I Love Desserts


Makes 2 popovers


There is no leavening in crisp, airy popovers. Eggs and the steam produced by the milk work to balloon them. It helps to have the egg and milk at room temperature so they will produce enough steam to rise high and evenly.

2 teaspoons unsalted butter, melted
1 medium egg, at room temperature
1/4 cup whole milk, at room temperature
1/4 teaspoon sugar
1/8 teaspoon salt
1/4 cup all-purpose flour

Pan required:
1 standard muffin pan (1/2-cup capacity)

Note: You can add 2 tablespoons finely grated Parmesan to the milk mixture. Then add the flour mixture and bake as directed to create parmesan popovers.


Buy the Book!


Small-Batch Baking
by Debby Maugans Nakos
Workman Publishing Company
Hardback, 464 pages, $24.95 (U.S.), $34.95 (CAN.)
ISBN: 0761135871
Paperback, 352 pages, $13.95 (U.S.), $19.95 (CAN.)
ISBN: 0761130357
Recipe reprinted by permission.


Small-Batch Baking



This page created February 2005