Popover for a Popover

Give us today our daily bread. Matthew 6:11 NIV

The title of this post reminded me of a joke my husband’s family likes to tell (okay, I like to tell it too – we’re all weird together).  So one guy says to the other guy, “I got a weak back”. The other guy replies, “When’d that happen?”. The first guy says, “About a week back”.  Really it’s funny! Try it!

While my soup was cooking I realized I had no crusty bread to dip in it. I had some soft marbled rye, but, well, yuck. Not a good combination.  Kind of like putting raisins in cookies. So anyway, I thought, “Popovers!”.  I just got a new popover pan (no more using muffin tins for this kid) that I was hot to use. I don’t know how many of you have made popovers, but they are super easy if you remember just a few key points.

  • Milk, cream or half and half and eggs at room temperature.
  • Preheat the pan (either the popover pan or the muffin tin you are using).
  • If your pan is not non-stick, butter it well before you preheat it.
  • NO PEEKING while cooking for the first 30 minutes
  • As soon as they’re done, take them out of the oven and put a little slit in each one (releases the steam which keeps them from collapsing).

There are literally dozens and dozens of recipes on the Internet.  They all have the same basic ingredients.  Some call for baking powder, which I don’t like to add, but experiment! Have fun!  I put some herbs de provence in mine because I like that flavor combination  and I thought it would work well with soup.  There’s only 2 of us here, so I only make 6 at a time. They are best eaten right away but are still edible the next day.  Just make sure they’re completely cool before you store them.

If you get a hankering like I did and don’t have the ingredients at room temp, never fear.  Put the eggs in a bowl of hot water for a few minutes, and heat the milk or cream to room temp in the microwave (that’s what I did!).

See? Very simple ingredients. Okay, preheat your oven to 425°. Once it’s hot, stick your pan in the oven to pre-heat.

Whisk everything together.

Divide the batter amongst your 6 vessels. Usually you want them about half full or so. Now put ’em in the oven and bake those babies!  NO PEEKING. Seriously. No. Peeking. Of course if your oven door is nice and clean (mine isn’t ) you can peek through there.


There you go!  Make sure and stab each one to let the steam out. Then cut it open and slather with butter. Or better yet, honey butter!  Remember, you can put in whatever herbs you want, or leave them plain.

 Popovers – Makes 6


  • 1 tablespoons butter, melted, plus extra if your pan is not non-stick.
  • 2 eggs, room temperature
  • 1 cup half and half
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • Herbs of your choice, or none at all – I use about 1 teaspoon


  1. Preheat oven to 425°.
  2. When the oven is hot, put your muffin pan or popover pan in the oven to preheat. If it is not a non-stick pan, butter the cups first.
  3. Mix all ingredients together.
  4. Take the pan out of the oven and pour in the popover mix – dividing evenly among the cups.
  5. Bake for 30 minutes.
  6. When you take them out of the oven, pierce each to release the steam



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2 thoughts on “Popover for a Popover

  1. Hi Jen!
    You can use milk, most recipes do. I think if you use skim you may want to reduce the baking time by a couple of minutes because they may get done more quickly.

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