Popovers – ‘Let me count the ways…’ (A new addition to The Popover Experiment.)

These may be the easiest popovers to make – ever!

Crusty outside and drier than most popovers inside – great for filling with chicken salad etc.  Or ice cream and chocolate sauce, which tastes like an eclair!

A while back I did a series of popover recipes which I called The Popover Experiment.  I had a lot of fun – and ate a lot of popovers – while working on that series of recipes.  It’s truly amazing how many variations of popover recipes there are. And I can say with all honesty that I’ve never eaten a popover I didn’t enjoy!

Recently I made popovers for my grandchildren while visiting with my son’s family. I found this recipe in my son’s 1980’s edition of  the Good Housekeeping Illustrated Cook Book., which I used religiously when my sons were teenagers.  (Awhile ago I purchased used copies for both my sons, so they now each have their own copies of the same cookbook I used when they were growing up!)

As you can see in the photo above, these popovers are huge and crusty.  The centers are drier than most popovers, perfect for filling with chicken salad etc. – OR – ice cream and chocolate sauce!  Of course, all popovers are delicious just slathered with butter and a bit of jam.

Here’s my grandson’s idea – melted chocolate.  He was one happy boy!!  ; o )

Popovers with Melted Choc. Chips - myyellowfarmhouse.com  - COOPER'S IDEA!
We sprinkled on some chocolate chips and melted them a bit in the microwave – YUMMY!

Oven at 375 F       Bake for 50 minutes

++ Grease popover pans if they’re not ‘nonstick’.


  •  3 eggs
  • 1 cup milk
  • 3 Tbs. butter
  • 1 cup all-purpose flour
  • ½ tsp. salt.

Beat 3 eggs, 1 cup milk and 3 Tbs. butter at high speed until foamy.  Add 1 cup all-purpose flour & ½ tsp. salt.  Beat until combined and foamy.

Bake at 375F for 50 minutes.  Pierce each popover with a knife to allow steam to escape.

++  Recipe courtesy of the 1980’s edition of the Good Housekeeping Illustrated Cook Book

Popovers - Creamy on the Inside and Crispy on the Outside n- myyellowfarmhouse.com

Published by

My Yellow Farmhouse - Cooking with Love!

Sure, it's necessary to eat to survive - but that's not any fun!! The fun comes from cooking, serving and eating with lots of love, I began this blog to share some of the delicious recipes I've gathered over the years. Thanks for dropping by & sharing the love!

18 thoughts on “Popovers – ‘Let me count the ways…’ (A new addition to The Popover Experiment.)

  1. I love popovers, as does my daughter and her family! I think the next time we will do the chocolate on top idea! I also love your meat pie recipe. I have used it several times and my husband says it is just like his Grandmother made. (It must be an old recipe because we are in our sixties) Thank you for sharing this delicious recipes.

    Liked by 1 person

    1. How wonderful to hear from
      you – thank you so much!
      I haven’t bern feeling 100% for awhile – so I’m sooo far behind on my blogging. 🧐
      And you guessed it – my recipe for meat pie is based on my great-grandmother’s recipe. She was born in Quebec City & moved to Massachusetts when she was young.
      Thanks again for taking the time to write. You made my day!!! 😉


    1. Hi Gerlinde – so nice to hear from you! And – I never thought about freezing popovers – great idea!! I haven’t posted ANYTHING since January… ‘Life got in the way’… But I’m going to beging posting – and following my blogger friends like you – very soon. ;o)


  2. Hi Ushmana – I am sooo behind in both blogging and checking/replying to comments.. I recently moved to St. Augustine. My ‘stuff’ will be here in 10 days…so I’m certainly living like a ‘minimalist’ .
    I so glad you liked my popover recipes. I can’t wait for my popover pan to arrive. But – I did bring my breadmaker in the car with me!!
    I think you def. should being writing a food blog. You’d love it – and you connect with so many lovely people, including your fellow bloggers.
    I highly recommend using Word Press. If I do it…. using Word Press… then anyone can!
    Question (I’ll be 67 in a few weeks.. so I’m not as computer literate as I’d like to be.. what is an RSS feed. I’ve looked up the meaning but still didn’t understand it.
    Thanks so very much for taking the time to comment!! ; o )


  3. Hi, You may not believe I saw the broadcast on PBS Oklahoma on the 12th of May 2017. I was just online looking at facts about Fanny Farmer because we are distant related. My great grandma was Mercy Merritt Lincoln from Scituate, MA. I also wanted the recipes that were on that show for Popovers, Irish Soda bread and Scones. How excited to have found your website. You have made my day. Will be watching you from now on.


    1. Hi Linda! Thank you so very much for taking the time to ‘chat’. I’m sorry that I just found your comment.
      I haven’t posted a recipe here on My Yellow Farmhouse since January because I was in the process of moving ‘to a warmer clime’, namely St. Augustine, FL.
      It was such a lot of work, with such a big house and barn… and so many things to go through because a condo does NOT have the same storage…
      I’ll be moving into the lovely condo that I bought in less than a week, and I’ve got to get going on posting recipes again!
      I just love your great grandmother’s name!! And I just love Scituate.. with the harbor and the very special lighthouse. My uncle and aunt have a home right on the water (and they’ve had their home damaged several times due to hurricanes.
      If you ever want a recipe from one of the old Fanny Farmer cookbooks, let me know. I have several editions… which I just could NOT throw away. ; o )
      PS Should I make a note to post the Fanny Farmer recipes for Irish Soda Bread & for Scones? I’d be happy to!!


      1. How is St. Augustine, FL.? I hope you settle down soon and get to blogging. I was just wondering what happened to you, but now I know. I wish you all the best in your new condo!


        1. LIZ – MY FRIEND!!! I think about you often. Esp. when I see all the fabulous recipes you’re posting. I’m soo impressed!
          I’m getting settled .. slowly. (Moved in – with NOTHING… July 13th.) I thought ‘my stuff’ was arriving the next day… but NO… it was to arrive AUGUST 14th.
          And it became even more crazy because I left for a wedding in Massachusetts 10 days after ‘my stuff’ arrived… then I was gone for a month – mostly due to the hurricane.
          When I finally got back, I had to leave again in 10 days for Philadelphia because I’d promised my son and his wife I’d stay with their kids while they went to a wedding in Ireland. I’ve been back a week now & I’m trying to get it all together before Thanksgiving because the same son and his family – plus my twin brother – will be here for several days.
          St. Augustine is AWESOME!! I soo loved my yellow farmhouse but it was time for a change. Plus I didn’t want to have to work so hard – or put out of so much money for repairs etc.
          When I start blogging again I plan to change my format so ‘readers’ can post comments easier. I think often of your advise & plan to ‘only take photos of the completed dish’.
          So wonderful to have heard from you!! ; o )


  4. I’m a traditionalist when it comes to eating popovers … gravy from the roast and jam the next day with a cup of coffee. Your chicken salad and ice cream/chocolate sauce ideas DO sound good though. 🙂


  5. HI Karen! You know, I’d never made popovers until I did ‘The Popover Experiment’ and I gotta say, popovers are kind of addictive!
    Some recipes are a bit more complicated than others but I have’t found that just because the recipe is a bit more demanding – like telling you to preheat the popover pan – doesn’t mean the results are any better than a simple recipe. Like this one – where you don’t even have to melt the butter.
    ‘The Popover Experiment’ has recipes for popovers which are soft in the inside and others, like this one, which are drier and good to filling with Good Stuff.
    You’re such a good cook. Making popovers would be a snap for you. ; o )


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s