Neiman Marcus Popover Recipe: Cloud-Like Perfection

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 large popovers
Calories: Approximately 180 calories per popover

Neiman Marcus popovers are legendary—crispy on the outside, hollow and steamy on the inside, with a delicate eggy flavor that’s simply irresistible. These golden puffs arrive at your table in their signature popover pan, served with strawberry butter.

They’re surprisingly simple to make at home with just a handful of basic ingredients and one crucial trick. Once you master these airy beauties, you’ll never want to eat brunch anywhere else.

What Makes These Popovers Special?

The magic of popovers is in their dramatic rise and hollow center created by steam. Neiman Marcus perfected the formula with high heat, the right batter consistency, and proper pan preparation.

The result is a crispy, golden shell that shatters when you break it open, revealing a tender, almost custardy interior. They’re best eaten fresh from the oven when they’re at peak puffiness.

Equipment Needed

• Popover pan or muffin tin
• Blender or whisk
• Medium bowl
• Measuring cups and spoons
• Pastry brush
• Oven mitts
• Wire cooling rack

Ingredients You’ll Need

For the Popovers:

• 3 large eggs, room temperature
• 1¼ cups whole milk, room temperature
• 1¼ cups all-purpose flour
• 3 tablespoons butter, melted
• 1 tablespoon sugar
• ¾ teaspoon salt
• Butter or oil for greasing the pan

For Strawberry Butter:

• ½ cup unsalted butter, softened
• ¼ cup strawberry preserves
• 2 tablespoons powdered sugar
• Pinch of salt

Step-by-Step Instructions

Prepare the Pan: Position the oven rack in the lower third of the oven. Preheat to 450°F. Generously grease popover pan or muffin tin cups with butter or cooking spray, coating sides and bottoms thoroughly.

Place the greased pan in the oven while it preheats for 2-3 minutes. This hot pan trick helps popovers rise dramatically.

Mix the Batter: In a blender, combine eggs, milk, flour, melted butter, sugar, and salt. Blend on medium speed for 30 seconds until completely smooth with no lumps.

Alternatively, whisk ingredients in a bowl until very smooth. The batter should be thin, similar to heavy cream consistency.

Rest the Batter: Let the batter rest at room temperature for 10 minutes while the oven and pan heat. This allows flour to hydrate and creates a better texture.

Don’t skip this step—resting makes a noticeable difference in the final rise and texture.

Fill the Cups: Carefully remove the hot pan from the oven using oven mitts. Working quickly, fill each cup about ¾ full with batter.

The hot pan will sizzle when the batter hits it—this is perfect and helps create that initial puff.

Bake: Immediately return the pan to the oven. Bake at 450°F for 15 minutes without opening the door.

After 15 minutes, reduce the temperature to 350°F and continue baking for 20 minutes more. Never open the oven door during baking—the temperature drop causes collapse.

Check for Doneness: Popovers should be deeply golden brown, puffed high above the pan, and crispy. They’ll sound hollow when tapped.

If still pale after 35 minutes, bake 5 minutes longer. Underdone popovers will deflate immediately when removed.

Serve Immediately: Pierce each popover with a knife to release steam. Serve within 2-3 minutes for the best texture and maximum puffiness.

Present with strawberry butter on the side. These are meant to be eaten fresh and hot.

Make Strawberry Butter: While popovers bake, beat softened butter until fluffy. Add strawberry preserves, powdered sugar, and salt. Beat until smooth and pink.

Transfer to a serving bowl. This sweet butter is the traditional accompaniment to Neiman Marcus.

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Ingredient Substitutions

Whole Milk: 2% milk works, but popovers won’t be quite as rich. Avoid skim milk.

All-Purpose Flour: Bread flour creates sturdier popovers. Don’t use cake flour—too delicate.

Butter in Batter: Vegetable oil can substitute, though butter adds better flavor.

Strawberry Preserves: Raspberry, apricot, or any fruit preserves work for flavored butter.

Nutritional Information (Per Popover)

• Calories: 180
• Protein: 6g
• Carbohydrates: 22g
• Fat: 7g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 4g
• Sodium: 340mg
• Cholesterol: 105mg

Tips for Success

Room Temperature Matters: Cold ingredients create dense popovers. Let eggs and milk sit out 30 minutes before mixing.

