Reviewed: Feb. 23, 2012

wow,really easy and good. the only thing I have to add is don't cook the other 15 mins. I took mine out after 15 mins of 450 and let them sit to cool and they were cooked through

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1 user found this review helpful

Reviewer:

cu8605

Reviewed: Jan. 17, 2012

This was a great popover that doesn't add butter to the batter. I used an actual popover pan and cut the recipe to 1/3 since I was the only one eating them and I got two popovers instead of three smaller ones that would have resulted from a muffin pan. If you would use a popover pan with the normal amount it would most likely yield 6 popovers. They were yummy and I can't wait to make them for my hubby and add some flavorings to them...maybe some bay seasoning, dill or grated parmesan.

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2 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Jan. 9, 2012

They did not rise for me, but I live at an elevation of 6,500 feet, and there were no high elevation directions. I have made popovers at a much lower altitude with my mom and this recipe was similar. I would give it a 1 star rating except Im pretty sure the fact that they didn't rise on my altitude.

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2 users found this review helpful

Reviewer:

Kathy Layton

Cooking Level: Intermediate

Home Town: Wrightwood, California, USA

Reviewed: Dec. 26, 2011

Not sure what happened, these came out very overdone after only 20 minutes.

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3 users found this review helpful

Reviewer:

bostoncook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

Reviewed: Oct. 1, 2011

Delicious! I made this recipe in one 12 muffin pan rather than 2 pans. Melted a few tablespoons of butter and then very generously buttered each muffin cup. I did not flour the pan. Added the batter and baked as directed. The popovers came right out of the pan without any sticking at all. My daughter, boyfriend and I all loved it. Definitely a keeper recipe.

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3 users found this review helpful

Reviewer:

Alloney

Cooking Level: Expert

Reviewed: Aug. 22, 2011

These were a hit! Just like my mom used to make. Thanks for sharing.

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4 users found this review helpful

Reviewer:

harold&jean

Home Town: Toledo, Oregon, USA

Reviewed: Jun. 20, 2011

This is an excellent base recipe Debbie! To those complaining about blandness, it's up to you to add whatever spice compliments whatever you are using them for/serving them with: -if for fruit or to serve with jam or honey, add 1/4 tsp. nutmeg & cinnamon...try adding 1/2 tsp. vanilla to batter prior to baking. Pinch of dried lemon or orange peel perhaps? -if for chicken or pork add 1/4 tsp. rubbed sage or ground rosemary & 1/4garlic powder. ( I use 1/2 tsp. but we LOVE garlic). -roast beef with gravy, add 1/4 tsp. garlic powder, sub 1/2 tsp. powdered beef bullion mix for the salt, a generous shake of coarse ground fresh pepper & a couple dashes Worcestershire or Tabasco if you want a bit of a punch. I always use Canola oil to grease the inside of the muffin tins and melt an additional dab (about 1/2 tsp.) of butter in each cup in the oven before pouring the batter in. A preheated pan will increase the loft of the popovers. By using the oil rub first it will lessen the chances of the butter burning if you happen to leave it a minute too long. Make sure you pierce the sides with the point of a sharp knife as soon as possible upon removing them from the oven to minimize falling.

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7 users found this review helpful

Reviewer:

grammasan

Reviewed: May 22, 2011

I have tried so many popover recipes...this is the only one I have ever had success with. It's wonderful. We have them every Sunday with a Roasted Chicken Dinner. Thanks so much for a great recipe!

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4 users found this review helpful

Reviewer:

Becky

Reviewed: Feb. 20, 2011

This is just like Yorkshire Pudding to me...instead of greasing the muffin pan, my mom used to use a touch of oil, bacon grease, or the fat from the roast beef she had just prepared and then heat up the pan in the oven, take it out, add the batter and bake again, delicious British bread to accompany Lamb or Beef roast

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8 users found this review helpful

Reviewer:

Country Girl

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Cooking Level: Expert

Home Town: Leicester, Leicestershire, England, U.K.

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 13, 2010

I use a popover pan and these come out perfect every time. The Kitchen is "owned" my wife unless she want me to make these popovers which we both love.

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7 users found this review helpful