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Basic Popovers Recipe

Basic Popovers

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 1-10 of 22

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  • on April 28, 2013

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    Wonderful I did not have whole milk just 2% so I use half of that and half heavy cream.
    FOR everyone that says its too salty YOUR NOT using kosher salt and UNSALTED BUTTER. Also any one that does a lot of baking or even a little needs a kitchen scale no matter what time of year my breads and cakes come out perfect by using a scale.

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  • on April 16, 2013

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    definitely don't use 1 1/2 teaspoons of salt...what??? I think 1/4 teaspoonfuls is adequate!

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  • on March 23, 2013

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    Oh my goodness, a taste sensation! My husband made these just this morning. Tall, light, fluffy pillows popping out of our popover pan...and it only took the first bite to deem these better than doughnuts, fritters, scones, English muffins, or any other of my previous favorite indulgences.

    He used eggs given to us by friends with hens, so used 3 small instead of the 2 large called for. We used all-skim milk, and 1 cup flour (approx equal to 4-3/4 ounces. Turned out tall and airy, and when pulled open these have hollow, pillow-soft interiors just perfect for dipping in our neighbor's home-grown honey.

    Absolutely divine.

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  • on March 06, 2013

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    usually LOVE all the recipies from Alton Brown BUT found this one difficult to do because I had to take the time to convert from ounces to cups for the flour.
    I ended up having to do this recipe 3 times and it still did not turn out
    I ended up going to another website to find one that I could follow

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  • on October 05, 2012

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    Have Made These Before & Turn Out To Perfection! Eggy & Crispy On Out~Side,Custardy On the Inside.Please "Poke" Centre Of Each For Steam To Escape. Keeps All 6 From Any Soggyiness.

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  • on September 11, 2012

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    Perfect every time. I make these at least once a week now.

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  • on June 28, 2012

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    Fine, but too much salt and a little heavier than we like (not enough egg.

    I grabbed this recipe rather than our regular recipe as I was trying to make them quickly and it was easier to find the recipe online rather than in my Mom's old recipe box. Wrong thing to do. Like I said, the popovers were okay, but tasted a lot of salt and was heavier than the popovers we generally make. Wish I'd taken a little more time and found our recipe. And I'm disappointed as I generally trust Alton Brown's recipes and everyone here gave it such I ratings.

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  • on May 22, 2012

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    I finally was able to get a Popover Pan to make these. First time, I must have inadvertently overstated the measurement of the flour. They were too heavy, however, good in flavor. The second time, I got it right and they were awesome. A neat and different bread to serve with a meal - everyone really like them. The cooking time is something to watch for... both times I routinely kept a close eye around 35 minutes to ensure they were just right.

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  • on April 08, 2012

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    I have to agree with some that I found them too salty. They were very tasty and easy without that issue so I will definetely try them again without as much salt.

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  • on April 07, 2012

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    I tried this recipe today to test making popovers for Easter. They are perfect popovers just like I remember from my childhood. I agree with another poster that 38 minutes is perfect. Light and airy on the inside and a nice crunch on the outside. I used a regular muffin tin and they came out fine. Now I would probably invest in a popover tin. Really delicious!

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