• detailaddict Posted: 03/31/10
    Worthy of a Special Occasion

    I have tried this recipe twice now and have been unable to get popovers that "pop". I followed the instructions, but they just never rise. As I agreed on the first try that the resulting flavor was quite bland, I added 2 tbsp. granulated honey this time. The flavor was better but they looked too pathetic to take out of the house as I had planned. I have made popovers successfully in the past using a different recipe, even using a muffin pan. I don't know if there is some detail CL is leaving out, but I will not be wasting my milk and eggs on this recipe again.

  • chattyKathy Posted: 04/10/09
    Worthy of a Special Occasion

    This recipe was awesome! Really good. Makes me want to serve them with Thanksgiving dinner. I added 1 Tbsp. of sugar and mixed everything together at once and let it sit for 30 minutes. I really tried to whisk the melted butter in well, a little at a time - not sure it completely emulsified at that time but they still turned out just perfect. Cooked the rest of the recipe per directions. Made these around 1:00 to serve at dinner, set them on paper towels.let cool, kept them in a container with lid ajar, on paper towels- they did not get flat, were just perfect with blackberry jam or plain.

  • Chezwhat Posted: 01/02/12
    Worthy of a Special Occasion

    I've found this to be a really reliable recipe with very puffy popovers! As far as flavor, I think you risk limiting your success with any variance from a working recipe. I break or tear them open then add butter (I use a blend of butter/olive oil/canola oil), and either jam or fruit with any needed sweetener. To keep popovers from deflating, cut a slit in each one right out of the oven. The heat removes air from the interior, and as they cool there's no heat so create air pressure inside; as they cool, the higher pressure room air flattens them. A slit lets air in to balance the pressure.

  • xspinteach45 Posted: 09/05/12
    Worthy of a Special Occasion

    Very easy to make and delicious! I use 2% milk. I have made these several times. Yum!

  • ajknightfan Posted: 12/17/12
    Worthy of a Special Occasion

    Pretty easy and elegant for dinner. You do not need a popover pan, you can make it work in muffin pans. Do NOT be tempted to open the oven while cooking - use your oven light to check on the progress. Opening the oven will cause them to deflate and they are not good if they do not puff.

  • mldavis82 Posted: 07/22/13
    Worthy of a Special Occasion

    The key to popovers is really two things (having tried numerous other recipes): you need to heat the popover pan first, before adding the batter; and, although not as healthy, using whole milk instead of light milk will make a big difference. The heated pan and whole milk really help make the popovers "pop" out of their tins. To try and stay healthy - I'd say try heating the pan first, then use 2% milk to see if that works.

  • madbearsmom Posted: 08/02/14
    Worthy of a Special Occasion

    I followed all the tips like bringing the eggs to room temperature, pre-heating the pan and cutting a slit in them when they came out of they oven. They came out perfect, like something from a bakery. I couldn't believe I made them! (Also, used a muffin pan with 6 cups)


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