovers

Course Appetizer, Breakfast, Brunch, Dessert, Main Course, Side Dish, Snack
Servings 12 popovers

Ingredients

  • 1 cup Whole Milk
  • 3 Eggs
  • 1 cup All Purpose Flour
  • 1/2 tsp Coarse Salt
  • 1 tsp Dried Herbs optional
  • Butter for greasing tins

Instructions

  1. Preheat oven to 450 degrees, preheat tins in oven

  2. Mix room temperature eggs and milk until frothy

  3. Add flour, salt, herbs and mix thoroughly

  4. Remove tins from oven and drop in 1/2 inch butter cubes

  5. Pour batter to fill wells 1/3 to halfway

  6. Bake at 450 for 20 minutes, then reduce temperature to 350 and bake for 6-10 minutes more until popovers are golden brown and popping over

  7. Transfer to cooling racks and serve warm

And that’s how to make perfect herby popovers.  I hope you give them a try, they are deceptively simple and really add some specialness to your meal. Thank you for tuning in and be sure to let me know in the comments if there is anything in particular you’d like to see in this column. You can also find me on facebook and instagram. Thanks so much – I look forward to seeing you again next week!  xo Kelly

 

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71 Comments

  1. Pateicia wrote:

    Love this idea. I am definitely going to give this a try. Thank you!

    Posted 4.11.20
    • Thank you for reading, Pateicia. Let us know how your popovers come out! xo Kelly

      Posted 4.11.20
  2. Jackie wrote:

    5 stars
    I love the new kelly’s Kitchen feature! Popovers are going on the menu tomorrow!

    Posted 4.11.20
    • Thank you so much, Jackie! Be sure to let us know how your popovers come out, xo Kelly

      Posted 4.11.20
      • Patricia wrote:

        Kelly, I made these Monday to go with leftover Easter ham. They were wonderful. Worthy of writing out the recipe for my recipe book. Thanks and I can’t wait to see what else you do. Patricia.

        Posted 4.15.20
        • Wonderful, Patricia! I am so happy they worked out for you. And what a special way to enjoy your leftover Easter ham. Take care, see you next Saturday! xo Kelly

          Posted 4.15.20
  3. Carroll Niesen wrote:

    They look fabulous. I am going to give it a try. Thanks!

    Posted 4.11.20
    • Thank you Carroll! Let us know you they work out for you! xo Kelly

      Posted 4.11.20
  4. Judy wrote:

    5 stars
    Thanks kelly, cant wait to make. Looks delicious and you have made the instructions look clear and simple. Have a healthy Easter with your loved ones!

    Posted 4.11.20
    • Thank you Judy. These are simple to make, I do hope my tips and tricks will get your popovers rising high! Have a beautiful Easter, xo Kelly

      Posted 4.11.20
  5. Carolyn wrote:

    5 stars
    Welcome Kelly!
    I am enjoying your Saturday recipes and I’m planning to try your popovers. Thank you for your Saturday recipes. I look forward to them now.

    Posted 4.11.20
    • Thank you for your support, Carolyn. I am very happy to share recipes with you every week. Let me know how the popovers turn our for you! Happy Easter, xo Kelly

      Posted 4.11.20
  6. Kristine wrote:

    Thank you for sharing this! My grandmother made popovers when I was younger, and we all loved them. Somehow, her pan was lost, and she had been gone many years when I came across a popover pan in Williams Sonoma. I didn’t think twice, and brought it home. My husband loves them, and thinks they are a special treat. I appreciate your comments about bringing the ingredients to room temperature, pre-heading the pan, and using a cookie sheet underneath it. And I will definitely try baking them with herbes de provence!

    Posted 4.11.20
    • Hi Kristine, What a lovely memory of your grandmother. Thank you for sharing. The lavender in my Herbes mix goes so wonderfully with Lemon curd. Let me know how you like the Herbes addition! xo Kelly

      Posted 4.11.20
      • Thanna wrote:

        I’d never tried to make popovers before but you made it look so easy that I decided to try them today. Didn’t have any appropriate herbs or a popover pan so I went with Gruyere cheese and a muffin tin. Just pulled them out of the oven and they came out great! Thanks for posting this recipe!

        Posted 4.12.20
        • Hi Thanna, Gruyere cheese is a perfect addition – Love it! I am so happy they worked out for you, take care xo Kelly

          Posted 4.13.20
  7. Pam wrote:

    Hi, you mentioned these can be filled for a main dish. How is this done? Thank you.

