Popovers

Good recipe!

Maybe I should have made my ingredients room temperature like suggested. Or maybe because I used silicone muffin cups. Mine did not rise at all and were dense. I did follow temperature suggestions and do 450 for 15 and then 350 for 10. They definitely would have burned otherwise. They still tasted ok. It’s probably my fault.

That turn out amazing

These seemed heavy; I used rice milk and a muffin tin, filled 1/2 way. Everyone liked the flavor but I was expecting more airy. I oiled the pan but forgot to flour and everyone of them stuck.

I didn’t have milk so I substituted evaporated milk. They were quite heavy compared to others I have made that called for some melted butter.

No major changes. I mixed everything in a large measuring cup, and poured directly into the popover tin.

Highly recommend these! I do have to admit though that I followed the advice of a few of the comments which provided me with THE BEST popovers. 1. Everything MUST be room temp 2. Preheat the greased popover tin and add a touch of butter to the bottom 3. Adjust the cooking time so that they first go in at 450 for 20min then only 15min at 350 4. And it’s okay for the mixture to be a bit lumpy! 5. (I also added an extra egg, but that’s just me)

Don’t over mix, this is why I failed. Now, guaranteed 100% of the time I get big, eggy, steamy, delicious popovers. Preheat your popover pan to 450°F. Barely mix the eggs and water, leave streaks. Barely combine the eggs with the flour and salt leave some streaks. I use a dough hook until it just starts coming together. Know your portions so you can quickly fill your popover pan cups and get it back in the oven.

I’m a total baking noob and this was my first time baking popovers, but these managed to turn out really good! I did use some other people’s suggestions/modifications, which definitely helped. Here was my full process: – If you store eggs in the fridge, submerge them in a bowl of warm water for ~10 minutes to quickly bring them up to room temperature. – Microwave the milk for a few seconds so that it’s slightly warm. I added a little pad of butter to this as well. – Mix batter like normal – Let the batter rest for 45 min to an hour if possible! Apparently this makes a big difference. – Preheat oven to 450 F – Once the oven’s preheated, preheat your pan in it for 10 minutes. (I used a silicone muffin tray, which worked fine btw!) – Remove pan and place a pad of butter in each cup, and then spread it around. This adds flavor and greases the pan. I didn’t flour mine since I was using a silicone, but it might be a good idea if you’re worried about sticking. Whatever you do though, don’t use cupcake liners! – Fill cups 1/2 – 3/4 full and bake at 450 for 15 minutes. If you greased too many cups, try to wipe off as much of the butter as possible, because it *will* burn lol. – After 15 minutes, reduce temp to 350 and bake for about 15 minutes more. Keep a close eye (and nose) on them to tell when they’re done. Mine ended up with a little blackening on the sides, so be careful not to burn them! Just use the oven light though, and don’t open the door. – Serve fresh & hot. Bu

I followed the recipe exactly… the only thing I did different was to let the eggs and milk get to room temp, as suggested by another review… I also did 15 min at 450 and 15 min at 350… any longer and it might have been too much… they certainly didn’t “pop” or turn out as tall as I expected…also, as I’ve typed this, they deflated.

Uhhhhmazing. The perfect popovers. Follow directions exactly. Meant to bring the eggs and milk to room temperature but forgot so slipped up on that but they still came beautiful.

Popovers are the best, love to have them with a onion gravy and grilled sausage in popover.

Excellent and simple. First and foremost, the second phase of baking is too long. I had read other reviews and heeded the warning, taking the popovers out of the 350 over after 10 minutes, and they were PERFECT. So glad I didn’t wait another 10 minutes. I also added 1 tsp vanilla extract, and that was a really nice touch. Served with the honey cinnamon butter I found on this website, would 100% make again.

Baking at a lower temperature will yield a better product.

Couldn’t find the popover recipe I’ve used for years, and planned to make them for a dinner party. I wanted to be positive on the ingredients and cook times so I went in search of a recipe. This one seemed to be mist similar to my lost recipe. Mine used Wondra Flour, I didn’t have any so it was nice to see this called for regular flour. I did use almond milk because that’s what I had. And I picked up a hint from a different recipe to heat the muffin tins (regular tins not special popovers tins) with a bit hot butter in each tin and then pour batter over melted butter and then bake per directions.

Made this so many times. I use 1/2 bread flour and 1/2 regular flour. I also add almond flavoring and dust them with sugar after cooking. The tops always look interesting and they taste fantastic. 465 degrees for 22 min and 350 for 18 min. Well oiled and floured pans.

Well, I made this recipe once this morning following instructions filling the muffin tin half way and they really did not pop the way I remember my Mother’s did. Made it again this evening and filled them 3/4 , popped over better but still not as I remember. Next time I will fill the tin hoping to get the result I am looking for. The flavor is as I remember they just did not pop.

This was my first time making popovers and they were fantastic! I read the other reviews and decreased the heat as everyone suggested. I added vanilla and cinnamon sugar and they were a huge hit. I will definitely make again and next time I’ll serve them with fresh fruit and crème fraîche.

This is the Betty Crocker Recipe without the 1 t vanilla ( I use lemon extract) I make the batter in my short blender being very careful to not over mix. 1/2 fill a cupcake pan, and shorten the 350 cooking time to 10-15 minutes. Serve w berries and whipped cream or preserves. Everyone loves them!

great recipe – nice complement to steak/beef dishes – or just to have with or without anything!

These came out as belly bombs. I realized after looking up an old standby in one of my cookbooks that the problem was the proportion of eggs and flour is off in this recipe. So these were rather dry and did not rise properly.