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Popovers are beyond special. They take some time to bake, but require few ingredients. All you need is patience for the magic to happen. And it will. And you will never want the holidays without popovers. The secret is to have several ovens, as they require 45 minutes of uninterrupted work, which means they can be made while the turkey is resting. Perfect.

Course Bread
Cuisine American
Keyword bread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Author The Cowgirl Gourmet


  • 2 tablespoon unsalted butter melted, plus ½ teaspoon for greasing each of the pans
  • 1 ¼ cup flour
  • ½ teaspoon kosher or sea salt
  • 3 large eggs at room temperature
  • 1 ¼ cups milk at room temperature


  1. Preheat the oven to 400 degrees.
  2. Place approximately ½ teaspoon butter in each popover holder. A pan comes with either 6 big or 12 smaller holders.
  3. Place the pan(s) in the oven for at least 5 minutes to preheat, or better yet, while you make the batter.
  4. Whisk the flour, salt, eggs, milk and 2 tablespoon melted butter together until smooth. The batter will be thin.
  5. You'll want the butter in the pans to be almost burned and bubbling when you fill it with the batter.
  6. Fill each of the popover pans just a little over 1/2 full and bake for 20 minutes at 400 degrees. Reduce the temperature to 300 degrees and bake another 20 minutes.
  8. Serve immediately and slather with butter (and jelly, perhaps) and/or gravy and enjoy! They will deflate quickly, so eat them quickly!!

Recipe Notes

David's note: While we enjoyed popovers with butter and jelly this morning for breakfast (and Nacho and Guero LOVED them, too), I would recommend you take some cut up turkey or roast beef that you are having for holiday dinner and stuff it inside the popover with gravy...and eat it!