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Popovers Recipe

Popovers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

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  • on December 13, 2009

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    These popovers turned out so perfectly. They were NOT doughy or eggy inside. They popped and were hollow just like my grandmother used to make. Don't over mix the batter, it should be a little runny.

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  • on December 28, 2008

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    Thanks, Paula, for not "adding" anything to an already perfect recipe. I find that if I take these out of the oven when they are about 1 minute away from being ready to eat, and poke each one, allowing the steam to escape and baking them for just a minute longer, they are a little dryer inside and don't collapse, and if they do collapse a bit, they are still fine. Great idea as a buscuit substitution, thanks, again.

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  • on May 31, 2008

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    Like Laurie said, this was too doughy. I don't make popovers often but decided to try this since it had great reviews but it turned out to be too heavy. I thought they should be more light and "eggy" in texture. I think the heaviness makes them not to "Pop" as high as other recipes. But they were still tasty!

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  • on May 21, 2008

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    I thought this recipe is awful.

    I did what the recipe said. They were extremely doughy.

    a popover is suppose to be hollow on the inside

    I am extremely upset
    sorry

    laurie

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  • on March 26, 2008

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    I think just blended wasn't a good description. Make sure all the lumps are gone. Better to use spray grease on the muffin tins. Mine got stuck.

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  • on January 27, 2008

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    It's important to first SIFT the flour before adding it to the mix.

    Unsifted flour is dense, compact, and you end up with too much if it's not first sifted.

    Remember - 1 cup of UN-sifted flour is more than 1 cup of flour that has been sifted.

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  • on January 18, 2008

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    Maybe it was something I did wrong, this is only my second batch of popovers ever, but they didn't really pop & then seconds later they were collapsed into hockey pucks.

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  • on January 04, 2008

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    Used to make them the old-fashioned way with water in a pan, etc. I tried this only because I couldn't believe they could be make so easy. Thank you, Paula.

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  • on June 07, 2007

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    These popovers were amazing! I did, however, decrease the cooking time by about five minutes, as has been mentioned by a few others. These popovers are especially good with honey butter!

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  • on May 26, 2007

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    I had never even eaten a popover, but recently bought a popover pan to try them. I tried Paula's recipe, and it was awesome!! I halved the recipe because my pan only makes 6, and it turned out perfect. Beautiful popovers, wonderfully high and golden brown. I love the eggy taste, and served mine with butter and honey. My son came in just as they were going into the oven, and if he hadn't helped me, I would've eaten all 6!!

    Thanks Paula for a wonderfully easy, recipe with beautiful results...especially for a first timer with the Popover!

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