Reviewed: Nov. 24, 2009

This recipie has not failed me! Even my dad has given up his "tried and true" for me to make these!

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Guitarister

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Reviewed: Nov. 19, 2009

These were simple and delicious! I ate them with dinner, but look forward to using them as a breakfast/dessert base.

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kickbush

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Reviewed: Oct. 28, 2009

Perfect, easy popovers. I only had to bake them at 350 for 15 minutes, as they looked like they would burn if in any longer. I would love to know how to make cheese popovers, can I just put cheese in the middle of the batter? Great, easy, delicious!

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kimmy

Living In: Salem, Massachusetts, USA

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Reviewed: Oct. 17, 2009

not good

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Mary

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Reviewed: Sep. 28, 2009

We love popovers and this recipe fits the bill. Made with simple ingredients we always have on hand. And, it was simple to tweak it to satisfy my gluten-free little one. Just used her flour mixture in place of the regular flour and added 1 tsp of xanthan gum. Mmmm. We also tried the cinnamon flavored ones and found they didn't rise as high. But, still yummy :)

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QPSDOLL

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Reviewed: Sep. 25, 2009

Really quite nice - mine fell in near the end; didn't puff up like the one in the picture... But that's alright; as they still tasted great; and with the dents in the middle; worked out great for filling! So even though I'd done something (What; I'm not sure...) wrong; they'd still turned out very nice; and we will still certinally make them again!

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Bengali

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Reviewed: Aug. 22, 2009

Excellent. As another commenter recommended, a little pat of butter in the bottom of preheated cups and reduced cooktime (15/15) and they came out flawless.

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Ragil Lorkin

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 18, 2009

i have never made popovers before, so i didn't know what to expect. i followed the instructions as is, but i halved the recipe and i had to take them out of the oven 10 or 15 minutes earlier, because they were going to burn (probably because i forgot that i halfed it, oops). i put it on the middle rack and used muffin paper cups. it was dark brown on the outside and yellow and hollow on the inside. the popovers stuck to the muffin paper cups (i should have greased them). maybe i will try this one again another day. but i'm wondering what to eat/serve it with?

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lisha

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Reviewed: Aug. 14, 2009

i made these in muffin tins and made 10 little popovers. so delicious!

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bakerjanna

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Reviewed: Aug. 12, 2009

My husband loved it. I am so keeping this recipe. Thank you Christy!

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Dana Wright

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 11, 2009

These turned out great! I followed the recipe exactly, except I used a nonstick popover pan. I never knew popovers were so easy and the calorie content is not bad! I'm going to make them much more often... these are just like my mom used to make.

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

They "popped" up beautifully in a regular popover pan greased with a cooking spray. They came out of the pan without a problem. I have two suggestions. The first is to add a tablespoon of butter for a little richer flavor and second reduce the cooking time at 450 to 15 minutes. I have an oven thermometer so I know the oven temp was 450 on the button and at 20 minutes they were all ready very brown.

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CCROSE

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Reviewed: Jul. 27, 2009

Turned out well, although a few deflated. The insides are hollow, flaky, and moist - absolutely delicious. I doubled the recipe and used a muffin tin, getting about 16 popovers. I filled alternating cups to the top (it gives you bigger poofs), and filled the remaining cups 1/2 full of water. It keeps them moist. Also, it is ok if your batter is a bit lumpy - overmixing is worse. Some I sprinkled with chicken seasoning for a more savory flavor. Tips others used (my thanks to fellow reviewers): Cook at 450 for 15 minutes, then 350 for 15 minutes, without opening the oven door in between. Bring eggs and milk to room temperature. REALLY grease your pan - I used the works and still had trouble getting them out.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 23, 2009

These came out wonderfully. Have made a few times - following recipe exactly as well as adding vanilla and/or spices depending on what we are making them for. Followed other reviewers suggestions and baked at 450 for 15 minutes and then reduced to 350 for 15 minutes. For those that had problems - a few tips: milk and eggs must be at room temperature - leave out for 30+ minutes at least. Batter will be thin and its okay to have small lumps. Do not open oven door while baking - use oven light if you want to look at them baking.

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LAURAT001

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Mine came out awesome! Beautiful! The first time I followed the directions to the letter and the second time I changed it up a bit by adding parsley and garlic and spices and it was delicious too. Also a beautiful presentation and definite family pleaser! Fab recipe!

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Sunny77

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Reviewed: Jul. 7, 2009

I have tried several different popover recipes, including this one, and they sink in the middle every time.

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Laurie

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Reviewed: Jul. 2, 2009

quick & easy

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Claire & Marie

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Oh My goodness. After 12 years of failed attempts, primarely due to our Colorado address, on this father's day, I was able to serve these glorious wonders that had become such a favorite in our home. Thanks to everyone's idea. Hot oven, Hot pan, sprayed with pam adding a dallop of butter in bottom.

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DebbieK

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Reviewed: Jun. 19, 2009

Hmm, I think mine turned out right. They tasted good either way. It actually made 10 in my muffin pan. They didn't puff up as much as I expected (but I may have over stiffed them). However, they did have a neat crunchy outer coating and chewy insides. I'll make them again for sure. They reheat excellent in the oven. I stick them on a cooling rack placed in the middle and then turned the oven to 350. Give it about 5 minutes an they're back to be crunchy and warm.

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akajb

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 14, 2009

Very good, i made these in a muffin pan at 450 for 12 minutes and then at 350 for 12 minutes they popped nicley, they are kind of bland next time i would add vanilla or somehow give it more flavor, my family really enjoyed these and i will make these again

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