Popovers 2



There are 1,001 recipes for Popovers and frankly… we don’t like any of them. Whether that’s because the “pop” doesn’t feel right, or maybe it’s the crunch. Either way, we came up with our version of the perfect Popover… and it’s an ode to Popover Cafe — a 32 year NYC staple that unfortunately closed a few years ago. Warm and friendly, the Upper West Side hangout was a place my wife (at the time girlfriend) took me too before going to see the Thanksgiving Day balloons being blown up for the first time. I’ll never forget the airy texture and strawberry butter ordered for the table instead of bread. Now, popovers are one of our favorite staples to bake. Craving something sweet and savory in the morning? Popovers. Want a late night carb-based snack? Popovers. Brunch? Popovers. Have we mentioned they are our favorite.


1 cup flour 

1 cup milk at room temperature

3 eggs at room temperature

Teaspoon salt 

2 tablespoons butter cut into 6 cubes


1. Start the oven at 450 degrees and place the popover pan in the oven to heat

2. When the oven comes to temperature, add milk, eggs, salt and flour to a blender and mix on high until smooth and very aerated. 

3. Add one cube of butter to each cup of the popover pan

4. When the butter melts, foams and the foam subsides, take the pan out of the oven and fill the batter about ¾ of the way up in each cup. (This step should not take very long)

5. Place pan back in oven and bake at 450 for 20 minutes

6. At the 20 minute mark, reduce oven temperature to 350 degrees and bake for an additional 15 minutes, or until popovers are browned evenly on all sides. *DO NOT OPEN OVEN DOOR AT ANY POINT THROUGH THE BAKING PROCESS

7. Pull out of the oven and serve hot with condiments of choice. 

*HPL Tip: If you don’t have a blender, you can use a stand mixer, hand mixer or simply whisk vigorously.

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