Reviewed: Nov. 29, 2008

This is a great recipe. Super easy, and delicious! I will definitely keep this recipe in my go-to recipe box.

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Sharon

	Cooking Level: Beginning Living In: Fairfax, Virginia, USA
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Reviewed: Oct. 30, 2008

Not bad but not great for me. After 30 minutes in the oven they were dried out and way over done, 23-25 minutes would have probably been ideal.

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Perfect! These were SO easy and so good. I ate them plain, on their own, for dinner. I used a silicone muffin pan and greased the pan with butter, baked them for 22 minutes, and they were picture perfect. Great recipe, planning on making them again tomorrow!

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RoseDLovesFood


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Reviewed: May 3, 2008

Put muffin pan in freezer while making cold batter. Then put in cold oven and bake at 450 for 27 min. Don't peek. I not longer have "pop-unders" but get great pop-overs every time.

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MGMARCKS


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Reviewed: Apr. 12, 2008

Can't go wrong. Super easy, delicious and totally customizable. I like them with plain butter and lots of it, and a hot cup of tea on a Sunday morning. After reading another reviewe about honey butter...I'm gonna have to try that tomorrow! Sounds fabulous.

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fuzzball420

	Cooking Level: Intermediate Home Town: Plymouth, Minnesota, USA Living In: Brooklyn Center, Minnesota, USA
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Reviewed: Mar. 13, 2008

Easy to make, but I found that the thirty minute cooking time was too long. I greased my muffin pan as recommended, but the popovers came out too brown and were very difficult to remove. They were hollow on the inside, but over-cooked and a bit hard. Any suggestions?

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Lucy


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Reviewed: Feb. 18, 2008

These tasted great! I threw in a little garlic butter just to give it some umph. Very basic/plain as is. I noticed all of the recipes are, so I don't count off for that. I think I would just prefer them to puff up a little more.

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Java_Girl

	Cooking Level: Expert Home Town: Austin, Texas, USA Living In: Dallas, Texas, USA
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Reviewed: Jan. 29, 2008

I do not know if I didnt make these correctly, but the batter was extremely thin with large lumps and the popovers came out tasting like baked eggs. Sorry - but I was not a fan.

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hokiebetty

	Cooking Level: Expert Living In: Frisco, Texas, USA
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Reviewed: Dec. 13, 2007

Really tall and puffy, easy, mine were done after 25 minutes! Try them they are very very good!

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PARADISE7N


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Reviewed: Jul. 16, 2007

I didn't follow the original poster's recipe exactly, but even so I'd recommend not using paper liners (they stuck to the popovers like glue). I added a pinch of sugar and they came out very nice (at least the tops did - LOL).

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clink283


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Reviewed: Jan. 17, 2007

They hardly rose at all, and I followed the directions precisely. They had no hollow middle; it was just a big, somewhat fluffy, tasteless muffin (with a crispy outside). :( Guess I'll keep looking.

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My Husband's Wife

	Cooking Level: Intermediate
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Reviewed: Jan. 6, 2007

These deflated within minutes of being taken out of the oven! and they practically shrunk to half their size after deflating.. resulting in very small popovers. I'd say, don't hesitate to fill the popover molds completely full. Can anyone help with that? Should I add baking powder to this recipe? Plus, I added 1/2 tsp sugar for 3 popovers. Insides were like a solidified cooked custard; which was nice, but still seemed a bit bland so I'll try with 1 tsp of sugar next time. Definitely need to add some more to this recipe.

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mayura

	Cooking Level: Intermediate
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Reviewed: Jan. 1, 2007

Easy and delicious.

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drcollins


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Reviewed: Nov. 20, 2006

Thanks so much for this recipe, I don't have a popover pan so this was perfect! Thanks again.

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Sophie

	Cooking Level: Intermediate Living In: Hallowell, Maine, USA
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Reviewed: Nov. 15, 2006

Not my Fav...ok, but..really not the best. I'll keep looking.

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LeaAnne

	Cooking Level: Expert Home Town: Novato, California, USA Living In: Eugene, Oregon, USA
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Reviewed: Oct. 22, 2006

These were very simple to make and delicious. I thought that popovers would be a lot more difficult, but not with this recipe!

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MELISANNE

	Cooking Level: Expert Home Town: Oil City, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jul. 8, 2006

I've struggled to make just right popovers for years. I had finally given up, until I found this recipe. Turned out beautifully! I like to make the batter in the blender, making it very easy to pour into the muffin cups (but be careful not to overmix). And it's easily scalable to 4 or 8 popovers.

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SUNSKI


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Cold Oven Popovers

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