Popovers

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Easy...w great texture n flavor...and...immediately after taken from oven...smell to remember!
Annie, Fremont, CA

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Made these today. They were delicious!

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These were easy to make and DELICIOUS! I was concerned that I might have had too much batter for 12, but it ended up working out perfectly. I did bring the ingredients to room temperature before mixing by recommendation of some of the other recipes that I had looked at. I split these open and served creamy herbed scrambled eggs with a little bit of cheese in them. They were SO GREAT! Can't wait to make these again, they were delicious with a savory application, can't wait to try them in a sweet application. :

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This is a pretty good recipe because it tells you to do a KEY THING that makes popovers pop... heat up the muffin or popover cups first. It is an essential step that many recipes don't mention.

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Easy & Fabulous each & every time!!!

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I made these for the first time on Thanksgiving day.
I did not have time to have everything at room temp, so I heated the butter and milk together in the microwave, & sat the eggs in a bowl of warm h2o to get it to the right temp. I followed all the other directions but I added some fresh herbs and black pepper. I did make these in a standard 12 cup muffin tin- buttered and preheated in a 425 degree oven. I filled the muffin cups 3/4 of the way and I had just enough batter left. After the batter was poured, I added some grated parmesan to the tops. Watching them grow in the oven was fantastic and they captivated the crowd who watched them rise through the oven door. After about 12 minutes they were getting quite brown on top, so I lowered the heat to 375. I pulled them out at 22 mins as they looked done. My entire foodie family was impressed! I cant wait to try these with butter and Jam!

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Delicious! Recipes from Ina Garten are usual winners, but this one is easy and very impressive! My only suggestion is to butter your pans maybe not generously but just enough. I did it generously and had a very smoky kitchen...just a little warning.

Will definitely be on my favorites list.

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I was a little afraid to make this after reading a few of the reviews, but mine came out perfectly! I just started cooking and followed all of the directions, except I used a muffin tin instead of a popover pan. They were so light and fluffy and eggy and yummy - I swear I could have eaten 10 of them in one sitting! I will definitely make these, again. With the muffin tin though, I had to keep my eye on the popovers through my oven window... shortly after they were big and puffed and golden brown I took them out and they were amazing. Thank you, Ina!

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I made this popover recipe twice and it failed both times. I even went out and bought the $25, popover pan, eggs room temp., milk room temp, measured the flour to the T, didn't peek, heated the pan for 2 mins. poured the battered in the popover pan, cooked at 425, for the exact time of 30 mins. it turned out doughy, not the light airy popover I was hoping for. Very disappointing, I don't know what I could have done wrong.

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MUST: use a popover pan. MUST: make sure the pan is very hot, heated in the oven before filling them. MUST: fill the pans all the way to the top.

SUGGESTION: After filling the pans with the batter, drop a few squares of cheese (like Swiss cheese in each. And add lots of pepper to the batter for a change. Great with the cheese.