Popover Recipe

This is a family favorite for special occasions or just any weekend for a special breakfast. For best results use a popover pan, but if you don't have a popover pan a large muffin pan or a cast iron pan can be used. Whatever pan you're using, make sure to butter it up good to get them to 'pop'.


  • 4 eggs
  • 3/4 tsp kosher salt
  • 1 1/2 c. flour, divided into 3 parts
  • 1 1/2 c. milk, divided into 2 parts
  • Butter, preferrably Kerry Gold, for pan and topping each popover


Preheat your oven to 425 degrees F and if you have a baking stone or cookie sheet, put it in the oven to prevent clumps from overflowing and burning on the bottom of your oven.

Add the salt to the eggs in a medium sized bowl and beat lightly. Then stir in the flour and milk, alternating each one: Start by adding a 1/2 cup of flour sprinkling it in and stiring it into the egg. Then add 3/4 cup of milk stir it into the batter. Add another 1/2 cup of flour and stir. Add the last 3/4 cup of milk stir in, then add the last 1/2 cup of flour and while stiring it in you can squish the largest clumps of flour but it's ok if it's a little clumpy.

Butter every cup in your pan well on the bottom and sides and then add the batter equally among the pan. A popover pan typically has 6 cups, or fill whatever pan you're almost to the top. Then shave off a little more butter and top each popover with the butter.

Bake at 425 degrees F for about 22 mins or until they rise nice and high. Then lower the heat to 375 degrees F and cook for another 18 mins to finish cooking and brown the outsides.

Pull out of the oven and serve along side butter, honey and your favorite Taste Preserved Fruit Spreads!

Makes 6 popovers if using a popover pan.

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