3½ cups milk

4 cups all-purpose flour

1½ teaspoons salt

1 teaspoon baking powder

6 large eggs, room temperature


Spray a popover pan generously with non-stick cooking spray. Place the pan on a rimmed baking sheet and set aside.

In a large measuring cup or bowl, heat milk in the microwave until it’s warm throughout (in my microwave, that’s 2 minutes).

Sift the flour, salt, and baking powder into a large bowl; set aside.

In the work bowl of a stand mixer fitted with a whisk attachment, beat the eggs on medium speed until they are foamy and pale in color, about 3 minutes.

Turn the mixer to low and add the warm milk.

Gradually add the flour mixture. When it’s incorporated, turn the speed up to medium and beat for about 2 minutes, then allow the mixture to rest at room temperature for one hour.

Preheat oven to 450°F.

Fill the prepared cups of the popover pan almost to the top with batter, then put the pan into the oven (the baking sheet makes it easier to move around without spilling and also catches any overflow).

Bake at 450°F for 15 minutes, then lower the temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are a deep golden brown on the outside and airy on the inside.

Turn out the popovers and serve them hot.

Notes: The key to making great popovers is having the eggs and the milk warm. 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 make sure your oven racks are spaced accordingly before you turn your oven on.