Alexandra cooks popovers

This popover recipe gives you the absolute best popovers, with a crispy exterior & hollow interior. Light, buttery & fabulous!

Most popover recipes are basically the same — if you compare the many recipes online, you'll find they differ slightly in the number of eggs and quantities of milk and flour, but you'll also see that the basic ratio of flour to milk to eggs is roughly the same. This is essentially 1.5 times my mother's recipe, with influence from both King Arthur Flour and America's Test Kitchen, both of which emphasized using room temperature or slightly warmed ingredients. In sum, the keys to success here…

You don't need a popover pan to make these; a muffin tin works just fine!

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

Popovers - the American version of Yorkshire pudding: popovers are tender, airy, hollow rolls surrounded by burnished crust and are so yummy and addictive!

Master the art of making the best classic popovers. Get expert tips and tricks for achieving the lightest and tastiest popovers.

Perfect recipe for Classic Popovers made in a popover pan.

Crisp and toasty on the outside, custardy and lush within. With our easy and foolproof recipe, popovers are dependably magical.

Classic popovers are crispy on the outside and tender on the inside and so easy to make. They're delicious warm and slathered with honey butter.