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  • Total Posts: 1491
  • Joined: 7/14/2008
  • Location: west chester, PA
Popovers Tue, 07/29/08 6:18 AM (permalink)
The perfect breakfast food and the perfect container for any soft jam or marmalade or butter type of spread. I've even served them, split, with an egg inside. Bacon on the side

as an appetizer, minis, split lengthwise and then filled with a mushroom/cheese mix is great. or shrimp, or lobster

They are soooooooooo easy to make, I wonder what the mystique is about them

    • Total Posts: 475
    • Joined: 12/11/2007
    • Location: Ontario
    RE: Popovers Tue, 07/29/08 9:42 PM (permalink)
    What is a pop-over?

    Sounds like a cream puff to me.

      • Total Posts: 1491
      • Joined: 7/14/2008
      • Location: west chester, PA
      RE: Popovers Tue, 07/29/08 10:49 PM (permalink)
      Similar construction, in a way. But a Popover is more like a roll that is airy and light inside with a semi-hard coating. The high heat and eggs make it puff up to about 2-3 times the volume. Then the outer shell "sets" leaving a semi-moist inside. With butter or jam on it, it's heaven!

      And...if you don't have a popover pan, a muffin pan or pyrex custard cups work almost as well. Give them a try some time and see if you like them
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