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Serves 6.
By Dennis W. Viau; modified from many recipes.

Popovers are surprisingly easy to make, despite all the "rules" on the Internet. I tried everything and the results were almost always the same. The best guide I saw was on the King Arthur Flour web site. It said to ignore all those rules and just mix everything up and pour it into a popover pan. Bake and enjoy.

For this recipe I use a 6-cup popover pan.


2 large eggs, room temperature
¾ teaspoon salt (1 teaspoon if you like salt)
1 cup (240ml) milk, room temperature
1 tablespoon butter, melted (clarified butter is okay)
1 cup (5 ounces/142g) all-purpose flour


Heat your oven to 425°F (about 220°C).

Combine the eggs and salt in a medium-large mixing bowl. Blend with a whisk.

Add the milk and blend again. Then add the melted butter and stir.

Add the flour and blend until almost smooth. Small lumps are okay.

For convenience, transfer the mixture to a large measuring cup or a pitcher for easy pouring.

Pour the batter into the cups of a well-greased popover pan, filling each cup about ¾ full.

Bake 30 to 40 minutes until browned, longer if you want them darkly browned.

Transfer the popovers to a cooling rack and let cool a few minutes, then serve. They are best enjoyed soon after coming out of the oven.