Trying a Popover recipe for 1st time (With photos!)

11thChakra
11thChakra Posts: 25 Member
edited December 2024 in Recipes
Ee-gad!

Pretty easy recipe to follow and make but I'm not sure if they will come out right. My oven seems to be running hot.

Attempting this after it's been on my "try this" list for a while:

http://www.kingarthurflour.com/recipes/popovers-recipe

Here's what they look like 2/3s of the way done:

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I'll report back once they are done...

Replies

  • 11thChakra
    11thChakra Posts: 25 Member
    Edible!

    I've only eaten perhaps 4 popovers in my life prior to today.

    I believe that number will likely increase now.

    Working well as a black raspberry jam delivery agent.

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  • ntnunk
    ntnunk Posts: 936 Member
    edited October 2016
    These look great. Good first try!

    I make popovers fairly often. My wife loves it when I make the batter with some fresh thyme and then add shredded Gruyère to the top once the batter is in the cups. I've also made some very tasty vanilla popovers.

    My experience has been that having the eggs and milk at least up to room temperature is critical. You won't get enough rise to have them pop over correctly otherwise.
  • 11thChakra
    11thChakra Posts: 25 Member
    Thanks for the tips. I do look forward to trying a savory option in the future.
  • Francl27
    Francl27 Posts: 26,371 Member
    I've only had savory ones before (actually... just one, lol). They look delicious. I should give it a shot.
  • 11thChakra
    11thChakra Posts: 25 Member
    @crazyravr

    I have an extra large muffin tin that holds 6. So the base of the popovers weren't as long as you get from a popover pan but they came out okay just the same.

    I was nervous they may be more soggy because of this but I think they were okay. Due to my limited popover experience I'm not sure how they rank...

    But edible, tasty, and better than the one's at the Jordon Pond House in Acadia (according to my husband). And he didn't even have a fresh one...he reheated one in our toaster oven.

  • ntnunk
    ntnunk Posts: 936 Member
    I've made popovers in both muffin pans and popover pans. I haven't noticed a difference either way other than size.
  • mccraee
    mccraee Posts: 199 Member
    My daughter has chickens so during some times of they year we have lots of eggs and I will make pop overs either for dinner with soup or for breakfast. You can even make twice bake popovers for breakfast w/ leftover popovers filled w/ scrambled eggs & cheese, heated up till the cheese melts. They are a huge hit
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