Francine Lizotte


These American version of Yorkshire pudding are fluffy, light and delicious! These buttery hollow pastry go perfect with prime rib, roast beef, steaks or even on their own. Keep in mind that because they're not made with beef drippings, there's nothing stopping you to enjoy them for breakfast!


☆☆☆☆☆ 0 votes

6 popovers
5 Min
45 Min


  • 3 Tbsp
    unsalted butter, divided (1 tbsp. for brushing the cups)
  • 2 large
    free-run eggs at room temperature, lightly beaten
  • 3/4 c
    35% heavy cream
  • 1/4 c
    1% or 2% milk
  • 1 c
    unbleached all-purpose flour
  • 1/2 tsp
    ground himalayan sea salt
  • 1 Tbsp
    fresh rosemary, roughly chopped

How to Make Popovers


  1. Preheat oven to 400ºF. Place popover tin on a baking sheet and transfer to the oven for 5 minutes. Remove from heat and using a pastry brush, coat popover cups with ½ tbsp. butter. Transfer back in the oven for 5 minutes.
  2. In a blender, combine eggs, cream and milk; process until bubbles form. Add flour mixture and remaining butter. Process until only small lumps are left. Remove tin again and pour evenly batter in each cup. Return to the oven and bake for 30-35 minutes or until golden brown.
  3. Note: To make Yorkshire puddings, use beef drippings instead of butter.
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=G75ByaNcu60

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