Deliciously tender popovers made with TAM 105 00 flour — a Texas-grown hard red winter wheat variety developed by Texas A&M and stone-milled to a fine “00” grind by Barton Springs Mill. This unique flour offers more flavor and structure than standard all-purpose flour, while its fine texture creates a tender, custardy interior that’s ideal for popovers, pâte à choux, and other enriched doughs. Fresh from the oven, these golden, airy popovers are the perfect complement to your holiday table — especially when brightened with a handful of herbs or a touch of cheese.
Active time: 25 min • Total time: 75 min
12 popovers
12
12-count popover pan (or muffin pan)
Ingredients
- ~2 Tbsp soft butter (for greasing pan)
- 80 g unsalted butter, melted
- 480 g whole milk (room temperature)
- 6 large eggs
- 240 g TAM 105 ‘00’ flour
- 10 g fine sea salt
Optional Add-Ins:
- 2 Tbsp dried herbs or 3 tbsp fresh herbs, finely chopped
- 60 g (¼ cup) finely shredded cheese
Sourcing Tips:
- If using cheese, try Gruyère or Parmesan for a classic savory popover — or experiment with Hill Country favorites like Pure Luck chèvre or Brazos Valley Smoked Gouda for a regional touch.
- TAM 105 00 flour is milled by Barton Springs Mill in Dripping Springs, TX, from a Texas A&M–developed hard red winter wheat variety.
Substitution Note:
- If unavailable, use a high-quality, stone-milled bread flour for similar structure. For the most delicate texture, look for a fine or “00” grind to approximate the custardy crumb.
Instructions
- Preheat Oven
- Preheat oven to 425°F.
- Generously butter each cup of the popover or muffin pan with the soft butter.
- Prepare Ingredients
- Melt 80 g butter and set aside to cool slightly.
- Weigh the milk and warm slightly in the microwave (about 30 seconds) just to bring it to room temp.
- Make Batter
- In a large mixing bowl, whisk together milk, eggs, and melted butter until smooth.
- Add flour and salt, whisking until well blended. A few small lumps are fine.
- If using herbs or cheese, fold them into the batter now. Make sure the cheese is finely shredded to allow the popovers to still “pop” and not weigh down the batter causing, an uneven rise.
- Fill and Bake
- Pour batter into each cup, filling ¾ full for a popover pan or ⅔ full for a muffin pan.
- Bake for 25 minutes at 425°F, then reduce heat to 350°F and bake for 20 minutes more.
- Do not open the oven door during baking — this will prevent deflation. It is fine to open the oven at the very end as this will not make a difference.
- Release Steam and Serve
- Remove from oven and immediately pierce each popover with a cake tester or knife to release steam.
- Serve warm right out of the oven for best quality!
Serving & Storage Suggestions
- Ideal Temp: Best served warm, straight from the oven. The contrast of crisp exterior and custardy interior is what makes them special.
- Serve alongside: roast turkey, herb butter, or creamed greens. For breakfast, pair with local honey, jam, or soft scrambled eggs.
- Prep Ahead Optionality: Popovers are best baked and served fresh, but the batter can be made up to 1 day ahead and stored covered in the refrigerator.
- Best By: Enjoy within 24 hours for best texture; popovers lose their rise and crispness quickly after baking. To re-crisp, bake briefly at 350°F before serving.
Original Source: https://bartonspringsmill.com/blogs/recipes/popovers?_pos=12&_sid=8ec157aa6&_ss=r
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