Thyme Popovers

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Easy to make and taste great too! I can't wait to share it!

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This is my first Thanksgiving Gluten-free. I made these popovers substituting the specialty flour and xanthum Gum and baked them with trepidation. I was afraid they might turn out like hockey pucks. They came out light and yummy. Pretty sure this recipe will get alot of use in this household.

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My cousin made these at Xmas time and they were a hit! I've tried several times to make them since and while they taste terriffic they don't pop-over. Perhaps its the altitude?

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one suggestion is to bake them in a small muffin tin pan, you can make smaller popovers and make more! I've seen that most of the recent reviews say they are bland, but watch the video and put in a TABLESPOON of chopped thyme instead of the state teaspoon, also you could try adding some garlic salt and your favorite cheese. Also you should probably let the ingredients come to room temperature before you start mixing.

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Despite adding cheese as other reviewers suggested, it still tasted bland. I ended up filling them with reddi-whip cream. Instant success!

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Made these for Thanksgiving. They weren't great, but I didn't follow the recipe. I subbed white whole wheat flour for all purpose flour and rosemary for thyme. I didn't let the eggs and milk come to room temperature which I think was my downfall. But even so, that accounts for the texture not being perfect, but the flavor was somewhat bland. I would add more salt next time and definitely try cheese like someone suggested.

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I made these popovers for Thanksgiving today. I modified the recipe by adding 1/3 cup parmesan cheese, garlic salt, and 1 Tbsp. thyme. It didn't really help. These were bland and flavorless. The reviews were so positive that I didn't feel like I needed to do a test run. What a mistake. Pillsbury tastes better than these.

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Good not great. Thanks to other reviewers and recently re-aired episode, I adjusted the thyme to 1 tablespoon. Also, based on suggestions, I added plenty of parmigiana reggiano cheese. But it still tasted bland even with the salty cheese. It's really too bad. I'd like to try these again but with a flavor impact.

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Hands down, the best popovers ever to come out of my oven! And so much easier than other recipes where the oven temps change. This is just simple and so good. The pans must be well buttered and very hot. If so, the popovers will just come out of the pan effortlessly! I tried using Pam, but they are just better with butter, in my opinion. I take out the eggs and milk a few hours ahead, as having these ingredients at room temperature seemed to make a noticable difference in the end result.

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Having never made popovers before, I didn't know what to expect. These are very tasty. I did increase the Thyme to 1 Tablespoon and added parmesean cheese (as one other poster suggested. The only thing I didn't like is how they stuck to the pan. Next batch I used a spray..hoping they come out better.