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Try these popovers for a delicious breakfast or tasty snack any time of day.

Source: The Martha Stewart Show, September 2009
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114
  • Tameka Riley
    11 DEC, 2012
    i love this
    Reply
  • Not the chef
    18 OCT, 2012
    This is a great recipe. Very simple. My first try at popovers. The trick to not sticking is to spark pan with cooking spray after heating pn in oven. Then brush with melted butter and poor batter immediately in the pans while warm. Place in oven and cook exactly as suggested. If you are out to soon they will deflate. Non stuck and thy are yummmmmmmy!!!
    Reply
  • Sewsirius
    12 JUL, 2012
    This looks so similar to the English Yorkshire Puddings! Having lived in Yorkshire for quite a few years it was inevitable that this would become a staple part of Sunday lunch especially with roast beef. These were traditionally served before the main meal with gravy or at the end with jam, and were used when money was tight to make the expensive meat go further and fill a family up cheaply. It works! Toad-in-the-hole is another variation from UK too cooking sausages in the dish with the batter
    Reply
  • dinnerfortwo
    20 MAR, 2012
    i guess the 1st review was ignored...the show recipe is 11/2 c of flour and equal whole milk and only 3eggs...always save the show until u check to see if it matches the recipe on line! good luck fellow foodies!!
    Reply
  • dinnerfortwo
    20 MAR, 2012
    oops i forgot to mention that cooking spray is flawless and works every time!
    Reply
  • jackiejohns
    20 SEP, 2011
    Sorry, I don't thing you can actually 'review' a recipe until you try it. If not, it is no help to me al all.
    Reply
  • Meinda
    28 JUL, 2011
    I plan to try this recipe this morning. Anyone have any tips for me?
    Reply
  • debbie6754
    26 JUN, 2011
    did anyone else have trouble getting these out of the pan?
    Reply
  • sharimason77
    23 FEB, 2011
    I had never seen these until I saw this episode! They look scrumptious - I'm going to have to try them!
    Reply
  • pbrooks2000
    21 AUG, 2010
    also used the regular muffin tin. I used 1/2 tsp bacon grease and preheated the pan just enough to make the grease warm. Then, took a pastry brush and brushed the grease all over (inside the cup and all over the top. That way,when it spread over the rims, it didn't stick even on top. All of mine came out except one. This is simple and something nice for a change. Won't beat out a good biscuit, but will keep for using a few times a year.
    Reply

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