How to Make Perfect Popovers + Cheddar Parmesan Popovers

UPDATED to provide instructions on making the Cheddar Parmesan version of popovers.

How to Make Perfect Popovers

The perfect popover is not as difficult to achieve as many think and I believe the absence of advice on good technique in many recipes is the reason why this simple recipe fails so often for so many; after all there are very few ingredients which are simply whisked together and baked, so what's the problem, right? Well I'd say careful measuring and careful preparation to create optimal conditions for the popovers to rise is the key.

Cheddar Parmesan Popovers

I now own a set of popover pans which allow great circulation around the individual cups and undoubtedly add to the lightness of the popovers. I had been on the lookout for a set for some time but you can still get excellent results from a very generic set of muffin pans. One of the absolutely vital steps in the preparation of great popovers is preheating the pan in a very hot oven. This will give the popovers a great head start in rising, as they don't have to wait for the pan to warm up in the oven. Do not pre-grease the pans with oil or butter when preheating them or you will quickly have a very smokey kitchen. Instead, I use melted butter which I pour into the bottoms of the muffin tins when they are hot and then very quickly brush it up the sides of the cups before pouring in the prepared batter. Using this method and making sure your pans are very clean before starting ensures that the popovers will pop straight out of the pan without sticking too...works for me every time.

It is also extremely important that the batter for the popovers be at room temperature or even slightly warmer. I use lukewarm milk in my preparation and make very sure that my eggs are at room temperature. I sometimes even place the eggs in lukewarm water for 10 minutes to give them just a little extra temperature boost. A final tip for the batter is about careful measuring. A proper popover batter should have 2 parts flour and milk to one part egg volume. That is why I ALWAYS measure my eggs. 3 extra large eggs typically produce about 175 ml in volume but using different sized eggs will obviously yield different amounts. I've found that 175 ml of  beaten egg with 350 ml each of sifted flour and milk produces the perfect amount of batter for 12 muffin tin sized popovers.

The popover recipe is the same whether you are serving them with your favorite roast beef dinner or, as we love to do at our house, serve them at  weekend brunch with some great seasonal fruit jam.

Perfect Plain Popovers, without the added cheese. An essential addition to a roast beef dinner.

Perfect Popovers

• 175 ml beaten egg, at room temperature
• 350 ml sifted all purpose flour
• 350 ml milk, at room temperature
• 1/2 tsp salt
• 1/3 cup melted butter

(For Parmesan Cheddar Popovers, to the batter add 1/4 cup  finely grated Parmesan cheese, then when the batter has been poured into the pan, before they go into the oven,  top each popover with a couple of tablespoons of grated aged cheddar cheese)

Preheat a 12 piece muffin pan in a 450 degree F oven

Whisk together the eggs and milk. Sift together the flour and salt and make a well in the center. Pour the egg and milk mixture into the well and whisk together just until the liquid is incorporated. Small lumps are not a problem. Let the batter stand for 10 minutes. I like to make this batter in a bowl with a spout to make it easier and faster to pour into the prepared muffin pans but if you don't have one I recommend transferring the batter to a large measuring cup.

Working as quickly as you can so that the pan does not cool down, pour the butter into the hot muffin tins to cover the bottom. Using a pastry brush, give it a quick brush up the sides of the muffin cups. Then quickly pour the batter evenly into the muffin pans. A ring of melted butter floating on the batter is normal and necessary at this point.

Quickly return the pan to the hot oven and bake for 15 minutes at 450 degrees F before reducing the heat to 375 degrees F and baking for an additional 15-20 minutes. The popovers should be a deep golden brown. It is VERY, VERY important not to open the oven door at any point in the baking time or you risk your popovers falling. Remove from oven and let rest for only a couple of minutes before removing them from the pan. and serving.

When using popover pans like I did here, I've found it best to fill them almost to the top with batter for best results. The baking time at 450 degrees F is still 15 minutes but the time at 375 degrees should be increased to 25 to 35 minutes. The longer the better here, just take them out when they get a deep golden brown.

