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Mini Popovers

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 12
Popovers are best right from the oven. Serve with butter, jam or other sweet or savory spreads. Serve them with roast beef or prime rib, and the popovers will soak up the luscious au jus gravy. The vanilla extract gives them a nice flavor, but is an optional ingredient. Purists enjoy their popovers with only salt added for seasoning. You be the judge!

1 1/4 cups flour
1/4 tsp. salt
3 large eggs
1 1/4 cups milk
2 tbsp. unsalted butter, cut into 12 even pieces
1 tbsp. unsalted butter, melted
1 tsp. vanilla extract (optional)

Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400°F (200°C). and set rack in middle of oven. Preheat popover pan in oven for 2 minutes. Blend flour, salt, eggs, milk and melted butter (and vanilla extract, if using) until misture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.

Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300° and continue baking 20 minutes.

Makes: 12 mini popovers.

Source: Chicago Metallic
Date: March 16, 2003


Reviewer: Abi
These turned out very well. I followed the recipe exactly, and the popovers came together wonderfully! The vanilla was especially an excellent touch. I tried to add chocolate chips to a few (just out of curiosity) but they just sank to the bottom and got very crispy. I recommend adding lighter things if you feel the need. I might try the next batch with some coconut shavings!! Anyways, I served them right out of the oven with butter and jam, and my boyfriend absolutely loved them! I am looking forward to making them again and again!!

Reviewer: Adele
This is a great recipe and it has never failed.


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