For an Amateur Baker, Impress a Crowd with Popovers

Popovers | NY Food Journal
Fresh gruyere-topped popovers right out of the oven

While we have, of course, many fantastic recipes here on New York Food Journal, our baking options have been limited.  So we decided to do something about that.  Having grown up on the Upper West Side, I had a longstand affintiy for popovers, having spent many childhood brunches at the Popover Cafe (suburb popovers, terrible everything else).

What was their popover secret? It turns out, not very much.  Popovers are shockingly easy to make. But don’t tell your friends that, who will no doubt compliment you on your expert baking techniques.  Hey, the Popover Cafe is still running this racket today.

There are four keys to popovers: (1) pre-heating the popover pans; (2) filling the pans less than half full to give them plenty of room to “pop”; and (3) absolutely NO peaking once they’re in the oven (OK you can peak through the oven door, but do NOT open it); and (4) serve immediately, before they have time to deflate.

Popovers | NY Food Journal
Our brunch with Popovers, apple butter, and frittata
Time for brunch!


Easy popovers

Course Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 Popovers
Author Michael Herman


  • 1 1/2 tbsp Butter melted
  • 1 1/2 cups flour
  • 3 large eggs
  • 1 1/2 cups milk ideally, at room temperature
  • 3/4 tsp kosher salt
  • Grated Gruyere or parmesan (optional)


  1. Preheat oven to 425 degrees

  2. Grease popover pans generously

  3. Place the popover pans in the oven for 2 minutes to pre-heat

  4. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. Take out the popover pans and carefully fill them with the batter less than half full. Bake for exactly 30 minutes. Don't peak! When done, grate with gruyere (if using).

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