    Posted 4.11.20
    • Hello Pam, yes! When they are puffed they create a lot of space inside – perfect for filling. So you would bake them to the recipe, then while they are still warm, you open them up and fill them with whatever you like. I have filled them with a chunky mushroom stroganoff-style sauce, cold chicken salad is especially good, smoked salmon and cream cheese or creme fraiche is good too. I hope you give them a try, let me know how it goes for you! xo Kelly

      Posted 4.11.20
  8. Arna wrote:

    Thank you so much for the demonstration and recipe. I am definitely going to try these. My mom used to make Yorkshire pudding when she made roast beef, and I miss them. I think your recipe will be perfect with soup for dinner.

    Posted 4.11.20
    • Hi Arna, popovers are great with soup. Please let me know how the recipe works out for you! Enjoy, xo Kelly

      Posted 4.11.20
  9. Maureen wrote:

    I make a rosemary garlic popover. They are good and yes a bit of time. I use the popover tin. I have made them in the muffin tin prior to the purchase of the popover tin but I do not think mine turned out well.

    Posted 4.11.20
    • Hi Maureen, rosemary garlic sounds so good! Thank you so much for reading today, xo Kelly

      Posted 4.11.20
  10. Julie Greene wrote:

    Hi Kelly,

    Thank you for this very cool post! My Mom used to make these, but I have never tried them. Now I am inspired. Your detailed instructions were like going to a cooking class.

    Well done! Julie

    Posted 4.11.20
    • Thank you so much Julie! Do let me know how they turn out for you – enjoy! xo Kelly

      Posted 4.11.20
  11. Susan wrote:

    Thank you Kelly, I love to bake I will try my luck making these popovers!

    Posted 4.11.20
    • Hi Susan, thanks for reading! I am sure you will have an easy time making these popovers. Enjoy! xo Kelly

      Posted 4.11.20
    • Sylvia Espinoza wrote:

      Late start reading e-mails this day and after indulging in reading your popover recipe, am sitting here beaming. Two lovely recipes in a row. Very proud of you, Kelly!~

      Posted 4.11.20
      • You are so kind, Sylvia. Thank you very much for tuning in to read my column today. Be well, xo Kelly

        Posted 4.11.20
    • Dora Renata Pala wrote:

      Buona Pasqua Kelly in Italia non conosciamo questa sicuramente deliziosa ricetta credo che non la proverò oggi perché se non mi riesce bene mi deprimo….. Edi dispiaceri qui ne abbiamo abbastanza.!!!! Grazie a sabato prossimo🐣🐤I Hope.

      Posted 4.12.20
  12. Sangita M wrote:

    5 stars
    Great recipie! Always thought popovers were more complicated to make. Can’t wait to try. Only have 2% milk and light cream. Could I mix the two? Going to the store these days is dodgy here in NJ so if I could use what I have would be helpful.
    Happy Easter to you and the family!

    Posted 4.11.20
    • Hi Sangita, I’d say go ahead and mix the cream and milk, see what happens. I don’t think they’d be ruined…the rise comes from the steam, so as long as the dairy mixture is lukewarm and your eggs are room temp, you should be ok. Let me know how it goes! Happy Easter, xo Kelly

      Posted 4.11.20
  13. Leslie wrote:

    Thanks for the reminder of this delightful recipe. We will be having them tonight along with black pepper tuna and julienned carrots and asparagus…..this is just what I have in the fridge/freezer. My husband loves the different items served at “Nana’s Kitchen” especially on Fridays with Oscar and now Saturdays with Kelly’s kitchen….Hee hee

    Posted 4.11.20
    • Hi Leslie, this sounds like a great meal. I love asparagus! Black pepper tuna sounds delicious! Thank you so much for tuning in today – enjoy! xo Kelly

      Posted 4.11.20
  14. judy scott wrote:

    5 stars
    Hi Kelly,
    I am so enjoying your recipes.
    Do you have a simple caramel candy recipe or chocolate candy recipe? A recipe that is easy to make and doesn’t require speciality equipment? Thanks so much, judy

    Posted 4.11.20
    • Hi Judy, Thanks for your question. Just off the top of my head, I am thinking fudge. You can make a an easy fudge with (3 cups) semi sweet chocolate chips, a can of sweet condensed milk, a splash of vanilla and a pinch of salt. Cooked on the stove top until the chips are melted and smooth, add your vanilla. Spread the mixture in an even layer in a baking dish and let set for a few hours. I will definitely be covering sweets in Kelly’s Kitchen – Stay tuned! Thank you so much, xo Kelly

      Posted 4.11.20
  15. Stephanie Bailey wrote:

    Thanks for the great recipe & how to photos- I noticed that we are to fill the tins halfway 1/2, & then in the recipe it says 1/3, thanks for clarifying.

