Foolproof Popovers

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I call these yorkshire puddings. Served with roast pork or prime rib and with pork or rib gravy over them. They are served in some good steakhouses like this....I grew up in Canada and they were quite popular there. I've never tried them with a sweet topping....to me they are perfect for gravy!

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I have made these popovers 3 times now, great and delicious every time. However, like one of the other reviewers, after the first time I learned to heat the muffin tin first, then butter them because the butter will burn in the oven. Easy recipe and very impressive!

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Not a whole lot of flavor really. Also mine fell, did not know about the "NO PEAK" rule but then the recipe does not state it. Will give another try to see and maybe add something else to flavor a bit more. On the plus side, they were easy to make,

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Those of you who are complaining about the color, texture and flavor of these Popovers, obviously have not had popovers before. Go to Jordan's Pond restaurant in Bar Harbor, Maine and you will find these there, selling my the hundreds. They serve them with butter and their home made strawberry jam or filled with ice cream and drizzled with chocolate fudge. They are to die for! They never come out perfectly shaped. When the baskets are brought to the table, they are all upright, sideways, etc. That is the fun part of eating a Popover! They can be filled with what your heart desires. For heavens sake - JUST ENJOY!

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Like others, I had a problem with the butter burning (my oven temp is spot on, time was exact, so it's not a problem on my end. Instead, I decided to heat the pan first, then quickly butter & fill them. They turned out perfect! It also works to use a quick spray of olive oil if you're serving them with a savory dish. My teen son could eat the entire batch himself - great with tuna salad or ham/cheese/egg inside, or as a sweet bread with whipped honey butter, jam, or any of the dessert ideas below. Easy, inexpensive and delicious... this one is a keeper!

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You can "glam" these up by dusting the cups after brushing them with butter. Try grated parmesan or spices (oregano, curry, chili powder for a savory meal or sugar, vanilla powder, cinnamon or pumpkin pie spices for use as part of a dessert.

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This recipe is great! I loved the way the popovers turned out! They're so nice and puffy! And I used Almond milk which worked just fine! I'm definitely making more! Thanks again for the recipe! <3

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For those of you complaining that your pop overs were hollow on the inside. They are supposed to be. For those of you complaining that they are a little rough outside but soft inside. They are supposed to be. For those of you complaining that they are bland, thats what the hollow part is for, fill them with something like butter and jam. What do you want for flower and milk???

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Dear Melissa:
We watched the entire contest and were rooting for you all the way!! So happy for you.
I have tried many of your recipes but one of my favorites is the Foolproof Popovers.
I have made them many times and my family loves them. One night we had some left over so I filled them with already prepared vanilla pudding and drizzled hot fudge sauce over them. Oh My Gosh!!! They are really delicious and I always have to make several recipes because everyone wants more than one.
Thank you for this easy recipe....I'm a big hit with my family !

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I love this Popover recipe. They're the easiest popovers I've ever made - just throw it all in the blender, pour into popover or muffin tin, and bake. They came out perfect, buttery and melt-in-your-mouth delicious. I will only use Melissa's recipe to make popovers from now on!