Basic Popover

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The best. This is one of my go-to breakfast ideas.

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Great recipe! I make these all the time. I do use 1% milk rather than whole. I actually think they taste better that way. Wanted to put in nutritional info, but can't seem to figure out how to do that in my own recipe box. So, this is for me- (with 1% milk 6 servings. 130 calories, 2 grams fat, 17 carbs, 5 grams protein. Not bad for such a yummy treat!
Salt amount- I find to be perfect using course Kosher salt. I also forgot to preheat my pan last time I made these and they still rose perfectly...

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Most popover recipes fail to mention the most important thing about making popovers: The popover pan should be put in the oven and heated up before pouring in batter. This is essential go get popovers to "pop" and grow to those glorious hollow culinary treats. The hot popover cups cause the batter to instantly cook on the edge of the cup and the batter has nowhere to go but UP! I learned this after many of my popovers never popped and I talked to a chef at Mariposa restaurant in Neiman Marcus in Honolulu. So, always use a popover pan and ALWAYS HEAT THE PAN!Tasty? What did you think?

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Way too salty (I used unsalted butter also. I would cut the salt down to maybe 1/2 t. and not the use 1 1/2 t. recipe calls for. Otherwise, very simple and quick to make.

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These are a perpetual hit with my kids and they can be a little picky. Never does one go to waste at our table of 4, despite this recipe yielding 6 popovers!

1. a bonifide popover pan is a must

2. to those complaining that they're too salty: note that Alton Brown almost always uses Kosher salt, and this recipe is no exception. Not only is it milder than regular table salt, but it's also more course, making it measure differently volumetrically. I'm a big Alton fan, so I keep kosher salt on hand. I'd say knock it down to 1 tsp if you're subbing regular table salt.

3. The last tip for a sure rise is to AERATE. Mixing this by hand just won't do. I have great success mixing with a stick blender - less cleanup than using a full size blender or food processor. The rise comes from the small bubbles incorporated in the batter when mixing.

Good luck and enjoy!

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It worked just like it was supposed to. Can't wait to try them with cheese.

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Good and easy recipe. Melissa D'Arabian has popover recipe that I always use. Her tips are all ingredients should be room temperature and do not disturb the popovers whilst cooking.

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The secret is to preheat the popover pan in the oven. Be careful when loading the batter. The pan is hot. Fill to the rim or it doesn't work as well.

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These were super easy but I agree with a previous poster that they were a little too salty.

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This recipe was sooooo easy. If you do exactly what the recipe states & remember you MUST use a popover pan. It came out fantastic! Everyone loved it. It's a change from frozen biscuts or toast. I'm now going to buy a second popover pan so we can enjoy a dozen at a time during family get togethers.