UPDATED to provide instructions on making the Cheddar Parmesan version of popovers.

How to Make Perfect Popovers

The perfect popover is not as difficult to achieve as many think and I believe the absence of advice on good technique in many recipes is the reason why this simple recipe fails so often for so many; after all there are very few ingredients which are simply whisked together and baked, so what's the problem, right? Well I'd say careful measuring and careful preparation to create optimal conditions for the popovers to rise is the key.

Cheddar Parmesan Popovers

I now own a set of popover pans which allow great circulation around the individual cups and undoubtedly add to the lightness of the popovers. I had been on the lookout for a set for some time but you can still get excellent results from a very generic set of muffin pans. One of the absolutely vital steps in the preparation of great popovers is preheating the pan in a very hot oven. This will give the popovers a great head start in rising, as they don't have to wait for the pan to warm up in the oven. Do not pre-grease the pans with oil or butter when preheating them or you will quickly have a very smokey kitchen. Instead, I use melted butter which I pour into the bottoms of the muffin tins when they are hot and then very quickly brush it up the sides of the cups before pouring in the prepared batter. Using this method and making sure your pans are very clean before starting ensures that the popovers will pop straight out of the pan without sticking too...works for me every time.

It is also extremely important that the batter for the popovers be at room temperature or even slightly warmer. I use lukewarm milk in my preparation and make very sure that my eggs are at room temperature. I sometimes even place the eggs in lukewarm water for 10 minutes to give them just a little extra temperature boost. A final tip for the batter is about careful measuring. A proper popover batter should have 2 parts flour and milk to one part egg volume. That is why I ALWAYS measure my eggs. 3 extra large eggs typically produce about 175 ml in volume but using different sized eggs will obviously yield different amounts. I've found that 175 ml of  beaten egg with 350 ml each of sifted flour and milk produces the perfect amount of batter for 12 muffin tin sized popovers.

The popover recipe is the same whether you are serving them with your favorite roast beef dinner or, as we love to do at our house, serve them at  weekend brunch with some great seasonal fruit jam.

Perfect Plain Popovers, without the added cheese. An essential addition to a roast beef dinner.

Perfect Popovers

• 175 ml beaten egg, at room temperature
• 350 ml sifted all purpose flour
• 350 ml milk, at room temperature
• 1/2 tsp salt
• 1/3 cup melted butter

(For Parmesan Cheddar Popovers, to the batter add 1/4 cup  finely grated Parmesan cheese, then when the batter has been poured into the pan, before they go into the oven,  top each popover with a couple of tablespoons of grated aged cheddar cheese)

Preheat a 12 piece muffin pan in a 450 degree F oven

Whisk together the eggs and milk. Sift together the flour and salt and make a well in the center. Pour the egg and milk mixture into the well and whisk together just until the liquid is incorporated. Small lumps are not a problem. Let the batter stand for 10 minutes. I like to make this batter in a bowl with a spout to make it easier and faster to pour into the prepared muffin pans but if you don't have one I recommend transferring the batter to a large measuring cup.

Working as quickly as you can so that the pan does not cool down, pour the butter into the hot muffin tins to cover the bottom. Using a pastry brush, give it a quick brush up the sides of the muffin cups. Then quickly pour the batter evenly into the muffin pans. A ring of melted butter floating on the batter is normal and necessary at this point.

Quickly return the pan to the hot oven and bake for 15 minutes at 450 degrees F before reducing the heat to 375 degrees F and baking for an additional 15-20 minutes. The popovers should be a deep golden brown. It is VERY, VERY important not to open the oven door at any point in the baking time or you risk your popovers falling. Remove from oven and let rest for only a couple of minutes before removing them from the pan. and serving.

When using popover pans like I did here, I've found it best to fill them almost to the top with batter for best results. The baking time at 450 degrees F is still 15 minutes but the time at 375 degrees should be increased to 25 to 35 minutes. The longer the better here, just take them out when they get a deep golden brown.