Basic Popover

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Turned out great! I only had 1% milk and salted butter so I cut the salt to 1 tsp. I didn't have a blender so I just whisked the ingredients together. Tasted great. The recipe is very forgiving.

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These are my emergency fall-back to keep unexpected morning/early afternoon guests munching with coffee while I get a frittata working. The recipe works with soy milk, too. Make a quick compound butter with minced strawberry, and you'll have friends for life.

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I've made these several different times with whole milk and skim milk and using skim (non-fat milk definitely puffed higher. I also preheated the pans 2 mins prior to pouring the batter into the pans and lightly buttering them after the pans comes out of the oven.

I also store the extras in the freezer for later use. I cut the popover in half, toast it lightly in the toaster oven and I swear it's better than when I first baked them. Perfectly hollow interior with a thin lightly crunch exterior.

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Made these this morning and they all came out puffed and beautiful! Great crunch and chewy interior. I used unsalted butter and Kosher salt as the recipe indicates and they were perfect! I suspect that the reviewers who have commented that theirs turned out salty used salted butter and table salt. Follow the recipe, and you'll be well-rewarded!

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I made these in a cupcake pan of 12 and filled them up half way each. I used fat free milk because its what I had, I only baked them for 30 minutes and they came out nice and puffy and hollow and eggy. At first I looked in the oven by using the light (not opening and they were all sunken in, but as time went on they started to pop over. I personally would reduce the salt to 1 1/4 teaspoons though.

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Turned out prefect, used a normal muffin tin and based a little less longer than the bigger cups need using the pop over pan, salt was fine but you need to remember it is kosher salt, if you use that much normal salt it be very salty... I haven't had popovers since I was a kid and these were perfect!

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Use unsalted butter and kosher salt, and they will turn out perfect every time.

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Very easy and fun to make, and delicious. I wish I'd read comments here before I started because I definitely will lower the salt to 1/2 tsp. I use coarse sea salt. I actually like the salty version, but I don't think most people would. I might add a teaspoon of sugar too. At 400 (checked and calibrated I baked for 33 min. I think they could have gone 36, but I overreacted to the dark browning. I uset Texas muffin tins. The rise was different. They look like giant rising spirals or fat commas. I didn't preheat the pan. Maybe that affects shape. Going to serve them as a second bread choice at Thanksgiving. Yum!

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First time I made these, they were wonderful - today, not so. All doughy inside - not wet, but dry,like muffins. So disappointing.

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Loved this recipe the popovers were tall and did not fall too quick. The 1 1/2 tea of kosher salt was way too much. I will try half next time.