It was my turn to host Christmas this year, and I have to say that I was excited by the fact. You probably know by now that I love cooking for people, and when it comes to having an intimate lunch or dinner with friends and family, well, then you know that you probably just made my day. I wanted this Christmas to be special. After all, it seems as though  my wife and I have been running a hundred miles an hour for the last several months, and this was a much needed break. This was a break that I wanted us to sit down, enjoy some really great meals, and just simply enjoy. We did just that, and one of the things that we took time enjoy was the popover.

One of the easiest things to possibly make, and one that is interesting to serve for any meal of the day, could possibly be the popover. If you have never had a popover, just imagine biting into a muffin looking piece of bakery, that when bitten into, yields hollow deliciousness. It might be difficult to explain, but the popover is not only fun to eat, but it is incredibly simple to make.

Popover Recipe

As noted above, I wanted to enjoy a great meal, and for my dinner, I decided to go all out and make prime rib with popovers. There is something traditional about that combination, and I have to say, I am so glad that I made these popovers. This recipe will make approximately eighteen popovers, so cut in half should you not need that many.


  • 4 tbsp unsalted butter, melted
  • 6 eggs, room temperature
  • 2 cups of 2% milk
  • 2 tsp table salt
  • 2 tsp sugar
  • 2 cups of all purpose flour
  • 3 tbsp butter

That’s it. That is all you need to make something so amazingly good. Add everything but the flour and additional butter to a large mixing bowl, and do just that, mix until the eggs are nicely beaten. Gradually add in the flour and keep mixing until you have a nice, smooth batter.

Set the mixing bowl aside, and let the batter rest for about ten minutes.

Preheat your oven to 400 degrees. During this time, take the additional butter and grease your muffin tins, making sure you get the butter in and around each muffin tin. Ladle in the batter, about  1/2 or 3/4 up in each muffin tin.

Place the tins in the oven and bake approximately 30-35 minutes or until you they a golden brown. You will notice when taking them out of the oven that they rise above the tin, giving them the name they deserve, the popover.

To plate, I decided to lightly brush clarified garlic butter of the top of each one, giving them an additional kick to something that was already so delicious. Enjoy, and happy holidays!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Popovers”

  1. Love Popovers! I make a pudding with almond extract and use my icing tip w bag to fill the popover. Different take on a fav dessert.

  2. In the U K, we have them with roast beef, roast potatoes and green veg , we call them Yorkshire puddings

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