Julia makes Bridget foolproof and easy Popovers.
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So, if there is no butter in batter, I can use a bit of butter and make a bit better?
I made this last night and I will never try another recipe. These actually remind me of popovers at the once famous Anthony's Pier 4 or Jimmy's Harbor side in Boston.
I have made these every other day this week because I was so happy to have a recipe that turns out everytime.
Is there a way to make a sweeter version? I was thinking of just adding sugar/vanilla but was concerned how much I would change the structure and ruin the rise.
This recipe and technique have worked EVERY time for me. The popovers turn out as beautifully as in the video. Thanks!
❣️. Thank you! 🥰 My fave.
Hello. These popovers related to Yorkshire pudding? They look alike but I never made either.
This was a fail for me for some reason, even though I followed the recipe exactly. They came out of the oven like bread muffins, not at all puffed up or light and airy inside. I don't know what went wrong.
This is just a yorkshire pudding! Scandalous! And you all seem so confused whenever they are mentioned
She mis-states the amount of milk. It's 1 1/2 cups, not 1/2 cup
We've been making these for Christmas last couple years, but my daughter insists on following a famous chef's recipe which requires a lot of oil in the pans and really high temps, and the oil always overflows. Last year, the smoke ruined my dessert that was in the warming drawer above the oven. This year, we're doing it your way, lol! I have even gifted the other daughter (we do Christmas there) proper popover pans.
Does it have to be 2% milk or will whole milk work?
"Using a random recipe to make popovers and expecting success is kinda like using scratch lottery tickets as your retirement plan. Things are not gonna work out for you." Lol. I'm DEAD!! Gosh that was funny. ☠🤣😂
First fell in love with the popover while visiting Jordan Pond House at Acadia National Park, I make them often.
Don't look anything like popovers that I'm familiar with. Always interesting when different foods have the same name.
hello
6 3/4 oz? Y'all please just use grams
Why don’t you make in a muffin tin which most people already have? $25 seems a little high for a popover pan.
Finally !!!!! Scales 😅
A very simple recipe that works perfectly in modern ovens using modern factory milled bread flour. The old recipes that call for overnight chilling of the batter, then pouring it into red hot tins must have been designed for a time when flour needed a long time to hydrate for the gluten to develop and when oven temps were unreliable.
It's fun watching Julia and Bridget every time
american just love to rename British dishes
so… Murican yorkshire pudding
i can't understand this without puppets
What's the difference between popovers and yorkshire puddings?
What a strange way of making Yorkshire pudding. You Yankees are not quite right. :^/
i LOVE popovers & make them regularly. I heat my pan, I suppose warming the milk would work fine. I usually mix my batter with a whisk, then allow it to sit for 15-20 minutes to make sure the flour is hydrated. I prefer butter in my pan.
Popover batter is the same as Yorkshire pudding, which probably was invented long before popovers. Same batter as clafoutis, and I often make 'popover pancakes' (butter custard dishes, throw in a handful of fruit -blueberries, chopped apple, etc) pour the batter over, bake & serve with syrup. It's also great savory with vegetables sautéed, in my cast iron skillet, sprinkle cheese over all, pour batter, bake.
Can you consider trying to make gluten free foods as video content or even reference whether or not a gluten-free flour / substitute ingredients would work for your recipes. I love watching your videos but I hesitate making them when there’s gluten. Thanks as always.
How about a GF version.
Look at all that space inside for jam, butter, cheese, gravy…or just as is. Yummy! 🥰
Growing up, we made these in the little Pyrex custard cups that used to be in every kitchen.
When Julia is bad, she’s so so good…
I remember you doing a different popover episode and you took them out part way through and poked each one with a stick and then put him back in the oven
Does anyone know if you can add cheese to this recipe (perhaps parmesan or gruyere)? Cheesy popovers would be delicious!!
These ARE Yorkshire Puddings!
I don’t try baking recipes often, but this one seemed easy enough. I used a muffin tin (and converted to European measurements) and they turned out great. Thanks!
I get grossed out by Julia's fatty moan of anticipation 4:09 whenever she's about to over-eat. Only in America is gluttony so celebrated.
I have screwed this up so many times trying to make these. Thank you for this! I can’t wait to succeed next time!
Love you, Julia! I have learned so much from you
The "dip and sweep" method of measuring flour isn't the "standard method", it's the wrong method – according to King Arthur Flour, Gold Medal four, Betty Crocker, Food Network, Martha Stewart, and others. When not using a scale, the universally recommended method of measuring flour is "spoon in and sweep". When not using a scale, I don't understand why ATK insists on measuring flour the wrong way.
Delicious 😋
They look a little well done. Is that because they're not Yorkshires?