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Recipe: Popovers from 'A Homemade Kitchen'

Alana Chernila
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that’s not quite as delicious as I remember it? Serve with popovers. Friends coming over with picky kids? Anything + popovers. Of course, I wish all my meals were flawless and delicious, and all my experiments came out cookbook-worthy. But for the meals that do n’t quite make it, popovers save the day. This is also a great recipe for kids, because once it’s in your blood, you can rely on it for life. The blender, along with the hot oven, creates a lofty popover with a hollow center. Although you can buy a special fancy popover pan, this recipe works just fine in a regular muffin tin. If you prefer a more custardy popover, mix the ingredients by hand and bake in a 375°F oven for 30 to 35 minutes.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Baking
Cuisine American
Servings 12 popovers


  • 3 large eggs
  • cups 360 ml whole milk or buttermilk (for homemade, see page 34)
  • cups 180 g all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoons ½ stick/56 g unsalted butter, melted and slightly cooled
  • Safflower oil or melted butter for greasing the pan
  • Optional: ¼ cup fresh herbs; 4 ounces 115 g chèvre


  • Preheat the oven to 425°F. Combine the eggs, milk, flour, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
  • Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITH OUT OPENING THE OVEN, 25 to 28 minutes. Serve immediately.