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Popovers
SUBMITTED BY:
Christy
PHOTO BY:
m.marsh
"A light and airy favorite bread treat. Serve piping hot and enjoy!"
RECIPE RATING:
Read Reviews
(64)
Review/Rate This Recipe
Original recipe yield 6 popovers
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
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2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
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REVIEWS
Reviewed on Apr. 11, 2003 by CANVASWRITER
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CANVASWRITER
Apr. 11, 2003
I've made literally dozens and dozens of like but not the same popover recipes. I left the salt out (restrictions), used Pam butter spray to "grease" the large muffin sized pan, but it made no difference, these are by far the easiest and best turned out popovers I have ever made. One must follow the directions exactly and the oven must be properly preheated, but if one does follow exactly, this is a no fail, excellent recipe for popovers without needed speciality pans, butter, extra calories, ect. Excellent.
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18 users found this review helpful
I've made literally dozens and dozens of like but not the same popover recipes. I left the...
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Reviewed on Nov. 18, 2005 by
ROYSAPER
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ROYSAPER
Nov. 18, 2005
Excellent recipe. I tested some variations with 3 of the 6 popover cups. For 3 I preheated the custard cups with a small dab of butter in each. Those 3 rose higher and came out of the cups more easily than the 3 that were not preheated and did not have the dab of butter in the bottom (before adding the batter). Also, to prevent the likelihood of getting too dark, I reduced the temp to 350 after 15 minutes and then reduced the 350 bake time to 15 minutes.
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13 users found this review helpful
Excellent recipe. I tested some variations with 3 of the 6 popover cups. For 3 I preheated...
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Reviewed on Apr. 11, 2003 by CELESTREE
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CELESTREE
Apr. 11, 2003
These Popovers come out crusty on the outside, and soft in the center, almost like churos! I add 1/2t. vanilla to the batter. For serving, I have a bowl of cinnamon and sugar to sprinkle on them (once they've been torn open). My husband loves them, so I make them as a weekend breakfast treat.
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12 users found this review helpful
These Popovers come out crusty on the outside, and soft in the center, almost like churos! I...
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Reviewed on Jul. 20, 2005 by
Helene
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Helene
Jul. 20, 2005
Ok, I don't want to rate this yet becuase evidently it is me that is the problem, not the recipe. I tried making these twice..folling the directions exactly and being careful not to over mix. The second time I tried baking at 450 for 15 min and then 350 for 15 min...each time the same thing happens. They fall in the middle and they are heavy like a paperweight. Someone please let me know what I am doing wrong.
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10 users found this review helpful
Ok, I don't want to rate this yet becuase evidently it is me that is the problem, not the...
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Reviewed on Jun. 29, 2003 by
DREGINEK
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DREGINEK
Jun. 29, 2003
We enjoyed popovers the other night so I thought I'd try this recipe and (with my fingers crossed) hoped that they'd turn out just as good. Well, they did! I did take another's advice who stated that they added 1 tsp of vanilla to the batter. Also, after I reduced the heat to 350 degrees, I only had to bake for 10 min (thus, total baking time was 30 min). Had I baked any longer, these goodies would have been burnt. Although they taste just as good as "Cold Oven Popoevrs" (also found on this site), I like that recipe a little better b/c you aren't messing with the oven temp. Still, excellent recipe with excellent results!! One last thing, I made "Cinnamon Honey Butter" (again, from this site) and spread it inside the warm popovers...yup! I'm in heaven!! Thanks Christy!
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10 users found this review helpful
We enjoyed popovers the other night so I thought I'd try this recipe and (with my fingers...
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Reviewed on Feb. 16, 2006 by
Jenn
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Jenn
Feb. 16, 2006
I have been making popovers now for over 20 years. I thought that I might have a lead hand. When they popped they did not taste very good and when they did not pop so much, the flavor was good. This recipe is my very first success. I used popover pans that are non-stick and I never thought to butter the outside top of the pans but next time I will because that is how huge they ended up being. I cannot thank you enough. I also reduced the cooking time and put a dot of butter in the bottom of each tin. Wonderful
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8 users found this review helpful
I have been making popovers now for over 20 years. I thought that I might have a lead hand. ...
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Reviewed on Aug. 14, 2003 by
Navy_Mommy
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Navy_Mommy
Aug. 14, 2003
These are great for breakfast. We will eat them hot out of the oven with just a little butter. I liked other reviewer's suggestions of cinnamon sugar and will have to try that next time I make.
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8 users found this review helpful
These are great for breakfast. We will eat them hot out of the oven with just a little...
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Reviewed on Apr. 14, 2003 by Lola
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Lola
Apr. 14, 2003
This was so easy and quick to make. I managed to make it in moments, and it was eaten in seconds!
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8 users found this review helpful
This was so easy and quick to make. I managed to make it in moments, and it was eaten in seconds!
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Reviewed on Apr. 11, 2003 by TREVO
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TREVO
Apr. 11, 2003
I have loved these since I was a kid! Great!
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8 users found this review helpful
I have loved these since I was a kid! Great!
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