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The Perfect Popover Recipe

Inspired by the Zodiac Room at Nieman Marcus and The Polo Bar in NYC, we have the fool-proof recipe for the ubiquitous popover. It is the American version of English Yorkshire pudding.The perfect popover recipe achieves an eggy, hollow, steam-rising-when-you-break-it-open texture.   Serve with a side of strawberry butter or whipped chive butter. This popover recipe is guaranteed to be a New Year’s Eve hit. This may become a Christmas tradition as well.

The Secret to the Perfect Popover Recipe 

The key though to a successful popover is the pan.  Yes, you can shortcut it and use a regular muffin pan. However, you won’t get the same puffed up effect and the dense egg yet airy fluffiness inside.  To make the perfect popover recipe, simply put, you need the special pan.  First the popover pan is deep enough to achieve the right height.  Second, a popover pan has the right coating to not stick to the bread.  Third, because there is air between each popover in the special pan, it allows for that steam to come out of the popover.   Neiman Marcus sells their signature pan for a reasonable $18, which makes it also a nice gift.

The other key to the perfect popover is to use enough butter. Also forgo the gluten-free flour and just go for it as a special treat.  If you’re using cheese, don’t mix it into the batter. Instead, sprinkle it on top right before you’re ready to bake.  Otherwise the recipe could not be easier. And this popover recipe has the greatest rate of return on presentation and taste for your guests.

Makes 12 popovers

3 cups flour
3 cups whole milk
8 eggs
6 tablespoons melted butter
2 teaspoons sea salt
Cooking spray or 2 tablespoons melted butter to brush the popover pan


Micro-planed hard cheese like gruyere, parmesan or manchego


Set the eggs, butter and whole milk out on the counter for about an hour before you assemble the popovers. You get a better result when your ingredients are room temperature.

Preheat the oven to 450 degrees

In a large bowl, beat the eggs, then add in the whole milk.  Drop in the flour, one cup at a time, until all the lumps are gone and the batter is smooth.  Add in the melted butter and the sea salt, along with the chives.

Pour your batter into the greased popover pan, and bake totally undisturbed, not opening the oven to even take a peak, for 25 minutes.  Reduce heat to 350 and bake for another 10-15 minutes, depending on your oven, until the popovers are nice and golden brown.  Serve hot, right out of the oven, with butter.

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