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While shooting the fabulous home of my new friends, Trent DeBerry and Collin Robison, for the Autumn 2015 edition of Nora Murphy Country House, https://noramurphycountryhouse.com/magazine/autumn-2015/country-house-style/#.VkTOUaQzTtA, we were treated to the most glorious popovers I’ve ever had!

When Texas natives Collin and Trent met, Collin was working at Neiman Marcus in Dallas, and the two would often lunch at The Mariposa. Their signature popovers were such a special treat, that Trent surprised Collin by obtaining the recipe so that they could enjoy them at home. These popovers, and a few other cherished family recipes (to be shared next week) are now a delicious Thanksgiving tradition at their house.

Thanks for sharing your beautiful home and your recipe Trent and Colin!


Love, Nora


The Mariposa Popovers


3 ½ cups milk

4 cups all-purpose flour

1 ½ teaspoons salt

1 teaspoon baking powder

6 large eggs, at room temperature


  1. Preheat the oven to 450°F.
  2. Spray a popover pan generously with non-stick cooking spray.
  3. Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.
  4. In a large bowl, sift the flour, salt and baking powder; set aside.
  5. In the work bowl of a stand mixer fitted with a whisk attachment, crack the eggs, and beat on medium speed for about 3 minutes, until the eggs are foamy and pale in color.
  6. Turn the mixer to low, and add the warm milk.
  7. Gradually add the flour mixture, and beat on medium speed for about 2 minutes.
  8. Turn the mixer off, and allow the mixture to rest for one hour at room temperature.
  9. Fill the prepared cups of the popover pan, almost to the top with batter. Place pan on a rimmed baking sheet.
  10. Bake at 450°F for 15 minutes.
  11. Turn oven temperature down to 375°F, and bake for an additional 30 to 35 minutes, until the popovers are a deep golden brown on the outside, and airy on the inside.
  12. Turn out the popovers and serve hot.

Notes: The key to making great popovers is having the eggs and the milk warm before the mixing. It’s also important to let the batter rest for a full hour before filling the cups. The popovers will rise 3 to 4 inches, so before preheating your oven, make sure your racks are spaced appropriately.


  1. Susan wells on July 31, 2017 at 5:14 am

    How many popovers does this recipe make ? What size popover pan
    Is used ?

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