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Basic Popover Recipe

Basic Popover

Recipe courtesy Alton Brown, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 51-60 of 106

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  • on January 28, 2010

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    This was a perfectly fine recipe, but I've done a bit more research and I think the 1 before the 1/2 tsp for salt must be a mistake. Every other recipe calls for a 1/2 tsp of salt.

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  • on January 26, 2010

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    I've been making this recipe for about a year now and it has never let me down. I cut back on the salt a little bit, and cook them in a standard size muffin tin instead of a popover pan. Works wonderfully! I've also started using cold ingredients as per a previous reviewer's comments, and yes, they popped even higher. Start with a hot pan, coat with cooking spray, and pour in the batter. I've experimented with adding rosemary and granulated garlic too, and again, great stuff. If anyone is still having problems with this recipe, try running out to get an oven thermometer. I never trust an oven. Thanks Alton!

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  • on January 25, 2010

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    I love to cook and i do so very well, but today i tried making pop overs for the 1st time : (
    I followed this recipie as directed and i have to agree with some of the other comments above.
    Mine are hard as a brick and i love salty food , but these were even to salty for my taste.
    I think i will look for another pop over recipie !!

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  • on January 24, 2010

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    I thought I copied the recipe down wrong once I tasted these. Dousing with honey could not even mask the saltiness. My teen boys couldn't even eat these popovers, and they'll eat just about anything. Will try again, only with 1/2 t. Kosher salt.

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  • on December 31, 2009

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    Good - just way too salty! Cut down on the salt and they'd be perfect.

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  • on December 29, 2009

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    I found that if I put salted butter instead on un salted butter and add a pinch of salt they are great. When ready to pour into cups I put 3/4 full my pop overs are not small they are about 7" . Served warm right from the oven wow they are great. I run a small B&B and guests from all over the world ask for the recipe and want them everyday they are with us. I have always loved pop overs but never thought they would be so easy to make... If you use a pop over pan they come out too small. Ramakins are the right things to use place them on a cookie sheet to keep them balanced. .
    Oh, and cooking time varies according to size, mine cook for 40 minutes.

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  • on December 28, 2009

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    I have never made popovers before but I tried these tonight and they were great. I bought the popover pan and they popover beautifully. I will say that they are very salty-I am a salt lover so did not think twice about the amt of salt these have however next time I will use less. Maybe even half the salt. I followed the recipe exactly and if you do the same you cannot go wrong. One other quick note-I only baked them for 35 min. and it was plenty. I will try 32 min. next time.

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  • on December 24, 2009

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    I tried this recipe three times. Three duds. I checked my oven temp with two different thermometers, weighed and measure carefully. Nada. Went back to Julia's recipe with 2Tbs butter and a 425? start for the first 25 minutes. Perfect.

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  • on December 22, 2009

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    I was worried about making do with regular sized muffin tins, but then I was in a regular grocery store and they were just there! Not that expensive and easy tp find! Fantastic!

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  • on December 18, 2009

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    Could this recipe be any easier or taste any better? Absolutely not!

    But I found that 1 1-1/2 teaspoons kosher salt was too much for me and 2 40 minutes baking time was way too long. I baked the first batch 35 minutes and they turned out a bit tough. Took the second batch out at 20 minutes and they were perfect. (And no, there is nothing wrong with my oven. I have an oven thermometer and check the temperature regularly.

    I am now looking for new variations to try and toppings/fillings to serve with these goodies. A whole new world just opened up!

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