The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 13, 2008
I thought this to be a good basic recipe. To turn out well begin with room temp. milk & eggs and sifted flour. I whisked the eggs & other ingredients (leaving a few flour lumps), rested the batter, whisked again briefly, placed in warmed custard cups, & baked at 450 for 15 minutes before lowering temp. When you open them, let the steam dissipate before buttering. If you live in high places, popovers turn out best using high altitude flour.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 6, 2008
Popovers are a family tradition of mine. Many people are missing out on this because they have never had a popover. This recipe will be my new popover recipe to use forever. Best popovers yet!
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Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 2, 2008
I really enjoyed this recipe!! I did spray popever pan with oil/flour spray and then added a dab of butter to each well, wonderful recipe, thanks so much for sharing!!! Toni~
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Hermiston, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 16, 2008
I had no idea what a popover was when I came across this recipe, but I had all the ingredients on hand so I thought I would give it a try. They were really good! I think I need to shorten the cooking time by a few minutes. I don't think that has anything to do with the recipe, maybe it's because I am in Florida. I always have to shorten my baking times.
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Photo by mujahidswife

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Photo by 5boys2cook4
Reviewed: Oct. 5, 2008
Very good! I doubled the recipe and put in 5 eggs. A double batch makes just over 2 dozen when made in muffin tins. I sprayed the muffin tins with Pam With Flour and added a tiny bit of butter to each cup (completely optional, I just like the flavor). We like to top them with fresh fruit, whipped cream, and syrup. It's my kids' favorite breakfast.
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Photo by 5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA
Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 24, 2008
These were really good popovers! I should have doubled the recipe though because they were quickly eaten!
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Photo by christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 19, 2008
Just like the ones I remember eating at dinner out with my family when I was young, which is what I was looking for! Very good.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 11, 2008
It definitely helps to have the eggs and milk at room temp. Great recipe! It is very difficult to find popovers at bakeries near me. So, it is nice to be able to make them myself!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 8, 2008
Never made popovers before but these were easy. Made sure milk and eggs were room temp. and let batter sit 30 min. before baking.
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lsk

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Photo by Auntie D in MN
Reviewed: Sep. 2, 2008
Very good, very basic recipe. Must eat right out of the oven. Not good when cold or cooled. I will try another reviewers suggestion to sprinkle with cinnamon and sugar. YUM!
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Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 24, 2008
Absolutely fantastic! This is the first time I have tried making popovers after having received a popover pan as a gift. I was a little hesitant of the recipe, but followed it to a tee, and the results were fabulous. Will make these many more time. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 6, 2008
It really is the best
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The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 30, 2008
I'll never cook again!
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Cooking Level: Intermediate

Living In: Lincolnton, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 12, 2008
These were alright, though the baking time is off (at least for my oven). I took them out after 30 min. (20 min. at 450, 10 min. at 350). They're a little eggy tasting...maybe I just haven't had popovers enough to know what they're really supposed to be like.
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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 30, 2008
The cooking time was too long in my opinion
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Photo by Jennifer Marie

Cooking Level: Intermediate

Home Town: Lake Forest, Illinois, USA
Living In: Lake Bluff, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 22, 2008
Perfect. Works every time. As others mentioned, I warm the pan in the oven before I pour the batter, and I let the batter out until it's room temperature.
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Photo by Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 15, 2008
This is the classic recipe. Popovers should be made with ROOM TEMPERATURE milk and eggs. Then let the batter rest for 45 min to an hour before baking. Make sure your popover pan was heated in the oven (add little bit of butter to each cup). I have been making popovers for years... every now and then they just don't work...maybe I did something a little wrong in haste.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 10, 2008
Help!! This recipe did NOT go well for me! By the 20 min. mark they were burning on the tops yet when I took them out after 40 minutes they were still doughy on the inside and collapsed after a few minutes out of the oven. So sad! The only acceptable aspect was they came out of the popover dishes easily. I'm so glad I only made a single batch - any advice??
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Photo by tessah5702

Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 12, 2008
Yummy! Quick! Easy! I made these in a muffin tin, exactly as the recipe stated. They were fantastic. I will make them again soon. No need to keep looking for another popover recipe- this is perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Apr. 16, 2008
Loved these!! I only had a muffin tin, so I made smaller popovers and baked for 15 minutes at 450 and 10 minutes at 350. I preheated the tin with a dab of butter in the bottom as suggested by another reviewer. They were perfect!
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Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA
Living In: Middletown, Connecticut, USA

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