Let me do a quick confession: I ate the entire thing, all 12 mini popovers, in the course of one day. Yes, it was a day of binge eating, and while I felt a bit guilty and gluttonous, but I was ready to do it again. These mini popovers are heavenly clouds that I would not ever turn away, even if I were to give up carbs. The recipe is from a small booklet that came with a Pampered Chef product.


  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 3 large eggs
  • 1 1/4 cup milk
  • 2 tbsp butter, cut into 12 even pieces
  • 1 tbsp butter, melted


  1. Oil or spray popover pan. Preheat oven to 400 and set rack in the middle of oven. Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk, and melted butter until mixture is consistency of heavy cream, about 1 to 2 minutes. Batter should be used at room temperature.
  2. Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300 and continue baking 20 minutes. 
  3. Serve immediately, popovers are best right from the oven. 

Makes 12 mini popovers