How to Make Popovers

Light, airy and hollow popovers are best devoured piping-hot right out of the oven. Ina Garten's eggy, golden popovers are prepared the classic way, with an easy-to-make batter and a hot pan. Bake a fresh batch for breakfast, or for a special side to accompany a meat dinner.
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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Popovers, Step by Step

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and there's no peeking while they're in the oven.

Get the Recipe: Popovers

Prepare the Pans

Preheat the oven to 425 degrees F. Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat.

Mix the Batter

Meanwhile, whisk together 1 1/2 cups flour, 3/4 teaspoon kosher salt, 3 extra-large eggs, 1 1/2 cups milk and 1 1/2 tablespoons melted unsalted butter until smooth. The eggs and milk should both be at room temperature.

Finish Whisking

The batter should be smooth and thin.

Fill the Pans

Pour the batter into the popover pans until each cup is less than half full.

Bake the Popovers

Place the popovers in the oven and bake for exactly 30 minutes. Do not peek. The popovers will leave the oven hollow and golden brown.