Classic Popovers with Honey Butter
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 75 min · vegetarian, low-carb
180 cal
5g protein
22g carbs
8g fat
per serving · estimated
Ingredients
- 1 large eggs
- 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 8 tbsp (1 stick), divided unsalted butter
- 1/4 tbsp honey
- 1 orange
Method (tap to check — screen stays awake)
- Whisk the eggs and milk until frothy, then whisk in the flour and 1 tsp salt until just a few small lumps remain. Melt 3 tbsp of the butter; whisk 2 tbsp into the batter and save the rest for the pan.
- Rest the batter 30 minutes at room temperature — this relaxes the flour and takes the chill off, and warm batter is the secret to tall popovers. Meanwhile, heat the oven to 450F with a 12-cup popover pan or standard muffin tin inside.
- While the batter rests, make the honey butter: beat the remaining 5 tbsp softened butter with the honey, 1 tsp of zest from the orange, and a pinch of flaky salt until fluffy.
- Carefully brush the hot cups with the reserved melted butter and fill each about two-thirds full — the batter should sizzle as it hits.
- Bake 15 minutes at 450F, then reduce to 350F and bake 15 minutes more. Do not open the oven door — a popover's whole personality is steam, and a peek deflates it.
- Pierce each popover with a paring knife the second they come out so they stay crisp, and serve immediately with the orange-honey butter.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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