bread

Popovers – Plain or Savory

These light, airy popovers are a RizzieFarms favorite—simple enough for breakfast and versatile enough for cozy soup nights. The base batter is made from just bread flour, milk, eggs, melted butter, and salt, creating dramatic, hollow popovers with crisp, golden exteriors and tender, custardy centers. Plain popovers shine as a sweet treat topped with fruit and whipped cream, or simply spread with butter and jam. For dinner, the savory variations steal the show: Parmesan-packed popovers with fresh herbs, or a fragrant pepper–chive–lemon zest version that pairs beautifully with homemade soup or roast chicken. Whether sweet or savory, they’re best enjoyed straight from the oven, steaming hot with that irresistible signature “popover” rise.

Servings: 6 popovers (1 popover pan) or 8 smaller popovers (muffin pan method)
Total Time: 45 min
Pan: Popover pan or muffin/custard cups

Ingredients

Base Popover Batter
  • 1 cup bread flour
  • 1 cup milk (whole, half-and-half, or 2%, at room temperature)
  • 3 large eggs, at room temperature
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
Savory Additions (Option 1)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons finely chopped herbs (rosemary, thyme, or sage)
Savory Additions (Option 2)
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon zest
Tall golden popovers with optional savory herbs and Parmesan.

Instructions

  1. Preheat oven and prepare pan Move the oven rack to the lowest possible position. Preheat the oven to 425°F. Liberally spray the popover pan (or every other cup of a muffin pan) with cooking spray to prevent sticking.
  2. Blend the batter In a blender, combine 1 cup bread flour, 1 cup room-temperature milk, 3 large room-temperature eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt. Blend until perfectly smooth with no lumps.
    Room-temperature milk and eggs help the popovers rise higher.
  3. Add savory variations (optional) For Savory Option 1, add 1/2 cup freshly grated Parmesan cheese and 2 teaspoons finely chopped herbs to the blended batter. For Savory Option 2, add 1 teaspoon freshly ground black pepper, 1/3 cup grated Parmesan cheese, 2 tablespoons chopped chives, and 1 teaspoon lemon zest. Blend briefly or stir to combine.
  4. Fill the popover pan Pour approximately 1/3 cup of the batter into each cup of the popover pan (or into every other cup of a muffin tin).
  5. Bake—do NOT open the oven Bake at 425°F for 25 minutes without opening the oven door. After 25 minutes, reduce the temperature to 350°F and continue baking for another 10 minutes to set the centers and deepen the color.
    Opening the oven early can cause the popovers to collapse.
  6. Release steam and serve Remove the popovers from the oven and immediately cut a small slit in the top of each one to release steam. Serve at once.

Notes

  • A true popover pan is recommended for the best height and hollow centers.
  • If using muffin pans: fill only every other cup and use two pans so the heat circulates.
  • Custard cups placed on a rimmed baking sheet also work well.
  • For sweet versions, skip the savory additions and serve with fruit, whipped cream, jam, or honey butter.
  • For dinner, pair savory popovers with soups, stews, or roast meats.

Tags

bread popovers savory breakfast dinner rolls soup side easy