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Cheesy Herbed Popovers Recipe

Cheesy Herbed Popovers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 09, 2010

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    I made these last night, they turned out perfect.
    I made a third of the recipe, warmed and stuffed the leftovers with tuna salad for dinner tonight.
    Let the steam out and had no deflating.
    Will definitely make these again.

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  • on December 17, 2009

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    I love popovers and have made them for years. The key to keep them from deflating is to cook them to a crisp golden brown and then to cut a slit in the top as soon as you take them out of the oven to let the steam escape. (I noticed this recipe does not tell you to do that. If you don't cut the slit, the steam will soften the sides of the popover and weaken it. (Handy dandy trick I learned from Alton Brown.

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  • on July 22, 2009

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    I made this with pot roast and roasted parsnips, turnips, and carrots. These had a great flavor, not as eggy as the ones I have made in the past. They did collapse and were not as large or as pretty as the ones I have made in the past. I will make these again and add more herbs and salt.

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  • on December 03, 2008

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    This is one of my favorite-ever FoodNetwork recipes. It's something I would never have come up with by tinkering in my kitchen, and it's absolutely delicious. LOVE IT!

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  • on January 04, 2008

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    I made these for Xmas dinner with family and friends. I was concerned that there was not a correct balance between eggs and liquid ingredients, so I baked a batch early. The recipe was perfect and the turnovers looked beautiful. Everyone raved about their great taste.

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  • on December 26, 2007

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    I have had some minor success with Yorkshire Pudding in the past, but this popover recipe is excellent!

    Simple recipe, and popped as promised.
    The herbs and goat cheese give it such a wonderful taste.

    I read others reviews, and was concerned about the potential for an eggy taste. I didn't have that problem.
    They deflated after taking them out of the oven, but that's to be expected with all those eggs. They still looked good deflated and everyone enjoyed them.

    This one is a keeper for me!

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  • on May 06, 2007

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    what a great idea and what a hit!!!!I served brunch and breakfast for 8 people in palm springs and they ate everything and wanted more popvers..had to make 2 dz the next 3 days
    thanks cutie
    mickey

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  • on December 30, 2005

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    My first try at popovers - I guess because they always seemed too daunting for me. Emeril made it seem easy. They were superb! They DID deflate but - DUH - with this many eggs what wouldn't? Every other popover recipe I researched had half the eggs for the flour portion. I may try the recipe again with one less egg but my husband said why ruin a good thing. We'll see.

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  • on December 29, 2005

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    I actually saw the show where Emeril made these. I made prime rib and decided to follow it up with these. I did everything exactly the way he did. In fact, on the show, he put about an ounce sized chunk of goat cheese in each one. I did the same, but some of my family doesn't like goat cheese, so I only put the cheese in half of them. They all poofed up big. The one's with the cheese collapsed first, and were almost impossible to get out of the pan. The one's that didn't have the cheese came right out of the pan as Emeril showed on TV. But after sitting on a plate for 5 minutes lost their poof as well (although not as much as the cheese one. I had never had popovers before, and thought they were a little "eggy", but after considering it, that shouldn't be surprising being that the recipe called for 6 eggs. : Overall, I would say it was a marginal success. I don't blame the recipe, I'm not a gourmet cook, at least not yet, so I may have done something wrong. I won't be making these again. I didn't care for the taste, but that is a personal preference.

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  • on December 11, 2005

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    It's 1/3 of a cup of reserved beef fat, butter, or vegetable oil plus 4 tablespoons of fat, butter or veggie oil.

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