Comments on: Crazy for Popovers!

By: Kathryn

Kathryn — Fri, 08 Jan 2010 15:02:52 +0000

Wow…I haven’t had popovers since I was a kid. Thanks for the great recipes…I think I’ll put them on the menu this weekend. I don’t believe I’ve ever made them for my household. Popovers, hot soup and movies…sounds like a winner of a weekend to me!

By: Donna in Delaware

Donna in Delaware — Thu, 07 Jan 2010 13:21:55 +0000

Thanks for a slimmed down version Amanda. I really appreciate it. Will try this version first.

By: Donna in Delaware

Donna in Delaware — Thu, 07 Jan 2010 03:12:52 +0000

I have always wanted to make popovers. I even toyed with the idea of buying a popover pan for years until I found out that a muffin pan works just as well. Still haven’t made them, but I most certainly will as soon as I make myself a nice big pot of chicken soup, or any kind of soup for that matter. I have several recipes for popovers, but I am certain to make these asap! I can taste them now. I too am trying to ease off the butter and eggs this year. Let’s see how it goes.

By: Alternative popovers

Alternative popovers — Wed, 06 Jan 2010 20:43:07 +0000

I received a children’s cookbook when I was five that included a recipe for popovers. Both the cookbook and popovers became lasting favorites. There is something magical about watching popovers grow crazy-tall in through the oven door! This recipe uses fewer eggs and no butter but what you would use for greasing the pan and turns out yummily delicous. Of course, I’m going to be trying Maria’s recipe ASAP. I’m so totally a firm believer in the “more butter, more bacon, more good” philosophy!

Grease 12-count muffin pan and put a refrigerator to get cold. Mix in a bowl:
4 eggs
1-1/3 cup milk
1-1/3 cup flour
1/2 teaspoon + pinch of salt

This will be lumpy. Fill muffin pan cups 1/2 full. Put in a COLD oven. Set to 450 degrees F and bake for 30 minutes. DON’T PEEK! Consume immediately slathered with butter, jam or honey (although they are awfully good plain, too).

~ Amanda
(www.mmmmmama.blogspot.com)

By: sabrina77079

sabrina77079 — Wed, 06 Jan 2010 17:07:10 +0000

I used 2% & country crock in deep muffin pan – I even cot the recipe in half & they were great. It’s a forgiving recipe. Experiment & enjoy.

By: June

June — Wed, 06 Jan 2010 15:27:39 +0000

Yeah, can we at least use skim milk, or part egg-beaters for calorie watchers going not-totally organic?
All that butter, eggs and milk divided by eight seems like a lot.
Maybe with the muffin tins it makes smaller ones, maybe 12?

By: Mary

Mary — Wed, 06 Jan 2010 15:21:02 +0000

Any chance you would provide the nutritional information on these? Or maybe I really don’t want to know? Has anyone experimented with trying to make them less “sinful”? Thank you!

By: Vickie

Vickie — Wed, 06 Jan 2010 14:12:55 +0000

My Mom and Grandma made popovers when I was little and I have made them for years and I just use muffin pans and they work. We love them along with spaghetti instead of Italian bread. Lighter and when they are hot out of the oven they are wonderful!