Basic Popover

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It is indeed a great recipe!
Completely agree with the reviews that insist on heating the pan, it makes a world of difference. My popovers have risen 4 times the size of the pan, turned out great! Used large 6 cup pan, by coincidence, the same exact type Alton was using. Also, reduced amount of salt, about 1/2 - 3/4 tsp.

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These are awesome, simple and flexible! I use them as serving bowls for potato soup, vegetables, and pie filling. wonderful -- thanks!

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I might have gotten a step wrong from reading so many recipes prior to making them, including the Alton video of this recipe, which was long but informative. After I let oven reach 400, I melted appx 2 tbs of butter, 1 tbs to go in recipe as directed. The remaining tbs, I used a silicone basting/bbq brush and spread butter all over the cups and top edges, I made sure there was enough to just coat the bottom of each popover tin. I bought the Pan just like in his video. I heated the buttered pan for 5 minutes til almost smokey. Then I added his batter dividing evenly between six cups..cooked for only 30 minutes and they were beautiful!! I used this recipe prior with pan with beef and bacon drippings, covering the bottom and that worked great to! I didnt realize it until I rewatched video again after I made them, that Alton didnt preheat the buttered pan. I hope this helps anyone...

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This recipe will ALWAYS be revolting. You do not cook "popovers" or Yorkshire pudding as they are correctly called, in a cold pan with butter! Tbsp of OIL in each pan compartment, heat in oven till it smokes, then pour batter in and put back in a hot, hot oven for 15 minutes. Thanks you.

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I know my way around a kitchen and never had problems baking bread or anything else but this recipe for popovers never turned out the way it is supose to.

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These were TERRIBLE. They didn't pop up, they had a strange taste and were crunchy instead of soft. I wouln't recommend this recipe and I will never make these again!

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This is a great simple recipe. I didn't have whole milk, so I substituted with 2% and they came out fine. Annie Caroline, were you using table salt or kosher salt? Because Even if you halved the amount of salt, but then used table, they would've still come out far too salty.

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Watching it puff up in the oven window was magical!!! It was the first time I made a popover, It's so easy and yet looks so hard. I only rate it with one star because mine was too salty. It might have been my fault. I didn't have unsalted butter so I reduced the salt, but maybe it didn't need the little amount of salt I used. What would be the correct amount if you don't have unsalted butter?

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After I adjusted the salt to about 3/4 tsp, the popovers were awesome. I think it is a typo - his yorkshire pudding recipe uses twice as much of all these same ingredients, but calls for the same amount of salt.

Don't open the oven door during cooking or they will lose their poof!

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These popovers are delicious. The best I ever made. They came out exactly as Alton's did. Everyone loved them. The difficulty rating should be easy and not intermediate. Thanks Alton. lucille from NJ