45 minutes
Light and airy popovers with a hint of thyme, perfect for breakfast or as a side dish.
Unsalted Butter, melted
tablespoons
each
cups
teaspoons
teaspoons
All Purpose Flour, sifted
cups
Fresh Thyme, optional
teaspoons
1. Prep Oven and Pan
Preheat the oven to 425°F (220°C). Add a teaspoon of melted butter into each cup of a 12-cup muffin tin or popover pan. Place in the oven to heat.
2. Make Batter
In a medium bowl, whisk together the eggs, milk, 1 tablespoon of melted butter, sugar, and salt until well combined. Gradually sift in the flour, whisking continuously to avoid lumps. If using thyme, fold it into the batter until the mixture is smooth.
3. Bake Popovers
Carefully remove the heated muffin tin from the oven. Fill each cup halfway with the batter. Bake for 15-20 minutes at 425°F (220°C), then reduce the heat to 350°F (175°C) and continue to bake for an additional 15 minutes. This ensures a golden puff. Resist the urge to open the oven during this time to keep the popovers from deflating. Once puffed and browned, remove the popovers from the oven and immediately transfer them to a cooling rack to avoid sogginess.
Add about 1/2 cup of finely grated cheese to the batter. Good options include Gruyère, sharp cheddar, or Parmesan. The cheese will melt during baking, giving the popovers a savory depth.
Add grated cheese like Gruyère, cheddar, or Parmesan into the batter for a savory twist.
Add cracked black pepper and extra Parmesan cheese to the batter for a simple but striking flavor combination that pairs well with soups and salads.
Incorporate diced ham and shredded cheese into the batter for a filling brunch option.
Swap out thyme for other herbs such as rosemary, oregano, or a blend like Herbes de Provence for a different aromatic profile. Fresh herbs will give a more potent flavor, but dried ones can be used in a pinch.
Place your popover or muffin tin in the oven as it preheats. Pour the batter into the hot pan just before baking to help achieve maximum rise.
Ensure your milk and eggs are at room temperature before starting to help the batter mix uniformly and rise better.
Start baking at 425-450°F to set the structure and encourage a rapid rise, then reduce the temperature to cook the insides through.
Use a blender to create a smooth, lump-free batter and incorporate air, essential for the popovers to 'pop'.
Enjoy popovers fresh out of the oven to savor their crispy exterior and soft, airy insides.
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