Chicago Gourmet Popover Pan – and my Apple Popover Recipe

by dlstewart

Our family loves popovers. I use these deep Chicago Popover Pans to make yummy Apple Popovers. Recipe included.

For years I used muffin pans to bake popovers. The popovers came out okay, but the cups in a muffin pan are not as deep as the cups in a popover pan. Several years ago, a friend gifted me with a Chicago Metallic 6-cup Popover Pan. I loved it enough that I purchased a second one from Amazon.

Usually I bake regular popovers, which are basically made from eggs, milk, and flour. I love apples and baking with them. So I thought popovers made with a diced fresh apple would taste great. And I was right! This treat immediately became a family favorite.

Chicago Popover Pan Description

This dishwasher-safe metal popover pan has six deep cups that are set in a heavy-duty wire frame.  The cups are set in a 2 x 3 grid, with 2 1/4" of space between the two columns.  Overall the pan measures 16" x 9 1/2" x 2 1/4".  The pan is non-stick and constructed from heavy-gauge steel.

My Experiences

I never knew a specialty pan existed for popovers, and was delighted when a friend sent me this pan as a gift.  This popover pan has deeper cups that are wider at the top and narrower at the bottom.  The design allows the batter to rise in a deeper formation to allow the batter to form a hollow in the center.  Using this popover pan, my popovers are taller, lighter and fluffier than if I baked them using a regular muffin pan.

I like that the metal pan has a bit of heft to it; the pan is heavier than my muffin pans.  It is easy to use.  The grid construction of the Chicago pan allows me to use a potholder to easily grab the pan edge to remove the pan from the oven.  One caution:  I make sure to use a narrow silicon spatula to remove the popovers if necessary.  I made the mistake of using a plastic utensil on one of the pans, and it scratched the non-stick coating.

Even though the manufacturer says the pans can be cleaned in the dishwasher, I usually hand wash them in the sink with liquid dishwashing soap and air dry them. 

Apple Popover Recipe:

Preheat oven to 425-degrees F. Recipe makes 12 popovers, depending upon how full the popover cups are filled.

Prep time 20 min  -  Total time 50 min
Ingredients for 12 servings
2 eggs, beaten  • 1 cup milk (I use 2-percent milk)  • 1 tablespoon sugar  • 1 cup white flour  • 1/4 teaspoon salt  • 1/2 teaspoon ground cinnamon (optional)  • 1 apple, medium-large size (I use a Braeburn apple)  • Chilled Butter to melt in popover pan cups (a 1/2 tablespoon for each cup)

In a large bowl, mix together the beaten eggs and milk. In a separate bowl, combine the sugar, flour and salt. Add the dry ingredients to the wet ingredients and mix together to form the batter.

Wash, peel, and core the apple. Cut into sections and dice the apple into small slivers.

Add a 1/2 tablespoon of cold butter to each popover cup. Divide the apple slivers between the 12 popover cups. Place popover pans in the preheated oven for 5 minutes until the butter is melted.

Remove popover pans from the oven. Evenly spoon the batter between the 12 popover cups, covering the apples and melted butter. The cups should fill about half way.

Bake the popovers for 10 minutes in the oven at 425-degrees F. Then reduce the oven temperature to 375-degrees F. and bake for another 15 minutes. Remove the apple popovers immediately from the pans and eat them hot.

Recipe  0.0/5 Stars (0 Votes)


Comparing popovers baked in a muffin pan versus this Chicago Popover Pan, the Chicago pan wins the contest.  Popovers baked in this pan are far superior.  Not only is this a quality-made product, but the popovers baked in this pan taste wonderful.  Family is always asking for my Apple Popovers!

Happy baking!

Copyright 2015 Dawn L. Stewart

Updated: 01/15/2015, dlstewart
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