I loved them, will defiantly make again. I loved all the helpful hints, used them all. Hi James — that should be fine, as long as the pans are side by side and not on different levels. You might also need to adjust the cooking time since the heat source is now being used for more. Could I use a hand mixer and get good results?
Hi Bev! Make sure to refer to all the tips in the full article. I have never even eaten one prior to this recipe. I saw them on a Food Network show and decided that I needed them in my life. This recipe, and the helpful notes, were absolutely amazing. Thank you so much for the near-fail-proof detail.
I am curious about adding cheese to this recipe and how that would affect the cook, if you have any ideas. Hi Val! I subbed the milk Ripple and butter Earth Balance to make a dairy free version and I also put a third of a pre-cooked sausage in each one before baking, for toad-in-the-holes..
I also tried using gluten free flour from King Arthur. They hardly rose and they were thick and moist-ish inside towards the bottom and not light and airy like I am used to seeing them. I had leftover batter and I added more water to see if that resolved the problem, This time the batch did not even rise and had a u shaped form in the center, Not the popovers I am used to from this recipe. My conclusion is that gluten free flour is not suitable for making popovers. Maybe other gluten free flours have worked better?
No rating for the gluten free flour batter because that was my experiment. Hello, I made this recipe for the first time, I live in Cuenca Ecuador. My popover looked just like yours however inside the top they were a little doughy and heavy not crispy and light.
I also cooked on the second setting for an additional 10 minuets. Any suggestions to resolve my issues, I was so pleased they popped? Hi Robin! I always recommend not changing anything in a recipe the first time making it, especially in baked goods. Made these this weekend and doubled the recipe for my 12 cup popover pan. Had a lot of batter left over and put it in fridge and next day I let it sit out a couple of hours to get to room temp and baked 9 more.
They turned out perfect both times! Delicious and so easy! I made this recipe last night. I ordered the pan, never heard of popovers before fantastic, awesome flakey just simply gooood.
They came out amazing, possibly better than the Jordon Pond ones. I liked the info on taking them out of the pan and slitting them to let steam escape. I made this recipe for the first time. I followed your instructions without any deviation and lo and behold, I made popovers!!! Perfect popovers!
They were more brown than your pics because I was afraid they may not have cooked inside, but they were completely done! Now that I know, next time I will bake at 18 mins. Not sure if that makes a difference. Thank you for the easiest recipe for popovers!!!! I never recommend people make this recipe using regular muffin tins because the results are never as good — usually short and dense.
This is the best popover recipe. I have tried many, but none are as consistently great! This recipe was so easy to make and produced the absolute best popovers I have ever made — popped up nice and tall, crispy outside, and fluffy inside. Excellent recipe! This is really the best popover recipe ever. Take it from me. I have been looking for years now to make something as good as you get from the Jordan Pond House at Acadia National Park. These are better! Thank you.
My quest is over. Fell in love with popovers after having them at Jordan Pond House years ago. Followed this recipe exactly. The popovers rose beautifully and were flaky not cakey. I appreciated all the additional information you provided including pictures and video. I had almost given up on popover recipes, but decided to give this one a try because of all the positive reviews.
Best popover recipe EVER. Makes a beautiful popover. Eggcellent recipe. They turned out perfect! Excellent recipe. This is a first! My favorite hobby is googling and trying new recipes and has been for years! I love popovers but have always been told they were difficult to make. Not if you follow this recipe! I followed to the T other then I used butter flavored crisco to grease the pan.
So perfect! Light and airy with a crisp outside. I will definitely not only make these again but I will be trying more of your other recipes!
Thank you!! The pop over recipe is the best ever. It was a big hit with my family and I will definitely use this recipe over and over again. I have tried SO many popover recipes and none of them ever turn out quite right, I swore I was done trying. Then I saw this recipe and all the positive reviews, so I thought why not. They came out gorgeous- incredibly tall with that domed top, crispy outside, hollow inside. And so easy! I love this blender method.
Thank you for this wonderful recipe and all the helpful tips! Made these tonight to go with soup — they are gorgeous and so tasty! Thank you for all the tips for a beautiful recipe! Amazing recipe.
I never had success with popovers until I found this recipe. I threw all my other recipes out. These come out perfect every time and even when I had to reheat them because I had a roast in the oven and made them ahead of time they were still crispy, light and perfect.
I think piercing the top or side with a knife is the key. So happy to hear it, Chris! And YES, allowing the steam to escape is definitely one of my important tips — it does make a difference. Your recipe is exactly like my grandmothers except no sugar, tarragon, or butter in the batter. The batter goes in a cold oven. Do not open the oven door. I use muffin pans but I will buy the pop over pans! Super great recipe!
My first time making popovers and this recipe turned out fantastic!! Thank you so much for the tips, I think they really made it perfect. I used whole milk and I think it really does make a difference, my Mom always keeps skim milk in the house and she never was quite able to get them to pop over correctly, so I sent her this recipe to try!!
Follow the recipe exactly. Followed your tips and they really worked to make the biggest, best popovers ever!! They were beautiful. Crisp on the outside, light and airy on the inside. Keep in mind that almond milk contains more water than dairy milk, so the popovers might cook faster. Perfect when made as directed.
Be sure to make slit in top once popovers are out of the oven. Outstanding recipe! This is the way used to make them and somewhere along they never came out right. I followed the recipe to a T except at the end I baked them 2 minutes more at It could have been my oven. This recipe is the best ever!! It was easy and perfect. I LOVE popovers. I love all your hints. One question before I make them. In the recipe you use whole milk. Followed this recipe exactly, but they came out not so popped.
They were very dense and looked like muffins. Any ideas? Thanks for any input. Hi there Jeff! Happy to help you troubleshoot. Any chance you used a muffin tin instead of the specific popover pan I recommend? If not, I would look over all the tips I list in the article. Were all the ingredients at room temperature? Did you let the batter rest for a while?
Did you heat the pan before pouring the batter into the wells? All of these details matter. And your oven definitely is a factor, so it could be that, as well.
I followed the recipe exactly and they turned out perfectly! We all loved them. First time I made popovers and these came out perfect! We are not experienced cooks or bakers, but we followed the instructions, and the popovers came out perfect! They look beautiful, and they are more substantial to eat than you might think. I need to know where I went wrong. I used a popover pan. My popovers were not hollow, they were dense and cake like. No ratings or reviews yet. Close this dialog window Review this recipe.
What did you think about this recipe? Did you make any changes or notes? Cancel Submit. All Reviews for Light and Crispy Popovers. Reviews: Most Helpful. All rights reserved. Close Sign in. Close this dialog window View image Light and Crispy Popovers. Like this recipe? Eggs Benedict Alison Roman. Creamy Homemade Yogurt Melissa Clark. Oven Bacon Ali Slagle. Loaded Baked Frittata Genevieve Ko. Spicy Hot Chocolate Melissa Clark. Mimosa Rosie Schaap.
0コメント