Hot Pan is Critical: Preheating the greased pan creates the initial steam burst that makes popovers puff.

Never Open Oven: Opening the door releases heat and steam, causing immediate collapse. Resist temptation.

High Heat Start: The 450°F beginning creates a rapid rise. Reducing to 350°F finishes cooking without burning.

Thin Batter: Batter should pour easily, not be thick like pancake batter. Thin batter rises higher.

Fill ¾ Full: Too little batter won’t rise properly. Too many overflows and creates weird shapes.

Serve Fast: Popovers begin deflating as they cool. Plan timing so they come out just before serving.

Serving Suggestions

Classic Style: Serve hot with strawberry butter, regular butter, or honey for spreading inside.

Savory Option: Skip sugar in batter, serve with herb butter or alongside soup and salad.

Breakfast Treat: Fill warm popovers with scrambled eggs, bacon, and cheese for incredible breakfast sandwiches.

Dessert: Fill with whipped cream and fresh berries for an elegant light dessert.

Storage and Reheating

Best Fresh: Popovers are best within minutes of baking. They deflate and become chewy as they cool.

Refrigerate: Store leftovers in an airtight container up to 2 days, though texture suffers significantly.

Reheat: Warm in a 350°F oven for 5 minutes to crisp slightly. They won’t regain full puffiness but improve.

Freeze: Freeze cooled popovers in freezer bags up to 1 month. Reheat from frozen at 350°F for 10 minutes.

Variations to Try

Gruyère Popovers: Omit sugar, add ½ cup shredded Gruyère cheese to batter.

Herb Popovers: Add 2 tablespoons of fresh chopped herbs like chives, thyme, or rosemary.

Cinnamon Sugar: Brush hot popovers with melted butter and roll in cinnamon sugar.

Yorkshire Pudding: Make a savory version to serve with roast beef and gravy.

Common Mistakes to Avoid

Cold Ingredients: Room temperature is non-negotiable. Cold batter won’t rise properly.

Not Preheating Pan: Cold pans produce flat, dense popovers without the signature rise.

Opening Oven: Even a quick peek releases crucial heat and steam. Keep the door closed the entire time.

Overfilling Cups: Batter expands dramatically. Fill only ¾ full, or it overflows.

Undermixing: Lumpy batter creates uneven texture. Blend until completely smooth.

Removing Too Early: Pale popovers collapse immediately. Bake until deep golden brown.

Frequently Asked Questions

Why didn’t my popovers rise?

Common causes: cold ingredients, not preheating the pan, opening the oven door, or the oven temperature being too low. Follow all steps precisely for success.

Can I use a muffin tin instead of a popover pan?

Yes! Standard muffin tins work fine. You’ll get 8-10 smaller popovers. Baking time stays the same.

Why do my popovers deflate?

Removing them too early or opening the oven door during baking. They need the full baking time to set the structure.

Do I need a special popover pan?

Not required but helpful. Popover pans have deeper cups that allow a more dramatic rise. Muffin tins produce shorter popovers.

Can I make the batter ahead?

Mix batter up to 2 hours ahead and refrigerate. Bring to room temperature before baking for the best rise.

Why are my popovers tough?

Overmixing develops too much gluten. Mix just until smooth, no more.

Can I make these dairy-free?

Use plant-based milk and vegan butter. Results will be different but still tasty.

What temperature should ingredients be?

Around 70°F—true room temperature. Not refrigerator cold, not warm.

How do I get them extra crispy?

After baking, turn off the oven and leave the popovers inside with the door cracked for 5 minutes.

Can I freeze the batter?

Not recommended. Fresh batter produces the best rise and texture.

Your New Brunch Showstopper

Neiman Marcus popovers prove that simple ingredients can create pure magic when the technique is right. These dramatic puffs turn any meal into something special and never fail to impress.

Master this recipe, and you’ll have guests begging for your secret. The best part? They’re incredibly easy once you understand the science behind the puff. Serve them hot, watch everyone’s faces light up, and enjoy the compliments!