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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 51-60 of 170

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  • on February 19, 2008

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    I made these in a regular size muffin pan-I think next time I will try the mini muffin pan...the taste is good-but they are very doughy...not what a pop over should be...there is no air! But after reading the reviews posted-I'll try them with the mini pan-LOVE them tho!

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  • on February 15, 2008

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    Delicious with 1 1/2 cup of Parmesan cheese instead of just 1 cup and fresh rosemary substituting most of the parsley. Baked for 3-4 minutes longer. Very good!

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  • on February 12, 2008

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    These things had no flavor and all air. They were a waste of ingredients, yuk!

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  • on February 12, 2008

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    Makes a great side dish.

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  • on January 27, 2008

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    I've been making popovers for along time, and one lesson I learned was to ALWAYS sift the flour before adding it to the mixture.

    They come out very large, and hollow in the middle.

    Remember -- one cup of unsifted flour is a lot more than one cup of sifted flour. So, if you're not sifting the flour, you end up with too much in the mix.

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  • on December 30, 2007

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    This is one of the recipes I tried from the Everyday Italian book and in my opinion, they were bland. I appreciate the technique, but I'll have to flavor it to my taste.

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  • on December 10, 2007

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    I was a bit disappointed with these expecting an almost empty hollow popover. Instead I got a deflated more quiche-like texture. After noting that other people got "hollow" popovers, I'll have to try this again.

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  • on December 05, 2007

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    Did not like the popovers. I thought they lacked taste and didn't like the texture. I don't think I'll do them again.

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  • on November 04, 2007

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    We love the ease of this recipe. I make it with rosemary and thyme rather than herbs de provence and use skim milk. Great snacks or a for a quick breakfast, we grab a few for the road.

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  • on October 12, 2007

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    Had high hopes for these. Mine buckled like deflated soufles and tasted horrible. I think Giada's slacking.

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