Food Desserts & Baking Bread & Muffins Popovers Pastry chef Emily Marks learned all the tricks to making popovers during her five years at The Bachelor Farmer in Minneapolis, which closed during the pandemic in 2020. Serve them with the restaurant's signature honey butter or swap chopped fresh herbs, black pepper, or shredded cheese for the honey. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 12, 2020 Print Share Popovers. Photo: Brie Passano Hands On Time: 10 mins Total Time: 50 mins Servings: 12 Yield: 12 popovers Jump to Nutrition Facts Ingredients 2 cups whole milk, at room temperature 4 large eggs, at room temperature 2 teaspoons kosher salt* 4 tablespoons clarified butter** or vegetable oil 2 cups all-purpose flour ½ cup butter, softened 1 tablespoon honey Directions Place a 12-cup (2 1/2-inch) muffin pan in oven; preheat to 450°. In a large bowl, combine milk, eggs and salt. Stir in 2 tablespoons butter. Add flour in a couple of additions, mixing gently. (It's OK to have small lumps.) Remove pan from oven and brush the cavities generously with about 2 tablespoons clarified butter. Quickly fill the muffin cups to the top with batter. Place pan in oven. Reduce oven temperature to 400°. Bake for 40 minutes. Remove from oven and pop out of pan. They taste best hot and fresh, but you can reheat the popovers on a sheet pan for 5 to 8 minutes in a 350° oven. While the popovers bake, prepare Honey Butter: Mix together softened butter and honey. Serve with warm popovers. *SHOPPING TIP Emily likes Diamond Crystal brand. Other brands of salt may be finer in texture and not as much by volume will be needed. **SHOPPING TIP Clarified butter lacks milk solids, so it won't burn at high temperatures. You can buy it (sold as ghee) at large supermarkets or make your own easily, following online directions. Or just use oil: It's less flavorful, but you'll be buttering the popovers at the table anyway! A Word on Pans You can buy pans specially designed for popovers. They look like six-cup muffin pans, and the cavities are deep and narrow. If you have one and would like to try this recipe in it, divide the batter evenly among the cups (it will reach nearly to the brim) and plan for big popovers. Print Nutrition Facts (per serving) 220 Calories 13g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 220 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 91mg 30% Sodium 235mg 10% Total Carbohydrate 19g 7% Total Sugars 4g Protein 6g Calcium 61mg 5% Iron 1mg 7% Potassium 102mg 2%