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One key in making great popovers that is not mentioned in this recipe is that the ingredients should be at least room temperature.
I actually warm my milk slightly. This insures the popovers rise quickly. Also I heat the pan with melted butter or bacon drippings before adding batter.
Hey Alyson, thanks for these great tips, I will def. Another reader also mentioned heating up the pan ahead of time, and so I am going to try that too and update the recipe for sure.
Drop small dices of gruyere chesse and bake. When they are hot out of the oven top with additional finely grated gruyere cheese. I have also made them with reggiano parmesan cheese.
If you make mini ones using a mini muffn tin they are great appetizers with a glass of wine. I have also made them with fne herbs such as finely chopped chives, parsley, rosemary, marjoram and even lavender.
The herb ones are good split open and topped with scambled eggs with a bit of boursin cheese added into the egs. When you think about it the options are endless.
The innkeeper gave me her recipe, but I only made them once at home. The thing is I have to make them with gluten free flour which can be a little tricky.
Thanks so much, Allie. Your pics are beautiful. Thanks so much Barbara. I am so curious if they will work out gluten-free, please comment back if you try them gluten-free and let me know how it worked.
I know gluten-free baking can be tricky. Happy baking! I made these popovers tonight. They rose beautifully and baked perfectly.
I followed the recipe to a T…I used the maximum beating times in the recipe. The eggs and milk were right from the refrigerator, not room temperature.
The oven was preheated and after 15 minutes, Iturned the temperature down without opening the oven door. They were done to perfection 15 minutes later.
My British Mom would approve! Thank you for sharing…. I use the exact same recipe. I had popover failures for years until I finally learned one trick.
The pans need to be super hot and the batter should be slightly warm. I warm the milk and whisk in eggs then the flour and salt. A variation for you: add 1 tea.
Dijon mustard and a grind or two of pepper. Bake as usual then when they come out of the oven grate over additional gruyere with the microplane grater, My favorite!
Another good one is to add tea. Freshly chopped herbs from the garden. Better have friends on hand or I might eat the whole batch! Thanks for dropping by and all this great info.
I cannot wait to try your recipe. Allie, I have fond memories of a prime rib restaurant with the best popovers.
These look so good and easy—I think a popover pan is in my future. Ha ha. I just followed this recipe exactly and mine turned out fairly flat.
I do have a convection oven which regulates temp to 25 degrees lower than temp called for. This is my 2nd failed popover attempt. Would the convection oven have any impact?
Any suggestions? Hey Jamie — boy, I hate to hear yours were not a success. I have heard that a popover pan is essential because basically the thin batter climbs the tall sides as it bakes — causing the big rise.
A tip I have heard several times — but have not yet tried myself — is greasing and heating the popover pan first, then filling with batter. I did not do this in the popovers photographed here, but have read that tip in several different places.
I have a convection oven myself but I did not bake them on the convection setting, just bake. Maybe you could try them in a popover tin — that might be the key.
I wish you all the best and thanks for dropping by. Makes for a very smooth batter. Hope you try these!
I grew up spending summers in Acadia. We would hike the trails and make it a point to end up at Jordan Pond House for tea and popovers…and ice cream!
Their ice cream is amazing!! During my college years, I actually worked there. I thoroughly enjoyed reading about your success in making popovers at home.
Thank you for taking the time to post this. Hi Caroline — I loved hearing from you. A good excuse to go back now.
Loved hearing of your good memories at Acadia and Jordan Pond House, and that you actually worked there. So cool. Have a wonderful Christmas and so glad you dropped by!
Good question Karen, I have wondered that myself. That is the wording from Jordan Pond House. I made a batch this morning. I always put in a couple of pinches between my thumb and finger and that has had good results!
These are called Yorkshire Puddings in the UK and are traditionally served with a roast dinner. My in-laws are from the UK — Kent and Liverpool.
They love Yorkshire pudding and toad-in-the-hole. Thanks for dropping by Pat! Love popovers and they really are easy to make!
I am excited to try your recipe with my Super Bowl Beef Stew! Popovers go wonderfully with the gravy if the stew, or some wonderful honey butter!
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