HOME > Chowhound > Home Cooking >

Discussion

Popovers

Hi,
As a child, many years ago, my Dad used to make the most beautiful and tasty popovers. They "popped" up and were hollow inside. Absolutely delicious with butter and honey. I have tried two different recipes and cannot get them to puff up. They rise maybe a half an inch and just bake. Can anyone help me? I want to go back to my childhood and it just isn't working. What am I doing wrong? I am following the recipe to a "T"
Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
    1. did you open the oven while they were cooking? this would cause the popovers to not puff up or deflate

      1. The Fannie Farmer recipe has never failed me.

        2 eggs
        1 cup milk
        1 tbsp melted butter
        1 cup flour
        1/4 tsp salt
        Half-fill buttered muffin pan or custard cups. Put them in a cold oven and set heat at 450. Bake for 15 minutes, then reduce heat to 350 and bake another 15-20 minutes.

        They always work for me, although I splurged for a popover pan from Williams-Sonoma because I was so addicted to them. I've tried many other recipes and this one is by far the most foolproof!

        3 Replies
        1. re: rastorga

          That looks just like the recipe I used. Definitely start with a cold oven and do not open. Thanks for reminding me of this recipe. I have not cooked them in a long time.

          1. re: rastorga

            I use this recipe too, cutting it in half, since I live alone. Do you think the melted butter makes a big difference? I never use it, now I wonder if I'm missing something!

            1. re: rastorga

              I have to agree, the Fannie Farmer recipe works great. I got a FF cookbook 20 years ago and always used the recipe for my "perfect" popovers. I tossed out my FF cookbook recently as it was falling apart and I got a new Better Homes and Gardens cookbook. I tied that recipe 2 weekends ago FAILURE. Then I went on the internet last weekend and tried a "no fail" recipe I found there which said to start in a warm oven - FAILURE again. This weekend I tried one more internet recipe and finally decided to search for my old failsafe the FF recipe and here it is. THANK YOU rastorga next week I will try again this time with my favorite old FF recipe!

            2. Tips, make sure you use whole milk, not 2% or skim. DO NOT OPEN OVEN. I heat muffin tin in hot oven, add butter and then batter. This seems to make them very puffy. Sift your flour so it is fluffy. I also add herbs like dillweed, finely chopped parsley, shallots, cheese to flavor popovers. You must time them so that guests are at table when done, they deflate very quickly, won't hold well.

              1. Can you post the popover recipe you're using?

                3 Replies
                1. re: the5thbeatle

                  Be glad to....2 Eggs, 1 cup whole milk,1 tbl.spoon.butter,1 cup flour and 1/4 teaspoon of salt. Mix all ingredients, Fill greased muffin tins 1/2 full. Put in cold oven and set temp top 450 degrees.Bake for 15 minutes. Reduce heat to 350 and bake for another 15-20 minutes.
                  I also tried starting in the hot oven. Neither way worked. I used Pyrex custard cups.

                  1. re: Sandyb1115

                    Your recipe has the same ingredients as mine does, and in the same proportions. Except I don't use the butter in the batter, I use it to grease the pan. Couple of things mentioned in the recipe I have:

                    Gently warm the milk.
                    Whisk the eggs until frothy and slowly whisk in warm milk.
                    Sift the flour with the salt.
                    Add the flour slowly and gently to the eggs and milk, and don't over mix it. It should be mostly smooth, not completely smooth.

                    Good luck! Popovers are definitely worth the effort.

                    1. re: Sandyb1115

                      I make successful popovers every time.

                      The one and only time they did not pop for me os when I used bread flour. So, check your flour too. :)