Best Popovers
  • 3 large eggs, room temperature
  • 1½ cups whole milk, room temperature
  • 1½ cups flour
  • 1¼ teaspoons kosher salt
  • Solid Crisco, 1 T.
  1. If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm in the microwave.
  2. Preheat your oven to 450 degrees with a nonstick popover pan (6 cups) on rack in lowest position.
  3. Whisk milk and eggs by hand in a bowl, one minute.
  4. Add flour and salt and whisk, some small lumps will remain and it will be thick
  5. Carefully Remove popover pan from oven and grease with the crisco. Lightly dust with a little sprinkle of flour.
  6. Fill popover cups about ¾ full with batter.
  7. Bake 20 minutes, then reduce oven temperature to 350 degrees.
  8. Bake 20 more minutes.
  9. Remove from oven and take out of pan. Lay on a cooling rack.
  10. Serve hot with butter and an extra sprinkle of kosher salt, if desired.
Recipe by Hugs and Cookies XOXO at