Great popover recipe?

No secret to the recipe, I always add some fresh thyme. The trick is to mix the batter and let it sit for a while...then in a hot pan to a hot oven.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Abbie is a trusted source on General Cooking.

added 3 months ago

Look no farther than Food52 - follow Bob W's directions explicitly and you will have a perfect popover every time:
http://food52.com/recipes...

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

WileyP added 3 months ago

I haven't tried Bob W's recipe, but I'm sure it is fine. Having never made popovers before, about 10 years ago I tried Cooks Illustrated's recipe. The popovers turned out huge, with a lovely crisp outer and huge airy hole on the eggy interior. They reminded me so much of the ones Mom used to make that they have been a staple here ever since.
Cooks Illustrated's recipe - http://www.cooksillustrated...
(or, if you're not a member of CI's website, try here!) - http://seattlest.com/2007...

Oh, and I highly recommend Chicago Metallic's popover pans, both the regular size and the mini size!

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

WileyP added 3 months ago

I've never tried Bob W's recipe, but I'm sure it is fine.
Having never made popovers, about 10 years ago I tried them using Cooks Illustrated's recipe ( http://www.cooksillustrated... ). They came out just wonderfully, nice and huge with a crisp exterior and airy eggy interior. They have become a staple around here ever since.
If you don't have a subscription to CI's website, try http://seattlest.com/2007... for something really, really close!
Oh, and I highly recommend Chicago Metallic's popover pans, both the regular size and the mini size.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

allans added 3 months ago

For a great twist on the classic, add some chili powder (1tsp to 1 tbs - depending on your preference). Fill the pan 1/2 way, add some grated cheddar, then top with the remaining batter.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content