Julia Child's Popovers A Classic Recipe Made Easy (2024)

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Popovers are a delightful treat, crispy on the outside and filled with air on the inside. Learn to make them at home. Julia Child recipe | classic cooking | popovers

Homemade Popovers based on Julia Child's classic recipe.

Julia Child's Popovers A Classic Recipe Made Easy (1)

I still remember the first time I had a popover at my mother's suggestion. The waiter brought me this giant muffin looking thing that was almost empty inside with a crust that was both crunchy and custard-y at the same time.

I was hooked.

I checked out a copy of Baking with Julia: Savor the Joys of Baking with America's Best Bakers (affiliate link) from the library and saw at least 10 recipes I wanted to make. But, I started with this one because the popover pan my mother had given me was buried in the back of the cabinet crying from neglect.

Yes, I have popover pan.

No, you do not need one.

Custard cups or muffin pans will work fine if you follow the directions below.

Tips for Making Julia Child's Popovers

There is no denying popovers can be tricky, I have failed more than once, especially when I haven't made them in awhile.

But, here are a few tips to help you achieve that beautiful pop with the empty middle:

  • have the eggs and milk at room temperature
  • do not overfill the cups
  • if using a muffin pan leave every other one empty
  • oven rack must be on the lowest possible position
  • slice with a sharp knife immediately after removing from the oven (Julia doesn't mention this, but....)

And remember, even if they aren't perfect, they are still delicious.

Julia Child's Popovers A Classic Recipe Made Easy (2)


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  • 1 cup all purpose flour
  • 1 cup whole or 2% milk (room temperature)
  • 3 large eggs (room temperature)
  • 2 tablespoons unsalted butter (melted)
  • ½ teaspoon salt


  • Move the oven rack to the lowest possible position. Preheat oven to 425° F. Liberally grease the popover pan, custard cups or every other cup of a muffin pan with butter or cooking spray.

  • Be sure to have milk and eggs at room temperature before proceeding. Combine all ingredients in a blender and mix until smooth. No lumps!

  • For the popover pan or custard cups: pour ⅓ cup batter in each.

  • For the muffin pan: pour ¼ cup of batter into every other cup.

  • Bake for 25 minutes WITHOUT OPENING THE DOOR!

  • Lower the oven temperature to 350°F and bake for another 15-20 minutes (FYI, mine were done in 10 minutes, but I'm telling you what the recipe says).

  • Remove from oven and cut a slit in the top to allow the steam to escape. Serve immediately.


The right pan is critical for these. If you do not have apopover pan(affiliate link) you can use every other cup of a 12 muffin pan (you'll want two) or ¾ cup capacity custard cups on a rimmed baking sheet with plenty of room in between

Sound fabulous? Share it!

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Reader Interactions


  1. Suzy Godfrey

    I don't believe I've ever had a popover! Thanks for hosting and have a great week!


    • Audrey

      They used to be pretty popular, hopefully they will make a comeback.

  2. Lisa/Syncopated Mama

    I actually don't really care for popovers, but I can remember being so excited to make my first one, years ago. Your explanation of them is really great!

    • Audrey

      It is exciting when they turn out the way they are supposed to.

  3. Treat and Trick

    Those popovers sound easy and yummy. I want to give this a try. Thanks for hosting too...


  4. Ellen

    I make popovers every Christmas! Putting this recipe in my holiday folder.


  5. Amy (Savory Moments)

    I've never made or eaten popovers! They've always intrigued me though and this is a great tutorial!


  6. Erin Vasicek

    Even though I have a popover pan I have yet to make them!


  7. Sydney Roussel

    The Neiman Marcus store is famous for their Popovers, their recipe
    has baking powder and says to let batter rest at room temperature
    for one hour. I am going to try this recipe," for the sake of argument".
    Julia Child is seldom wrong.


  8. Elizabeth Brett

    Thank you! I lost my Julia Child books in a move and I've been desperate for this amazing recipe!


    • Audrey

      oh no! THE HORROR! haha! I am glad I could fill the gap somewhat.

  9. Judy Wiest

    Help.....I love popovers but for the life of me they don't rise nice and high.
    Eggs and milk are room temperature, Have tried popover pan they just get too hard with no rise. I have baked them a little slower no luck there. I have used my muffin tins every other cup still no luck. Why o why are these soo hard to make?


