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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Carly M

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

Very Easy and Good!! My husband made these with whole wheat flour and soy milk, over-mixed them, used small muffin tins, and almost burned them but they were still very good! Since they still turned-out after all those mistakes, I'd say this recipe is solid.

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ndhanson

Cooking Level: Intermediate

Home Town: Rogers, Minnesota, USA

Living In: Washington, D.C., USA

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Reviewed: Jun. 2, 2009

Popovers are not a South African or a Jewish food so I've never eaten one before. But I saw the resipe and picture and they looked delicious. These were fabulous! I also shortened the 2nd cooking time a bit, to 15 minutes. The only complaint I have with these is that they're best served hot, so no yummy leftovers!

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Tamara

Cooking Level: Intermediate

Living In: Johannesburg, Gauteng, South Africa

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Reviewed: Jun. 2, 2009

Very well turned out - my first attempt at popovers so I'm really quite pleased with the recipe. I followed reviewer tips for the shorter cooking time and they were just right. Thanks Christy!

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chunkymonkey

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Reviewed: May 31, 2009

Not bad. I added powdered sugar and it reminded me of french toast. I think I'll make again with some changes as suggested by the other reviewers and see if they come out a little better.

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jrag

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Reviewed: May 29, 2009

I'm giving 5 stars, wishing there was actually a question and answer on this. I did as recipe stated and they came out small and dense. I halved the recipe so I'm sure it was something I did wrong, so can't give less. I really want them to turn out!

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jean

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: May 24, 2009

These were my 1st Popovers to bake ever. I added some vanilla to mine and also baked them for a total of 3o mins. I served some with melted jam and some with a cinnamon honey butter (from this site). They were great, but maybe a little under done inside.

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LDYLVBGR

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 14, 2009

Ridiculously easy and good! I don't have a popover tin (yet!) so I used a muffin tin. Put a dab of butter in some cups and left some without butter. As many others have said, the ones with butter came out easily, those without butter got totally stuck--I had to tear them out. Will make again--soon!

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mrsoofie

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Reviewed: May 14, 2009

YUM!!! My daughter has food allergies and hasnt enjoyed a 'real' donut for a year, this is the best replacement recipe Ive found!!! (I topped it with frosting!)

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KT-LYNN'sCookin!

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Reviewed: Apr. 12, 2009

I have never made popovers before but love them when we go out to eat. My husband and I both rate this recipe BETTER than any restaurants! Served with home made honey butter. Thanks for sharing your recipe!

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Dory C.

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Mound, Minnesota, USA

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Reviewed: Mar. 28, 2009

Delicious and simple, but a little "egg-y" tasting. I followed the advice of another reviewer and preheated the cups and added a dab of butter in each with good results.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Mar. 8, 2009

Super easy and delicious! I made mine with exact ingredients right out of the frig. I used a large muffin tin, sprayed with baking Pam in a convection oven with stated temps. I did decrease cooking time by about 6 minutes at each temp. My husband thought I had bought them at a specialty bakery, they were that good!

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Kristen

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Reviewed: Feb. 22, 2009

Simple great. Easy and fun for the kids to see them bake.

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Annette-NJ

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Reviewed: Feb. 15, 2009

Very delicious! I followed other user suggestions: Added 1/2 tsp. vanilla, 1 tsp. sugar to the batter. I mixed it all in my blender, super easy. I used my regular muffin pan, sprayed with Pam. It made 8 popovers. I baked at 450 for only 12 min. then turned heat down to 350 for 12 minutes. Perfect sprinkled on the inside w/ sugar and cinnamon once baked.

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baker at heart

Cooking Level: Expert

Home Town: Benton, Kentucky, USA

Living In: Liberty, Missouri, USA

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Reviewed: Feb. 14, 2009

Absolutely perfect! I made these in a muffin pan with a dollop of butter in the bottom of each cup. They came out wonderfully after being loosened with a fork. The popovers were light and fluffy on the inside, with the nicest crisp on the outside. Made with garlic lemon chicken, it was the perfect compliment. My boyfriend called it homemade hot pockets!

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AngelVoice23

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Anaheim, California, USA

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Reviewed: Feb. 12, 2009

Does it get any easier than this? This is such and easy and quick recipe and such a yummy comfort food!

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iluvfargo

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Reviewed: Feb. 3, 2009

Easy, fast and delicious. I sprayed PAM into 6 custard cups and preheated oven. I threw all the ingredients into a blender, adding an additional 1/2 cup canned corn. I pulsed the blender for 5-6 times then using a spatula, I scraped the sides of the blender down. I pulsed again for another 2-3 times and poured into the custard cups. I baked the popovers according to the recipe. They turned out beautifully - golden brown, crunchy on the outside, soft and moist on the inside.

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