Popovers – Luscious easy treats my grandkids love


Popovers – Luscious easy treats my grandkids love


A very old-fashioned breakfast or snack food has been rediscovered by my grandkids, several of whom make them easily and often with minimal adult help. These golden puffed-up tender sorts of hot muffins or breads are basically crepe batter cooked in muffin tins. Popovers, which have been made in America for several centuries, are thought to have evolved from the earlier British Yorkshire pudding. They are perfect for a dab of butter, or honey or a fruit jam, and are best right out of the oven. 

Popovers made by my grandson Jonah
The batter is the same as for French crêpes – a cup of flour, a cup of milk, a couple of eggs, and optionally a pinch of salt. They are, in our experience, something the young kids can make, and certainly love to eat them. 

The recipe makes 12 popovers, enough for 4-6 people. 

2 eggs

1 cup flour

1 cup milk

1/4 teaspoon salt (optional)

12 small pieces butter 

In a bowl beat together the ingredients other than the butter with a small whisk or fork until well combined. 

Set oven for 400 degrees (380 convection). Place a small piece of butter in each cup of a 12-cup muffin tin. Place tin in the heated oven until the butter melts. 

Spoon batter evenly into the 12 muffin cups. Place in oven and bake for 20 minutes. Turn the pan around and bake for another 8-10 minutes, or until popovers are well puffed and golden on the tops. 

Serve hot, with a little butter and/or fruit jam or honey.

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