Reviewed: Nov. 28, 2011

I made mine sweet like an after dinner popover....I thought the batter was absolutely runny.I followed steps to a tee , saying that i added a half a cup of flour couple dashes of cinnamon and some vanilla extract ....tasted it and it still needed something so i added about a cup of brown sugar they turned out so delicious moist and light and sweet (not too sweet) . ill definitely use my spin off on this, delicious popper!!!!!!

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1 user found this review helpful

Reviewer:

JamiesMom101

Reviewed: Sep. 19, 2010

so goood! im going to try to make these every holiday!!

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4 users found this review helpful

Reviewer:

ekdriscoll

Cooking Level: Beginning

Reviewed: Apr. 9, 2010

This is my family's traditional recipe - and I use 100 year old pans. The recipe is very dependent on the oven. The expansion is based on quickly cooking the top, which captures the steam. With a quickly heating oven, a cool pan and oven work well - the top seals while the pan is still cool. If the oven is slow to heat, the pan and the oven will need to be preheated, and they might not pop quite as high.

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9 users found this review helpful

Reviewer:

Kay

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Reviewed: Dec. 24, 2009

These were just alright. I did preheat the pan with a little butter. They didn't rise like my mom's popovers. She's gone so I cannot ask her advice. I will, however, try again and this time bring the milk and eggs to room temperature first. Maybe that will help.

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3 users found this review helpful

Reviewer:

Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

Reviewed: Dec. 8, 2009

The taste was ok but somewhat "eggy". I was excited when I first looked into the oven and saw how high the dough had risen but by the time I looked again they had deflated and stayed that way :(

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3 users found this review helpful

Reviewer:

Kricket2571

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: San Francisco, California, USA

Reviewed: May 22, 2009

wonderful popover recipe! a few minor modifications: melted a dime-sized amount of butter in each popover cup in 450 degree oven for 2 min prior to pouring batter into cups (watch close and don't let it burn!). also baked for 15 min at 450 degrees then 375 for 15 minutes per another review's suggestion. also important: do NOT open the oven while baking! turn on the oven light if you must but do NOT open the oven door!!these turned out crispy on the outside and light and fluffy on the inside! can't wait to make them again!

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16 users found this review helpful

Reviewer:

sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 16, 2009

After making a lot of hockey pucks, I finally got this down. Let your all of your ingredients get to room temp first. Place oven rack on top shelf, place green olive size chunks of butter in bottom of muffin tins then preheat the tin in the oven to allow the butter to melt. After 20 minutes, reduce heat and cook only 5-10 minutes longer.

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13 users found this review helpful

Reviewer:

CHARLIEBUG

Reviewed: Dec. 13, 2008

These are great!! I love the light eggy flavor to them. I just did a mini-batch to try them for the first time and a neighbor happen to be over borrowing a tool of my husband's when I took them out of the oven and he at two and said they were great. I only rank the recipe 4-stars because I followed the advise of one of the other reviewers and preheated the oven to 450 as well as the pan. The cooking time was then a little less about 15 minutes at 450 then another 10 at 350...but I was using a muffin pan, not a popover pan. Thanks for sharing.

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3 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Dec. 12, 2008

These get rave reviews every time I make them. I've even had them described to me as "heavenly". And the recipe is so simple even I can recall it without having to constantly check the computer screen.

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5 users found this review helpful

Reviewer:

Evan

Reviewed: Apr. 6, 2007

Very delicious. They were quickly made, and our mom really liked them! They did turn out slightly crunchy, but on the inside they were very soft. Probably a mistake on our end. Nice work!

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4 users found this review helpful