Custardy Popovers

Popovers can be eaten as a part of just about any meal. It makes a great breakfast food or goes really well with soups or salads. The list goes on and on.

I remember when I was going to school in Amherst, MA; there was a great little cafe called Judies’s that was famous for its popovers.

The best popovers I’ve ever eaten are at Eleven Madison Park in New York City.

Here is a recipe I found in one of my favorite cookbooks – The Moosewoood Cookbook by Mollie Katzen.

It’s a really simple, rather low-fat recipe.


Yields: 1 dozen


2 to 3 Tbsp melted butter, for the pan

2 – 4 large eggs

1 1/4 c milk

1 1/4 c flour

1/2 tsp salt


• Preheat oven to 375.

• Brush the insides of 12 muffin cups with melted butter.

• Beat together the eggs and milk in a medium-sized bowl.

• Add the flour and salt, and beat with a whisk until reasonably well blended. It’s fine if there are a few lumps.

• Fill each muffin cup about ½ to 2/3 full.

• Bake 25 minutes if using 2 eggs, 30 minutes for 3 eggs, and 35 minutes for 4 eggs.

• Try to refrain from opening the oven during baking.

• Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape (This helps them hold their shape.)

• Serve as soon as possible, plain or with butter and/or jam.

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