Comments on: Best Classic Popovers with Tips and Tricks https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/ Easy and delicious recipes for the foodie in you! Noble Pig is your go-to website for simple, tasty dishes that highlight the flavors you love. Thu, 18 Apr 2024 00:32:13 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Kelb https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-809113 Wed, 12 Jan 2022 01:11:43 +0000 http://noblepig.com/?p=5399#comment-809113 5 stars
These popovers turned out great. Thanks for tips!

]]> By: Elsa https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-808979 Thu, 06 Jan 2022 00:29:09 +0000 http://noblepig.com/?p=5399#comment-808979 5 stars
These were the best popovers I’ve ever had!

]]> By: Peg https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-799064 Wed, 11 Nov 2020 17:12:35 +0000 http://noblepig.com/?p=5399#comment-799064 5 stars
I actually cook initially at 475° for 12 min then turn down to 375° for additional 3 minutes. You have to watch because yes they do burn in the span of a minute. I do this because popovers are the last thing I make and dinner is usually ready except for the Yorkies and no one wants to wait 25 minutes which is the original cooking time. This gets it done in 15 minutes for my impatient gang and works every time…I have adopted the tips on this recipe and now I never have failures. I’m grateful for that!

]]> By: Cathy https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-725035 Sat, 06 Apr 2019 22:25:46 +0000 http://noblepig.com/?p=5399#comment-725035 In reply to Ginny.

I always start with a hot oven…it’s key.

]]> By: Ginny https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-725031 Sat, 06 Apr 2019 21:15:40 +0000 http://noblepig.com/?p=5399#comment-725031 Does it work to have the temperature at 375 degrees for whole baking time? My popovers seem to get very dark when I start at 450 degrees.

]]> By: Cathy https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-719896 Wed, 27 Feb 2019 22:36:51 +0000 http://noblepig.com/?p=5399#comment-719896 In reply to Patty.

Yes…wrong milk!

]]> By: Patty https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-718387 Sun, 24 Feb 2019 01:32:56 +0000 http://noblepig.com/?p=5399#comment-718387 Oh I’m bummed! I tried these on a whim tonight but they turned out like little popover quiches. Very eggy, wet, let airy and bready. I used Lactose Free 2% milk because that is all I had. Did everything else as per the recipe. I have a popover pan that I’ve used for corn popovers in the past. Any ideas? Was it the milk?
Of course I ate a few anyway. I’m not stupid. =)

]]> By: Kim https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-694879 Mon, 26 Nov 2018 00:46:42 +0000 http://noblepig.com/?p=5399#comment-694879 HI Cathy-
a couple of notes I have discovered with popovers. I add a tsp of sugar (from an old recipe). Also, I let the batter sit up to one hour. You can also cook them, take them out of the pan, place on a cookie sheet to cool, and heat for 5 minutes at 350 when needed (but not more that one hour of sitting time.) It works! I also freeze them in plastic baggies if there are leftovers, and microwave- not bad at all but I would not leave them in the freezer more than a few days.

]]> By: Cathy https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-627095 Thu, 28 Jan 2016 13:52:26 +0000 http://noblepig.com/?p=5399#comment-627095 In reply to Janet Ma’ly.

Stick with the amount called for.

]]> By: Janet Ma'ly https://noblepig.com/the-best-classic-popovers-with-tips-and-tricks/#comment-627077 Wed, 27 Jan 2016 01:24:54 +0000 http://noblepig.com/?p=5399#comment-627077 Can one cut down on the salt without ruining the recipe? That’s a LOT of salt.

]]>