Based on the old English Yorkshire pudding, popovers are a quick bread classically paired with beef dishes. Make the popover batter up to two hours ahead and refrigerate until 15 minutes before you plan to bake them. Popover cups are tall and narrow so the batter "pops over" the top as it bakes; you can find a popover pan at any kitchenware shop. Muffin cups will also do (with five minutes less time in the oven), though they won't puff quite as dramatically.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter.
Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375° for 40 minutes or until golden. Serve immediately.
These "popped" very nicely, even though I used a muffin tin. The recipe makes 10 if using a muffin pan, bake for 28-30 minutes and they are perfect. My roast had a crust of rosemary and thyme so I put 1 tsp of each in the popovers and added a few grinds of fresh black pepper. This is a good, reliable recipe.
These were awesome. I used fresh oregano and rosemary since that is what I had on hand. I found that I didn't really need the cheese, but the hardest part was getting them out of the pan. After that, they were so tasty.
I tried this recipe because I had some extra fresh thyme. I don't have a popover pan, so I used a muffin pan. I also used asiago cheese. While they did "pop," they were bland. I cooked them longer than 40 minutes, because they didn't pop until the very end. I think I'll try a different recipe next time.
Have made these twice now, and they came out very nicely both times. I used muffin tins, and they definitely need less cook time. Like another reviewer, my cheese nearly burned the first time I made these. I think it might be because I was using a dark non-stick pan. The next time, I preheated the tins for 3 mins, and only added the cheese for the last two. Will definitely make these again, they are good enough to serve to guests.
1st time making popovers and they were great-tasting and gorgeous. Though the recipe makes 8 the pan we bought has only 6 cups, so we had more cheese and batter per cup than called for. Still came out great. Boxing Day supper, served with CL's Herb & Mustard-Crusted Fillet, Brussels Sprouts w/ Pecans, and Asiago & Potato-Bacon Gratin. (edited in Jan '15 to add -- we've since made these several times and they're always perfect, strong recommendation)
I followed the directions for coating the pans with cheese and heating them in the oven. The cheese burned so not sure what I did wrong. I switched to other small muffin tins and preheated the pans without the cheese. I made mini popovers in mini muffin tins and baked them about 30 minutes. Turned out great and everyone loved them with the Beef Tenderloin recipe also from the December 2008 Cooking Light magazine. I will make them again.
We really enjoyed the popovers. No changes to the recipe. The recipe only made 6 popovers, but that worked for me since my popover pan only has 6 tins. I did follow the advice given with the CL 2004 popover recipe which was "Using Room Temp Eggs & Milk Will Ensure Popovers will Puff" and "DO NOT OPEN OVEN DOOR DURING BAKING". The popovers were tall and light and delicious. Definitely will make again. Served the popovers with CL Sweet Potatoe & White Bean Soup w/Sage-Walnut Pesto. CL 2009, pg 396.
Very disappointing. I followed the recipe and even bought a popover pan, but they didn't work out. They were like 'dense' muffins. I'm not sure what happened, but I would try again. Seems like the flavor would have been great!
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