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Popovers are like a mixture of a souffle and a biscuit in the most wonderful way. You can make them savory or sweet with endless combinations. The texture is almost croissant-like on the outside and fluffy like a souffle on the inside. Crunchy and buttery with hints of salt that doesn’t make you feel guilty and heavy after stuffing your face…I’m in.

I used a new seasonal release from Anchor Brewing called Big Leaf Maple which is a red ale with a hint of maple flavor. This is a very well-balanced beer that isn’t overly sweet, so it would make a good addition to the salty popover.


1 1/2 tablespoons of unsalted butter, melted and cooled to room temp

4 3/4 oz of AP Flour

1 teaspoon salt

2 large eggs, room temp

3/4 cups whole milk

1/4 cups beer


1. Heat oven to 400 degrees F, let heat for additional 10 minutes after pre-heat before putting the popovers in.

2. Spray your popover tray with cooking spray. If you don’t have a popover tray, use a muffin tin.

Popover Trey

Popover Tray

3. Combine all ingredients in a blender or food processor and mix until combined, or about 30 seconds. Fill popover or muffin tray half way. Don’t fill in advance and allow to sit while your oven is pre-heating, it needs to be poured then put in the oven right away.

4. Bake in the middle rack for 40 minutes and don’t open the oven door while cooking. This might make your popovers fall. Place on a wire rack to cool, and pierce the top of the popover to allow steam to escape. Serve warm.


Level: Easy

Season: Any

Yield: 6 popovers

The fun part is you can add cheese to the top of the popover or sugar to make a fun variation. An interesting combination would be rosemary and cheddar or chocolate and cinnamon sugar popover. Happy baking!

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