Comments on: Sort-of Souffle Tuesday: Pops rather than Puffs

By: Betty C.

Betty C. — Wed, 24 Oct 2007 17:24:00 +0000

Oh, I used to make popovers all the time! I think they were from a Winnie-the-Pooh cookbook and called Pooh’s popovers. They always seemed pretty easy to me…

By: Casey

Casey — Sat, 13 Oct 2007 23:38:00 +0000

I honor katie and kevin in their minimal mixing. I shall continue to mix well and let rest.
May all our popovers continue to soar.

By: halcyondays

halcyondays — Sat, 13 Oct 2007 20:17:00 +0000

agree with katiez…whisk flour & milk ONLY to incorporate. This is so similar to my popover recipe we found with the pan in our lake house. We’ve been making them ever since. Also as you say, don’t skimp on the greasing the tins. I don’t use spray for that. I use oil. My favorite ingredient: thyme. That photo looks good enough to dive into.

By: katiez

katiez — Thu, 11 Oct 2007 19:36:00 +0000

I’ve been making popovers so often for so long – and I always have thought they were the easiest thing in the world – never a problem. I must have lucked on to the perfect recipe first time out. I do my oven temp and timing the same but always use a cold pan, my ingredients are a 2:1:1 – 1 C milk, 1 cup flour and 2 eggs – nothing else…maybe a pinch of salt. The key is do NOT whisk well – whisk eggs well, then add flour and milk and only whisk to get it mostly combined, do NOT get all the lumps out. Ladle and bake immediately. They’re perfect everytime. Let me know if you try them! And an easy recipe to double!

By: lobstersquad

lobstersquad — Thu, 11 Oct 2007 18:11:00 +0000

I keep clipping out recipes for popovers, but never dare make them. I´ve never had one, so I´m not sure I´d know if I was getting anywhere near where I should. The Blueberry Hill cookbook looks great 8the popovers too)

By: Lydia

Lydia — Thu, 11 Oct 2007 01:10:00 +0000

Good popovers are an art, and I’ve never been able to master it. Will try this recipe, as yours look really delicious.