Popovers

I followed the recipe exactly... the only thing I did different was to let the eggs and milk get to room temp, as suggested by another review... I also did 15 min at 450 and 15 min at 350... any longer and it might have been too much... they certainly didn’t “pop” or turn out as tall as I expected...also, as I’ve typed this, they deflated.

Uhhhhmazing. The perfect popovers. Follow directions exactly. Meant to bring the eggs and milk to room temperature but forgot so slipped up on that but they still came beautiful.

Couldn’t find the popover recipe I’ve used for years, and planned to make them for a dinner party. I wanted to be positive on the ingredients and cook times so I went in search of a recipe. This one seemed to be mist similar to my lost recipe. Mine used Wondra Flour, I didn’t have any so it was nice to see this called for regular flour. I did use almond milk because that’s what I had. And I picked up a hint from a different recipe to heat the muffin tins (regular tins not special popovers tins) with a bit hot butter in each tin and then pour batter over melted butter and then bake per directions.

Made this so many times. I use 1/2 bread flour and 1/2 regular flour. I also add almond flavoring and dust them with sugar after cooking. The tops always look interesting and they taste fantastic. 465 degrees for 22 min and 350 for 18 min. Well oiled and floured pans.