Popovers

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These were phenomenal! My mom bought me a popover pan for Christmas, and I wanted to try it out. This recipe was easy to follow, and the popovers were tender, airy, and perfect. I am not sure how they would be the next day, they didn't last that long! For people who say that their popovers didn't rise, I think it's because they didn't use a popover pan. That is key to success with this recipe. I cooked them at 450 for 15 minutes then dropped the heat to 350 and cooked for another 18 minutes. I did this based on other popover recipes I saw, and the results were great! I highly recommend making these, but make sure you get a popover pan :.

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These did not pop like I wanted, and the next day became tough. I am not quite sure what I was expecting (I don't have a popover pan and didn't want to buy one, so I used a muffin tin but they barely even puffed; they were dense and not airy. I have an oven thermometer that said the temp was right when I put them in and I didn't peek once. Maybe I'll try slightly overfilling and making sure the oven is really hot when they first go in?

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Absolutely wonderful! Easy recipe, great recipe suggestions and everyone gobbled them up. We will be making more of these!

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Amazing!! So easy to make and everyone loved them. Perfect texture and they rose beautifully. No changes except to watch baking time as they may be done a couple minutes earlier.

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i made these for an impromptu brunch, and they came out delish. but the oven temperature/baking time factor is something i needed to keep in mind, because my oven tends to bake in less time than most. they came out perfectly in 26 minutes, and they were the main event for everyone!! brushed them lightly with a bit of melted butter. since i do not have a popover pan or individual custard cups, they did come out a bit large in a muffin pan, but that was quite alright with us. my daughter wants me to make them for her french class valentine's party next month

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I've made these popovers multiple times, rave reviews every time! But with only one oven, timing for the meal can be tricky when you can't open the oven for 30 minutes. So for Christmas this year, once I had the main dinner out of the oven I threw in the popovers. By the time we had the rest of the meal (maple-bourbon ham and scalloped potatoes rested and plated, glasses filled and guests seated, it was only another 15 minutes before the popovers were ready. I loved serving the mid-meal surprise! (Of course I let the guests know to save room!

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I just made these for dinner. Although my family gobbled them up...I was disappointed. The batter seemed a bit too thick and they did not rise much, certainly not enough to look like pop overs...more like muffins. No big air holes either and the crusty exterior was too chewy. I followed the recipe exactly. Usually love Ina's recipes but this one is just not up to par!

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Oh no! This may be the first time that I've been disappointed by one of Ina's recipes, but disappointed I was. These popovers didn't rise the way they should have. The taste was fine, but they turned out heavy and weren't airy. I'll go back to using Alton Brown's recipe.

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Your Popovers were a huge hit at my annual New Year's eve celebration that always includes Maine Lobsters.
Watched your show featuring a spinach cheese souflee in the morning and decided to see if you had a popover recipe I could try. I will double the batter next time as they were the best yet! Happy New Year!

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Wonderful! I was intrigued by the Chicago Metallic Popover tin in a catalog, which I bought. When I searched for a popover recipe, I chose this one because I love Ina's recipes. It could not have turned out any better! I did sift the flour. My batter only made 8 instead of 12, but perhaps I filled the cups too high - half or a little more. Followed the advice and heated tins for exactly 2 minutes (ungreased, took then out of oven and sprayed with buttered Pam, quickly filled the tins with the batter, baked about 29 minutes (you just have to watch them through the glass in over door without opening the door, and poked them with a toothpick as soon as they were done. I'm not the best cook, so I was amazed and filled with pride at how gorgeous these looked. They are best just right out of the oven, but for later eating, we have been microwaving them for about 15-20 seconds each. By a few hours, they had all been devoured.