July 30, 2019

For its bread service, Mariposa Restaurant at Neiman Marcus in Honolulu serves popovers with a delicious lilikoi butter. I found a recipe but when I tried to make them it wasn’t the same. Instead of being airy, they were dense. After hearing about my baking disaster a friend recommended the popover recipe from Cooking Light. She said it never failed her and it hasn’t failed me either.

To get the height you will want to use a popover pan. But you could also make slightly smaller popovers in a muffin tin.

I serve the popovers with my homemade apricot jam. It’s a great start to breakfast or brunch or a morning tea break.

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  • Author: Cooking Light
  • Total Time: 1 hour, 20 minutes
  • Yield: 9 1x


These amazing popovers from Cooking Light never fail.



1 cup all-purpose flour

1/2 teaspoon salt

1 cup 1% low-fat milk

2 large eggs

1 tablespoon butter, melted

Cooking spray

1 teaspoon vegetable oil


Preheat oven to 375°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture, stirring well with a whisk. Stir in butter.

Coat 9 popover cups with cooking spray; brush oil evenly among cups to coat. Place popover cups in a 375° oven for 5 minutes. Divide the batter evenly among prepared popover cups. Bake at 375° for 40 minutes or until golden.

Serve immediately with butter and jam.

  • Prep Time: 10 minutes
  • Inactive Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breads
  • Cuisine: American


  • Calories: 141
  • Sodium: 257 mg.
  • Fat: 5 g.
  • Saturated Fat: 2.1 g.
  • Carbohydrates: 18.1 g.
  • Fiber: .6 g.
  • Protein: 5.6 g.
  • Cholesterol: 78 g.

Keywords: Cooking Light

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