    • SuperBoy

      Hello Judy. They really are not difficult. It's so few ingredients you can almost NOT go wrong.
      It's important to grease the pan you use very well (can use a spray, too)
      Maybe you want to put your pan in the oven 10 minutes before puting batter in
      Be sure you start out with 450°oven & watch them rise -/+10-15, then DO NOT OPEN THE OVEN & cut the oven temp to 350-375° for another 10-15 minutes (usually it doesn't take very long, but you will see them Browning. YOU CAN DEFINITELY DO THESE🥳

    • Audrae

      All the recipes instructions are correct. To help myself even more, I’ve picked up the following tips—I preheat the greased pan and put a drop of cold butter right before I add the batter. I also let the batter sit out at room temp for at least 15 minutes, but no longer than 1 hour. They rise nice and high! Don’t forget to immediately put them on a cooling rack and cut them open with a sharp knife. This lets steam out so they stay crisp on the outside. Try again! It is so satisfying when you finally get them right!

  10. Thomas Gould

    How many popovers does this recipe make?


    • Audrey

      It depends on what pan you use and how much batter you put in. There should be about 2 cups of batter overall, so that's 6 in a popover pan and about 8 in a muffin pan.

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Julia Child's Popovers A Classic Recipe Made Easy (2024)


Why aren t my popovers airy? ›

They tell you to use warm ingredients, and that is good. Too cold and you won't get the popovers to steam internally quickly enough. But be aware that you shouldn't make it too hot. If your milk and/or butter is hot enough to cook the eggs while mixing, the batter won't rise.

What causes popovers not to rise? ›

Preheating your oven to the correct temperature is probably the most important thing you can do to ensure popover success. The hotter your oven, the higher your popovers will rise. Which makes sense: the faster liquid in the batter turns into steam, the more chance your popover has to expand before its crust sets.

What is the difference between Yorkshire and popovers? ›

Chef's Notes. The difference between popovers and Yorkshire puddings is that Yorkshires use the beef fat (the drippings from a beef roast). These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done.

What causes popovers to collapse? ›

When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse. The perfect popover, however, is easy to master. First, make sure your ingredients are at room temperature.

Should popover batter rest overnight? ›

There's just one thing that will make the popovers better, and that's time. The batter needs time to rest before baking so that it creates a more tender popover in the end. So, cover the batter and pop it into the refrigerator for at least an hour, but preferably overnight.

Is it necessary to poke the popover when it comes out of the oven? ›

Remove from oven:

Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape.

What is the secret to good popovers? ›

My biggest tip for creating perfect popovers is to use warm milk and room-temperature eggs with absolutely no chill on them. Do not take the milk and eggs from the fridge and use them. Cold ingredients will give you dense popovers. Warm ingredients will give you light, airy, and perfect popovers.

Should popover batter be room temp? ›

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

What happens to an underbaked popover? ›

If your popovers lose volume when they come out of the oven, they are probably underbaked. When these airy baked goods aren't cooked enough, too much steam stays trapped inside. That moisture condenses once they're removed from the oven, causing them to collapse.

What do Brits call popovers? ›

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

What is the British word for popovers? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850.

What country invented popovers? ›

Popovers -- being traditionally an American invention in contrast to the French crepes and British Yorkshire pudding, which is again from essentially the same batter -- have traditionally been baked in heavy cast-iron pans. Popover pans look like muffin pans except that the cups are deeper.

What is the best grease for a popover pan? ›

Grease the cups of a nonstick (6-cup) popover pan very generously with softened butter or the cups of a cast-iron pan generously with vegetable shortening.

How do you get rid of a popover? ›

The dispose() method is used to remove and destroy the popover element from the DOM itself. After using this method, the user will not be able to see the popover at all. Return Value: This method removes stored data on the DOM element.

Does popover batter keep? ›

Check out the tips below to keep your popovers fresh. To make ahead: You can make the batter and refrigerate it for up to one day before baking.

Why are popovers hollow inside? ›

The tall narrow cups of the popover pan force the popovers up and up, and the steam comes together to make one big bubble which remains after they've baked, giving them their characteristic hollow center.

How do you keep popovers from deflating? ›

Popovers are best served immediately. They will, unfortunately, begin to collapse after a few minutes outside of the oven. One way to help prevent this is to puncture the top and/or side of the popover with the tip of a small, sharp knife to help release some of the steam trapped inside.

Should popover batter be cold or room temp? ›

How to make popovers. Before we get started: all of your ingredients should be at warm room temperature. To warm ice-cold eggs from the fridge, place them in a cup of hot tap water for about 10 minutes.

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