November 14, 2021

4 large eggs
1 ½ cups milk
¾ teaspoon salt
1 tablespoon of Wood's Maple Sugar
1 ½ cups all-purpose flour
3 tablespoons melted butter


  • Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go).
  • Let them sit for 10 minutes. THIS IS KEY — I tried making these without doing this and ... not as big and fluffy!
  • Preheat the oven to 450° F and move the oven rack to a low position (to prepare for huge popovers!).
  • Grease the popover pan thoroughly inside each cup as well as around the top edges.
  • With your whisk, beat together the eggs, milk, salt, and Wood's Maple Sugar until they are combined. The yolks should be completely blended in.
  • Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
  • Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  • Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.

To serve — eat immediately with butter and strawberry jam ... at least that's what I do!