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