Fresh Thyme Popovers

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.

The kids loved these. They were light and tasty and great for dunking in gravy. I used non fat milk and a regular muffin pan which I did not preheat. They were done in about 30 minutes.

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)

Light and delicious. You do not need to adjust the recipe for high altitude. This will now be a staple recipe in our kitchen.

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!

Delicious! My family enjoyed them with our Thanksgiving dinner. They were easy to make...we will definetly be enjoying them again soon!