Soft and Chewy Heath Bar Cookies

homemade popcover recipe, what are popovers.

4.56 from 9 votes

This classic Popover recipe makes tall and fluffy popovers that taste great with butter and jam for breakfast, or even your favorite gravy for dinner. They are crisp on the outside, light and airy on the inside, and so easy to make.

Prep Time5

Cook Time30

Total Time35

Course: Bread, Breakfast, Side Dish

Cuisine: American, British

Servings: popovers

Calories: 83kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons butter melted
4 large eggs room temperature
1½ cups milk warmed to about 125 degrees F
3/4 teaspoon salt
1½ cups all-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 450 degrees F.
Prepare 2 muffin tins by pouring about 1/2 teaspoon of melted butter into each cup, then set aside.
In a blender, add the room temperature eggs, milk, salt, and flour. Blend until smooth, then let the batter rest for 10 minutes. Once rested, pour the batter into the prepared muffin tins, filling each cup about 2/3 full. For the tallest popovers, fill every other cup in the 2 muffin tins. Place a baking sheet underneath each muffin tin to catch any potential batter overflow.
Bake the popovers in your preheated oven for 20 minutes, then reduce the heat to 350°F and continue baking for another 10 minutes, or until the popovers are golden brown and puffed. Do not open the oven door while baking.
Remove from the oven and let cool for a minute or two, then carefully slide out of the pans using a fork. Poke each popover with a knife to let the steam out so they stay crisp.
Serve immediately with butter, honey butter, jam, or your favorite gravy. Enjoy!

Notes

Storing and Reheating Instructions

Refrigerator: store leftover popovers in an airtight container in the fridge for up to 2 days.
Freezer: cooled popovers can be frozen in an airtight container or freezer bags for up to 2 months.
To reheat: reheat leftover popovers in a 350-degree oven for about 5-10 minutes, or until warm and crisp. The time it takes will depend on whether they are coming straight from the fridge or the freezer.

Nutrition