    Posted 4.11.20
    • Hi Stephanie, Yes you can fill the tins 1/3 to halfway full. I think there is some variance in the depth and circumference of muffin/popover tins. So, depending on your tins, you can go with either measurement. You don’t have to be too exact with these, they are pretty forgiving. Thank you so much for tuning in today! xo Kelly

      Posted 4.11.20
  16. Ann CJ wrote:

    5 stars
    Thank you for this Recipe! Love your series. Looking forward to more.

    Posted 4.11.20
    • Thank you for your support and kind words, Ann. I really look forward to sharing ideas and recipes with you! Take care, xo Kelly

      Posted 4.11.20
  17. Jen H wrote:

    Kelly,
    Thanks for reminding me about popovers! My mom used to make them all the time in the 70’s. I was wanting a “bread” to serve with Easter brunch tomorrow and these will be perfect!
    Hope you all have a blessed Easter ✝️

    Posted 4.11.20
    • Hello Jen, Popovers are a perfect “instead-of-bread” recipe to bake! I hope you like them, enjoy! Happy Easter to you, xo Kelly

      Posted 4.11.20
  18. Lauren wrote:

    5 stars
    So good to see Kelly reviving Popovers! I have been making these since I was a teenager because they taste so good and they can be used in so many ways

    Posted 4.11.20
    • Hi Lauren, that is so great that you’ve been making popovers over the years. They really are so versatile and I think they bring a specialness to the table, even though they are so easy! Thanks for reading today, xo Kelly

      Posted 4.11.20
  19. Deanna wrote:

    I have all the ingredients for these and will attempt them tomorrow. Tell Beth that I made her Cajun Shrimp and Chicken Sausage Vegetable Sheet Pan Dinner last night. So delicious!! Thanks for your great posts ladies and enjoy your Easter!

    Posted 4.11.20
    • Hello Deanna, I am sure you will love the popovers! Let us know how they go for you. And that’s is so great you made the Cajun Shrimp recipe. That one is a favorite of ours. So good and flavorful! Happy Easter to you, xo Kelly

      Posted 4.11.20
  20. Roberta wrote:

    I want to try these with the smoked salmon and creme fraiche – two of my favorite brunch items. Tried the omelette recipe again, this time with wilted spinach, sauteed mushrooms, goat cheese and chives – Yum! Look forward to your weekly column.

    Posted 4.11.20
    • Hi Roberta! You will love the popovers with salmon and creme fraiche 🙂 Do let me know what you think. And the omelette with wilted spinach and mushrooms sounds divine! I am so happy you are enjoying my column! xo Kelly

      Posted 4.11.20
  21. DiAnne wrote:

    I love popovers. I have tried to make them a couple of times without success but your instructions are great. I am definitely going to give this a try.

    Posted 4.11.20
    • Hello DiAnne, I do hope you find my tips and tricks will provide you a successful go at popovers. Please do let me know how they come out for you. Good luck! xo Kelly

      Posted 4.11.20
  22. Eleanor Frances wrote:

    5 stars
    I am loving this new column and look forward to. It each Sat. Your writings are full of information and quite clear.

    Posted 4.11.20
    • Thanks so much Eleanor! I appreciate your feedback and I look forward to sharing ideas with you each Saturday. xo Kelly

      Posted 4.11.20
  23. Elizabeth McDaniel wrote:

    5 stars
    Thanks Kelly! I’m going to do a test-run for these, now- for tomorrow’s Easter Brunch! Have a fabulous day!

    Posted 4.11.20
    • Wonderful Elizabeth! Let me know how the come out for you. Take care and Happy Easter to you, xo Kelly

      Posted 4.11.20
  24. Sharon wrote:

    5 stars
    Thank you for the delicious looking popover recipe! I’m going to try them using my favorite gluten-free flour and see how they turn out. Have a beautiful and safe Easter!

