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I Love them so I will give them a whirl! These look so delicious. Popovers with butter and jam??? Never tried it. Each time I did have them in Scotland or England they were served with mashed potatoe, turkey and gravy.
I had not heard of that Daniella, that must be the European way. Savory and delicious. Actually in England we call them Yorkshire Puddings and we pour gravy over them.
Delicious with a nice roast beef or chicken dinner. Thank you for all the recipes. Gravey is essential yum! Yorkshire puddings are different.
They are made using meat juices from the beef roast. This does not. It is a little different. My mom talks about these popovers all the time. Thanks for sharing the recipe.
I live in Maine, not too far from Acadia, so we head there often in the warm months — love it so much! We had heard after arriving, about Jordan Pond and of course immediately proceeded to find the road up the mountain!
After asking a few people who were very helpful explaining the way, drove off on our adventure!!! What a gorgeous vista awaited us, and after a few miles found our destination, lovely canopied picnic tables, scattered strategically about the restaurant area, overlooking delightful ponds,with flowers gardens galore, and in the distance the ocean beckoned wistfully for the next days delight!
A few years the family the whole family went and a good time was enjoyed by all. So happy the two of you had the same pleasure and memories!!!!
Great memories, so glad you got to visit Acadia, Barbara! Sounds like you had a wonderful adventure!!! Why do I reserve popovers just for Christmas!
I am so happy that you could take break. Its beeb so long since I made popovers, and I think I will have to make these beauties this weekend.
Alie, I have only ever had popovers once and they were from a bakery. I love your suggestion of eating these with jam — but — eating these with ice cream sounds swoonworthy!
Hope alls well with ya! Dear Allie, I have never tried popovers, but wow do they ever look like something that I should try!
Beautiful pictures, I doubt mine would ever look that amazing, but I think I might try them anyhow. Thanks for sharing this lovely post, I thoroughly enjoyed reading it.
My late mother made these for thanksgiving morning once when I was a little girl and they have been a family tradition for Thanksgiving and Christmas morning ever since.
We always use a blender to mix these, never strain them. They pop up best when the tins are hot! Brenda — thank you SO much for dropping by and for this great tip about heating the pan first.
Thanks for all the great tips and happy baking!!! This looks amazingly good. My family cherishes popovers.
I will most certainly attempt this formula whenever I make popovers. It appears I can as of now notice them.
I have been making popovers for years. They were always temperamental little morsels. One time perfect the next time no rise. I have fought and lost the popover battle so many times.
Tonight I tried your recipe. The bossyman proclaimed these the most perfect popovers ever!!! I will only use this recipe from now on.
Thank you!! A reader reminded me of a tip I had forgotten. If you grease the pan, then heat it up, then add your batter, you get the biggest pop.
Thanks so much for dropping by! I too know of this trick and it does make a difference. I will try it when I next make your recipe — probably next week!.
Hey Lauren, I would say I filled the cups to about half-way in my popover pan. Once I got some in all the cups, I used my cookie dough scoop to move some of the batter around, make sure they were all pretty even.
Thanks for dropping by, hope you get to try this recipe! 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.
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