Classic Popovers with Water
Submitted by Cairo
Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThese classic popovers rise into golden, crispy shells with steam-filled hollows that beg for butter and jam.
The secret? Water in the batter creates lighter, airier popovers that practically float off the pan.
With just 5 pantry staples and a hot oven, you’ll master this old-school bakery treat in one try.
Serve them hot for breakfast alongside scrambled eggs, or split them open at dinner to soak up gravy and roasted meat drippings.
Pro Tips
- Preheat your gem pans or muffin tin until smoking hot before adding batter for maximum puff
- Beat the batter vigorously until smooth and bubbly to incorporate air for that signature rise
- Don’t open the oven door during baking or they’ll deflate (resist the urge to peek!)
- For extra-crispy shells, cut a small slit in each popover at 45 minutes to release steam
Ingredients
Directions
Combine eggs, salt, and sifted flour.
Add water slowly and beat mixture vigorously, using egg whip.
Add milk, and continue beating until batter is smooth and bubbly.
Pour batter into smoking hot, well-oiled gem pans.
Bake in hot oven at 430 degrees F. 40 to 60 minutes or until light and dry.
Comments