mini popovers

i was jonesing for something bready but eggy but not for french toast. what to do? what to do? popovers! IMG_0480 IMG_0481 IMG_0483 but not just any popovers, mini popovers! IMG_0485 IMG_0488 IMG_0490

i made half plain and the other half with grated grana padano cheese.

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1 ¼ cup (10 fluid ounces) whole milk
4 large eggs
4 tablespoons unsalted butter, melted
1 ¼ cup (160 g) Cup4Cup gluten free flour
3/4 teaspoon salt


Blender or stick blender or whisk and a bowl

Popover pan, prepared with canola spray or melted butter


1. Make the batter in a blender, or with a whisk or stick blender and a bowl. Blend together the milk, eggs, and melted butter until completely combined. Add the flour and the salt. Blend until frothy and bubbly.

2. Heat the oven to 400°F. Let the popover batter rest while the oven heats. This gives the flour time to absorb the liquid and gives the popovers a better texture.

3. When you are almost ready to fill the pans put the prepared pan into the oven for about 3-5 minutes to warm. Remove from the oven and whisk the batter one more time to froth it up again and then fill each cup 2/3 full while the pan is still hot.

4. Place the pan back into the hot oven and bake for 20 minutes. Do not open the oven door during baking (doing so will cause the popovers to deflate).

5. The finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. Turn the popovers out onto a cooling rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled

6. Serve immediately with fatty french butter, goat cheese or fruit preserves. If you really want to get wild sprinkle some grated parmesan, grana padano or romano cheese over each popover just before you place the pan into the oven.


11 thoughts on “mini popovers

  1. I really don’t know what to say except for OMG…I must make those.
    Question: My popover tins are huge…your recipe is called “mini” can I use my tins? regular muffin tins? I MUST MAKE THESE FOR MY GLUTEN FREE DUDE


      • I will. Also I am trying to find your other recipes (cornbread, twinkies, pie, etc) and all I am finding is your pictures and your blog, no recipes. Am I missing something?


      • Chandra, some recipes are at the end of posts and in some posts there are links to recipes, that I’ve adapted with my comments on what i did within the post. And alas, some I have just been too lazy to write down, yet. The recipes for twinkies and angel food cake should be posted soon. Please be patient with me, I’m new at this. 🙂


    • Blanca, thanks for your question. you can try it, but i would suggest blending of a couple of different flours for texture, if you can. i’d recommend a blend of brown rice flour, cornstarch and tapioca (equal parts is fine). i made it once using only rice flour and the texture was a little grainy but they did popover. if you try using only the tapioca, please let me know how it turns out. folks who are sensitive to rice and corn would probably be thrilled to know if it works well.


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