    Posted 4.11.20
    • Hi Sharon, I’d love to know how the gluten free flour works, will you be sure to let me know how it goes? I am always looking for flour alternatives. Thank you and Happy Easter to you, xo Kelly

      Posted 4.11.20
  25. Denise wrote:

    5 stars
    I’ll be trying these next week! Thanks for the detailed instructions!

    Posted 4.11.20
    • Hi Denise! I am so happy you will give them a go! Let me know how they turn out for you. xo Kelly

      Posted 4.11.20
  26. Susan Goins wrote:

    These popperovers look amazing! I will certainly have to try. Thanks for sharing!

    Posted 4.11.20
    • Hello Susan, I am so glad you enjoyed my column today. Do let me know how they turn out for you. Be well, xo Kelly

      Posted 4.11.20
  27. Suzanne M Smith wrote:

    5 stars
    OMG, I looooove popovers. Your herb mix sounds yummy. I will have to try these. I haven’t made popovers in forever. I do have popover tins, but honestly, yours in the muffin tins look fabulous, too. My father-in-law taught me to make them years ago, and I always think of him when I have made them. I need to make them with some meat toppings for a meal soon. Thanks for the reminder. They look wonderful–and the toppings all sound excellent with them. I can smell them through the page. Well done. (Reminds me–funny–I once made popovers for my boyfriend, and he got all excited when I told him I’d fixed them, and then he looked let down when he saw them–he thought I’d meant turnovers, and didn’t think they looked like what he expected!) But he ended up happy about them. Your kitchen looks lovely, too. You and all your team do such a good job on the blog–kudos to all of you. Happy Easter tomorrow.

    Posted 4.11.20
    • Hi, Suzanne your story made me smile, this same thing has happened to me! Turnover versus popover… Thank you so much for tuning in today, I appreciate your support. I agree about the tins, the popovers in the popover tin tend to crawl out while the muffin tin popovers expand outward. They ended up being the better versions. Goes to show you don’t need fancy equipment to get the job done! A very happy Easter to you. take care, xo Kelly

      Posted 4.11.20
  28. 5 stars
    I used to make these years ago..funny how things come back full circle..your tips are spot on..my twin granddaughters are 16 and really into learning family traditions re:cooking..our family owned a restaurant for over 40 years and have hundreds of recipes to pass down..these will definitely be at the top of the list of fun to dos..social distancing now..thank goodness for facetime..etc..

    Posted 4.12.20
    • Hi Kathleen, How special to have had a family restaurant for over 40 years…with all the recipes to pass down, what a gift! Thank you so much for reading Kelly’s Kitchen. Take care and be well, xo Kelly

      Posted 4.12.20
  29. Cindy Cannizzaro wrote:

    5 stars
    I love Kelly’s Kitchen! I’ve been making popovers for years but they dont turn out as nice as Kelly’s. Now I see why. Thanks for the great tips! Looking forward to next posting!

    Posted 4.12.20
    • Thanks Cindy! I hope my tips help for your next batch of popovers. Take care, xo Kelly

      Posted 4.12.20
  30. Dora Renata Pala wrote:

    Buona Pasqua Kelly in Italia non conosciamo questa sicuramente deliziosa ricetta credo che non la proverò oggi perché se non mi riesce bene mi deprimo….. Edi dispiaceri qui ne abbiamo abbastanza.!!!! Grazie a sabato prossimo🐣🐤I Hope.

    Posted 4.12.20
    • Buona Pasqua Dora. Quando sei pronto per provarlo, questa ricetta è semplicissima! Stai bene, xo Kelly

      Posted 4.12.20
  31. Heidi Bohi wrote:

    5 stars
    I am making these today! Thinking a side of sausage gravy might go well with them, too.

    I am a huge fan of Yorkshire pudding, but I’m single and seldom cook a roast to get the needed renderings. I’ve been looking for a similar recipe that I can make without beef fat drippings.

    Thank you! I’ll report back with photos.

    Happy Easter! And I love your recipes. Looking forward to the next one.

    Posted 4.12.20
    • Thanks so much for tuning in Heidi! I think sausage gravy would be a perfect side for popovers. xo Kelly

      Posted 4.12.20
  32. Jan wrote:

    Thank you. These do look yummy and your step by step instruction is very clear. I also like not having to buy a special pan!
    Jan

    Posted 4.12.20
    • Hi Jan, Thank you so much. I do hope you give them a try! xo Kelly

      Posted 4.13.20

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