Top Rated Popover Recipes

Going Dutch - Dutch Baby, that is.. Recipe
By
I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee... read the Dahlonega Nugget (twice)... and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast - even if I can't stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby. Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really... really... dense pancake. It's hot & satisfying in a fill you up and get you ready for a day kind of meal. Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex with bigger flavors. So today's recipe is one recipe...2 variations.
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5

Gluten-Free Popovers
These popovers are absolutely to die for. Their respectably crisp exterior gives way to a helplessly fluffy center where the custard flavor of the eggs really shines through. They are appropriate anytime, whether slathered with fresh preserves and butter for breakfast or eaten plain with dinner. Either way, you and your guests will be flabbergasted that they are gluten-free! Adapted from "Blackbird Bakery Gluten-Free" by Karen Morgan. 
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4.5

Pumpkin Popovers
Denser than normal popovers, these little gems make a filling snack, especially when paired with a bit of natural peanut butter. The cayenne adds a slight bite to these popovers, but can be omitted if desired or substituted with your favorite pumpkin spice blend. This recipe comes from Guiding Stars. Click Here to See More Pumpkin Recipes
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4

Grab a Plate
This popover recipe is a savory one. You’ll get one popover, not a dozen. That’s okay because it’s a big popover. Perfect for brunch, lunch or even dinner, this recipe for Swiss Chard and Mushroom Popover Bake is easy to make, tasty, and gluten free. This recipe was inspired by a Cooking Light recipe.
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3

by
Christy
The secret to light and airy popovers is a very light touch in mixing and a very hot oven for baking. These are best served hot from the oven.
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by
ellie_
This method for making popovers works well in high altitude areas. We like these served with soup. Source: The New High Altitude Cookbook.
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Popovers recipe. Ready In: 40 min. Makes 12 servings 76 per serving Ingredients: eggs, salt, milk, butter, flour, all-purpose
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by
Geniale Genie
In the colony days, a popover was judged successful if it could be carried from the outdoor oven to the dining room without sagging. This recipes ensures easy, perfect popovers. As a child, we always referred to popovers as "Yorkshire Pudding", but in reality, popovers are individual portions while a Yorkshire pudding is baked as one loaf. I've included directions on how to make a Yorkshire pudding from this recipe.
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by
J MILLER
This recipe is for traditional popovers. They can be served plain, but my family prefers them with raspberry butter.
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Simple and wholesome, these light, airy popovers make a wonderful complement to almost any meal.
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by
Lourdes Dewick
Popovers make even an inexpensive meal fun and special, assures Lourdes Dewick of Fort Lauderdale, Florida.
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Cooking Light APRIL 2004
Use a pastry brush to oil the popover cups. A muffin tin works, also, but the cups are smaller, so you'll get popovers that need 5 minutes less time in the oven. The popovers puff more when you take some of the chill out of the eggs and milk. Although it's tempting, don't open the oven door to peek at the popovers--use the oven light and view through the glass to see when they're golden brown.
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