Popover Recipe


We all remember Popovers from our past. So Good!!

You can create popovers just like the ones you had as a kid at the Dayton’s Oak Grill … maybe even a little better. The right ingredients, tools, and a solid recipe are all you need to re-create that delicious memory at home. Pop down and see the best for spring celebration popovers~

Makes 6 large popovers

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon melted butter
  • 1 cup whole milk
  • 2 large eggs

Preheat the oven to 425º F.  

In a large bowl, stir together flour and salt. Add the butter, milk, and eggs and beat with an electric mixer until very smooth, about 2 1/2 minutes, scraping down the sides of the bowl as necessary.

Put a well-greased popover pan in the oven. When the pan is hot, remove from the oven and ladle in the batter so that each cup is about half full. Bake on the center rack for 30 minutes, until nicely browned. DO NOT open the oven door during the first 20 minutes. After 30 minutes, decrease the oven temperature to 375º F and bake for another 15 minutes. Serve hot from the oven.


While plain, hot popovers are delicious, they can also be easily flavored to complement a menu. For sweet popovers, add a teaspoon or two of sugar and a teaspoon of finely grated orange zest to the batter (a bit of cinnamon or vanilla wouldn't hurt!) For savory popovers, add a tablespoon of your choice of herbs (minced fresh chives, dill, tarragon, basil or dried herbs de Provence) and a bit of grated cave-aged Gruyere. 

For a festive brunch, split the popovers and spoon in creamy scrambled eggs. Top with caviar, if you're feeling flush.