*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper!
I couldn't believe it they came out perfect the first time. And, every time since. I always start with the eggs and milk at room temp and when they come out of the oven I pierce the bottom sides a couple of times with a sharp knife to release steam. Keeps the centers from getting soggy.
My popovers turned out HUGE, about 2x bigger than I expected. I followed the recipe exactly and served them with Cinnamon Honey Butter from this site. My only advice is do not wait for your butter to get bubbly, mine never did. After two minutes the butter just burned so I had to wash it out and start over. The popovers alone were a little bland, but amazing with the Cinnamon Honey Butter. Do NOT open the oven until it's time to take them out, not even for a quick peek!
Great and easy popover recipe. My husband DEVOURED these. They all popped beautifully without having to leave the ingredients at room temperature. ***UPDATE*** I have made these several times now and I have found that if I heat the milk in the microwave to feel warm to the touch and set the eggs in a bowl of warm water for a few minutes the popovers pop much higher than using cold or room temperature ingredients. I also use these in a popover pan that makes 12 and I set the oven at 425 for 15 mins and 325 for 10 mins. Comes out perfect every time. Also, make sure you mix the flour in last and make sure it is mixed until there are no lumps left. Good luck!
These were amazing. It has been so long since I had made popovers. I'm not sure why but I feel so foolish for waiting after seeing the ease of this recipe. So no peeking in the oven once they are in. Follow the instructions to a T and while popover tins are wonderful don't be afraid to pull out your muffin tins.
This was really simple and quick! I made it for the kids in a "mini" muffin pan which actually yielded a tray of 24 plus another 10 muffins! I also added a pinch of brown sugar to each muffin and it gave it a nice bit of sweetness!
Rating: 5 stars
I followed the recipe exactly and they turned out perfect. I have had a hard time finding a good popover recipe (especially one that didn't stick to the popover pan) and this one was perfect. I will definitely make these again.
My mom used to make popovers for us. I did an experiment with this recipe, based on a popover recipe a friend from England gave me. I put a dallop of mashed potatoes in 3 of them before baking. Actually those "opened up" and looked more like the popovers I grew up with...the others stayed closed and looked like muffins. The taste was good but I am not sure what I did wrong to get the muffin-like appearance. Good base recipe, any good cook has a popover recipe in their file box, IMO! Thanks for the post!
Excellent and SO SO SO easy to make! Grew up in the north and now live in the south and NEVER see popovers anywhere! I am so thrilled to have found this recipe. My husband and kids absolutely love these. (I do too!)