No Peek Popovers Recipe

Introduction

Popovers are light, airy rolls with a crisp exterior and hollow center, perfect for breakfast or dinner. This no-peek popover recipe ensures tall, golden results every time by keeping the oven door closed during baking.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon sea salt
• 4 eggs (about 1 cup)
• 2 cups 2% reduced fat milk
• 1 tablespoon butter

Instructions

1. Step 1: Place a popover pan in the oven on the mid-lower rack. Preheat the oven to 450 degrees F (230 degrees C).
2. Step 2: Sift the flour into a large mixing bowl.
3. Step 3: Add the sea salt to the flour and gently fluff together.
4. Step 4: Crack the eggs into a measuring cup, making sure you have a total of 1 cup of egg.
5. Step 5: Add the milk to the eggs and whisk until the mixture is light yellow and slightly frothy.
6. Step 6: Stir the liquid mixture into the dry ingredients until just combined; some lumps are okay.
7. Step 7: Melt the butter and brush it onto the hot popover pan. Quickly fill each cup about 3/4 full with batter.
8. Step 8: Bake at 450 degrees F (230 degrees C) for 20 minutes. Be sure not to open the oven door during this time to prevent the popovers from collapsing.
9. Step 9: Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 10 to 15 minutes, or until golden brown.
10. Step 10: Remove from the oven and enjoy warm.

Tips & Variations

• For extra crispiness, avoid opening the oven door while the popovers bake to maintain steam and structure.
• You can substitute whole milk for 2% milk for richer flavor and texture.
• Add herbs or shredded cheese to the batter for savory variations.
• If you don’t have a popover pan, use a muffin tin, but expect slightly different shapes.

Storage

Store leftover popovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350 degrees F (175 degrees C) for 5-10 minutes to restore crispness. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why shouldn’t I open the oven door while baking?

Opening the oven door lets out steam and sudden temperature changes, causing popovers to collapse and lose their airy structure.

Can I prepare the batter ahead of time?

It’s best to bake popovers immediately after mixing the batter for optimal rise and texture. Letting the batter rest can reduce their height and fluffiness.

No Peek Popovers Recipe

---

★★★★★

4.7 from 109 reviews

• Author: Ben
• Total Time: 45 minutes
• Yield: 8–10 popovers 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

These No Peek Popovers are light, airy, and perfectly golden puffed pastries made with simple ingredients like all-purpose flour, eggs, and reduced-fat milk. By avoiding peeking into the oven during baking, you ensure maximum rise and a beautiful hollow center ideal for stuffing or serving with butter and jam. A quick and straightforward recipe perfect for breakfast or brunch.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Sea Salt

Wet Ingredients

• 4 Eggs (approximately 1 cup)
• 2 cups 2% Reduced Fat Milk
• 1 tablespoon Butter (for brushing the pan)

---

Instructions

1. Preheat Oven and Prepare Pan: Place the popover pan on the mid-lower rack of your oven. Preheat the oven to 450°F (230°C) to ensure the pan is hot before batter is added.
2. Sift Flour: Sift 2 cups of all-purpose flour into a large mixing bowl to aerate and remove lumps for a light batter.
3. Add Salt: Add 1 teaspoon of sea salt to the flour, gently fluffing to combine evenly.
4. Measure Eggs: Crack 4 eggs into a measuring cup, ensuring the total volume is about 1 cup for accurate proportioning.
5. Combine Wet Ingredients: Add 2 cups of 2% reduced-fat milk to the eggs and whisk thoroughly until the mixture is light yellow and slightly frothy.
6. Mix Batter: Pour the liquid mixture into the dry ingredients and stir just until combined. Some lumps are okay; overmixing can toughen the popovers.
7. Prepare Pan: Melt 1 tablespoon of butter and brush it evenly over the hot popover pan to prevent sticking and encourage crisp edges.
8. Fill and Bake (First Stage): Quickly fill each cup in the popover pan about 3/4 full with batter. Place the pan in the oven and bake at 450°F (230°C) for 20 minutes. Do NOT open the oven door during this time to prevent the popovers from collapsing.
9. Adjust Temperature and Finish Baking: After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue baking the popovers for an additional 10 to 15 minutes or until they are golden brown and crisp.
10. Enjoy: Remove from the oven and serve warm. The popovers should be hollow inside, crisp on the outside, and perfect for filling or topping.

Notes

• Do not open the oven door during the initial baking stage to avoid collapse of the popovers.
• Brush the pan thoroughly with butter to ensure popovers release easily after baking.
• Some lumps in the batter are fine; avoid overmixing to keep the texture light.
• You can add herbs or cheese to the batter for savory variations.
• Popovers are best enjoyed fresh and warm but can be reheated briefly in a hot oven to refresh crispiness.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: popover recipe, no peek popovers, breakfast popovers, easy popover recipe, airy popovers