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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CHEF_AN

Cooking Level: Intermediate

Living In: Munich, Bayern, Germany

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Reviewed: Jan. 15, 2009

This recipe is as simple as it is delicious...the popovers come out tall, crusty on the outside and chewy on the inside. This is my go to side whenever I make stew or soup.

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Ann

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Reviewed: Jan. 2, 2009

The end product was not a good as I had hoped for. They didn't rise very well (so, I called then Mini-Popovers)and they were very bland (yes, I added salt).

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PAM29922

Cooking Level: Expert

Home Town: Pawtucket, Rhode Island, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Dec. 27, 2008

these were the easiest popovers i've ever made! they looked beautiful and tasted great! i made a little strawberry butter to go with them...mmmm.

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emmytaco

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Reviewed: Dec. 19, 2008

Quick, simple, and delicious. I, also, use cooking spray to grease the muffin cups, and I adjust the times to 15 minutes instead of 20.

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TEENTEE

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Reviewed: Dec. 18, 2008

This is just a good basic recipe, but we jazz it up a bit and are trying some of the others on this site. We tried making them in our convention oven and it was a NO GO so don't even try it. One suggestion my Grandmother taught me that may be helpful to those whose popovers aren't rising... Make sure the ingredients begin at room temperature. The popovers seem to develop better this way. We serve this with chicken salad in it for a nice presentation.

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