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Parmesan Popovers Recipe

Parmesan Popovers

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (170)

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Average Rating:

Total Reviews: 170

Showing 11-20 of 170

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  • on October 01, 2010

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    I was worried after reading other reviews, but these turned out great (except I was concerned about undercooking and having them flop so I overcooked the majority. The ones i did cook properly turned out just fine. I didn't use as much herbs and mixed them in after i blended everything else. I also heated the pan before pouring the batter. They aren't too eggy & the cheese is nice. 22 minutes was the limit for my mini-popovers. YUM.

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  • on August 16, 2010

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    They were easy to do, but they taste too much herbs, eggs. And after 25 minutes that I open the oven they start going down, they were perfect but now they are flat. I think they need more flour and baking powder.

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  • on July 16, 2010

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    Popovers end up tasting too much like herbs and very eggy. More like mini quiches, though not bad, certainly not like light and airy cheesey popovers.

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  • on June 18, 2010

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    All i could taste was the herbes de provence. The thyme was over powering and they deflated once taken out of the oven. Easy to make but resulted in a spongy, bland mess.

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  • on March 31, 2010

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    these were very eggy and didn't have much taste. also - i put the parsley in the blender as instructed - and they looked like a st pattys day treat! if you want to make these - don't put the parsley in the blender - just mix in by hand.

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  • on March 28, 2010

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    I would rate these six stars if I could. They popped up perfectly, were light as air and every bite was like a puff of parmesan heaven. I left out the parsley and HDP (didn't have them on hand and used 1% milk. Like others have said, DO NOT OPEN THE OVEN TO "PEEK" AT THEM BEFORE THEY'RE DONE!!! Resist the temptation! Use your oven light instead. Made them for breakfast and they will now be put into rotation for use in all meals.

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  • on February 16, 2010

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    These would be perfect if they tasted good! The recipe seems so delicious, but the outcome is an eggy, quiche-like mess. I really like Giada's recipes, but this one is a bust.

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  • on December 31, 2009

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    I see a lot of people got poor results where there popover didn't hold its shape. This could be due to the flour used. There is no standard protein content for flour and some flours (particularly in the South where flours are formulated for pies, cakes, and biscuits have less protein than others - hence they have less gluten to hold the structure of the popover. Try using a bread flour next time and see if that helps. Another problem is the recipe did not tell you to preheat the muffin pans which is essential to good results. Let them get hot in the oven for a couple of minutes before pouring in the batter. Lastly, it is important the oven is REALLY hot. If you don't have an oven thermometer, get one. Many ovens are off by a lot and your 400 may actually be 375 - so check the oven temp with a thermometer. Hope that helps!

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  • on December 13, 2009

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    I agree with all the other reviews that said these taste bland. Spongy eggs is a good description. I was very disappointed. These looked great but tasted awful.

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  • on November 10, 2009

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    It was so easy and quick!! Next time I'll add the parsley last because it made my batter green, after they baked they were still green. Besides that I will definitely try these again. They popped perfectly fine for me

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