Puffy Popovers
One of those simple bakes that feel like a small kitchen miracle. With just a few pantry ingredients and a hot oven, they rise tall, airy, and golden, ready to be served warm and shared at the table.
Servings: 10
Ingredients:
- 1 cup flour
- 1 cup 2% milk
- 2 eggs
- 1 tsp salt
- 2 tbsp butter
Method:
Start Cooking- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the flour, milk, eggs, and salt until smooth with a hand whisker.
- Place baking cups into a muffin pan. Add about ½–1 teaspoon butter into each cup.
- Put the pan into the oven for about 2–3 minutes, just until the butter melts and is hot.
- Carefully remove the pan and quickly pour the batter into the hot cups, filling each about halfway.
- Return the pan to the oven immediately.
- Bake for 30 minutes until tall, golden, and puffed.
- Remove and serve right away. Bon appétit.
Kitchen Tools:
- Cupcake liners foil-lined recommended
Notes:
From the kitchen
- Room temperature eggs and milk help popovers rise higher.
- Do not open the oven door while baking.
- Popovers deflate as they cool. That’s normal.
- Add a pinch of black pepper, garlic powder, or paprika to the batter for a savory version.
- Stir in chopped herbs like parsley, thyme, or dill.
- Sprinkle grated parmesan or shredded cheese into the cups before baking.
- For a sweet version, add 1–2 teaspoons sugar and a splash of vanilla.
- Serve warm popovers with feta cheese, sliced tomatoes, and cucumbers.
- They’re also wonderful alongside soups and eggs.
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Nutrition:
Calories: 91 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 41 mg | Sodium: 76 mg | Potassium: 66 mg | Fiber: 0.3 g | Sugar: 1 g | Vitamin A: 142 IU | Vitamin C: 0.1 mg | Calcium: 37 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Puffy Popovers
WHY WE LOVE IT
Puffy popovers are cozy and light, filling our weekend mornings with a warm pastry that feels nourishing and satisfying.
A LITTLE STORY
In England, this airy batter was baked beneath roasting meat to catch the drippings and stretch family meals. Over time, it crossed the ocean and became the popover: lighter, taller, and baked in individual cups.
DID YOU KNOW?
Popovers don’t use yeast or baking powder. They rise because the liquid in the batter turns into steam, which lifts the dough and creates a hollow, airy center.