Popovers are trickier than they look. It’s surprisingly easy to get a batch that deflates when you remove them from the oven or winds up growing in some funky manner. But none of that really matters—even the oddest looking popovers can still taste delicious, particularly when they’re fresh from the oven.
- Makes: 6 large or 12 small popovers
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- 3 large eggs, room temperature
- 1 tablespoon unsalted butter, melted and cooled, plus extra for the pan
- 1 cup all-purpose flour
- 1 cup whole milk, room temperature
- ½ teaspoon kosher salt
- 3/4 cup grated cheddar cheese
- ¼ cup finely minced chives
- 4 slices bacon, cooked and crumbled
- Preheat the oven to 450°F.
- In a medium bowl, whisk the eggs and cooled melted butter. Add the flour, milk, and salt and whisk just until blended. Gently fold in the cheese, chives, and bacon. Do not overmix.
- Place the popover pan in the oven for 2 to 3 minutes. Remove and grease the popover cups with melted
- Fill the popover cups two-thirds full with the batter. Bake for 15 Lower the oven to 350°F and bake for an additional 20 minutes, until the popovers are golden brown and crusty. Do not open the oven door while the popovers are baking!
- Remove from the oven and make a small slit in the side of each popover with a sharp knife to prevent sogginess.
Do not substitute a muffin pan for the popover pan in this recipe.