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Nutrition Facts
Serving Size 1 (78g) Recipe makes 6 servings
Calories 126
Calories from Fat 30		(23%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 237mg		9%
Potassium 106mg		3%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 0.6g	2%
	Sugars 0.2g
Protein 5.6g		11%
detailed view... how is this calculated?

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No-Beat Popovers

Recipe #105830 | 35 min | 5 min prep | add private note

⁽⁴⁰⁾ RATE IT NOW Print Recipe

By: LAURIE
Dec 10, 2004

The secret of these is to start with a cold oven and not to peek for the entire baking time. Delicious and super simple to make. We like them for breakfast with butter and honey or strawberry jam. To clarify, I have a popover pan that makes 6, big, tall popovers with this recipe, that is what is in the picture. You will get more and may have to adjust the baking time less if you use muffin pans as they will not be as high as the actual popover pans.

SERVES 6 (change servings and units)

Ingredients

2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt

Directions

1
Break eggs in a bowl.
2
Add milk, flour and salt.
3
Mix well with a spoon, disregarding lumps.
4
Fill greased popover pans or muffin tins ¾ full.
5
Put into oven.
6
Set control to 450 and turn on heat.
7
Bake 30 minutes.

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Featured Reviews for This Recipe

From: tifdblpn

On Jun 3, 2009

These were good. They were heavy and dense. We added jelly/jam to ours. They would not have been as good by themselves. Thanks for the easy recipe.

0 people found this review helpful

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From: Connie Lea

On May 31, 2009

I had high hopes for these, since they were so easy to make, but I didn't think they raised enough or were airy enough. However, they did taste very good.

0 people found this review helpful

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From: Roosie

On Aug 14, 2005

Very easy, very tasty! This was my first time making or eating popovers, so I don't really have a "standard" to compare these to, but they were really good. I made mine in a muffin tin and got 6 lovely puffy, airy but still very moist and slightly chewy on the inside. I used whole wheat pastry flour instead of white, which worked just fine. I had mine with butter and honey and BF enjoyed his with butter and cherry jam. Thanks Laurie- this is one I'll surely keep on-hand for those "whoops, there's no breakfast!" mornings. The hardest part about this recipe was not opening the oven door for 30 minutes! The suspense was killing me!

5 people found this review helpful

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From: Debbie #5

On Oct 25, 2005

I made these for breakfast for my Mom,Hubby and myself yesterday morning,served with an assortment of spreads ie,,a few different fruit preserves,honey & butter,,I doubled the recipe yeilded 12 popovers made in two different kinds of muffin tins,one pan non-stick the other a regular muffin tin because thats all I had to work with,, (both pam cooking sprayed) the popovers from the regular muffin tin came out the best,they were awesome,they rose up nice and high,were very light and fluffy and tasted great,,the popovers from the non-stick muffin tins didnt rise very much and werent quite as airy and fluffy and tasted a bit eggy but did still taste pretty good!!! so Id suggest that you NOT use Non-stick pans for this recipe!!! Thanks for a great easy breakfast treat!!! will be making them again soon im sure!!! Deb