Best Popover Recipe {Vintage recipe from 1900's} (2024)

I opened the old recipe box again and was so excited to find a popover recipe. I have always heard how difficult making popovers was, but my Great Grandmother’s recipe did notfit into that category. I believe I may have found The Best Popover Recipe. I have made these babies several times and not only are they incredibly easy, they turn out every single time.

So what is a popover? In case you are curious,a popover is a light hollow roll made from a thin egg batter. They remind me of German pancakes. They are crispy on the outside, but soft and dense in the inside. They have a buttery flavor and are best served hot from the oven. I like to spread a little jamon mine but the flavoring options are endless.

This recipe uses simple ingredients that are always in my kitchen. Eggs, milk, flour, salt and butter. The only thing that I didn’t have and had to borrow was a popover pan. They look like this.

We had to return the pan after having it for 3 weeks, and I am missing it already. These pans have deep, tapered cups set apart to promote proper air circulation and efficient baking. I bet they have these pans at places like Walmart. I heard you can try making them in muffin tins and that it will work, just not as good, but I haven’t actually tried doing it that way myself.

Okay, enough chit chat, you ready to find out how to make the best popover recipe in your life?

1900’s Vintage Popovers Recipe

First you will want to place your popover pan on the oven rack on the lowest position. Pre-heat the oven to 450 degrees with popover pan in oven.

Next you will make the popover batter. Mix 2 eggs, 1 cup flour, 1 cup milk, dash of salt, and 1 tablespoon of melted butter. Beat with hand mixer or whisk, and mix until the batter is smooth and has little air bubbles on the surface.

Once oven is preheated, pull out popover pan and coat with cooking spray. Add the batter into the hot pan about 3/4 full. Put pan back in oven and bake for 20 minutes.

After 20 minutes, reduce heat to 350 degrees and bake an additional 15 minutes. Take pan out of oven, and take a second or two to swoon over the beauty of these popovers. They are so pretty!

Popovers lose that crunchy outer shell if they sit in the pan too long so stop staring at the beauty and make sure to dump them out onto a cooling rack right away. Then poke a hole in the bottom or side of each popover with a small knife to let the steam escape. Serve immediately. They arebest right out of the oven. Like I said earlier, I like it best with jam. Mmmmm… so good!

This recipe only made 4popovers…. super annoying since a popover pan has 6 cups. I fixed this problem by triplingthe recipe and making 2 batches and it worked out perfectly. Tripling the battermade the perfect amount for 12 popovers. Problem solved.

I hope you try to make a batch of my Great Grandmother’s popovers, especially if you have never tried a popover before. I have added the recipe below. Happy baking!