http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 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 &quot;sets&quot; leaving a semi-moist inside. With butter or jam on it, it's heaven! <br> <br> 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 http://www.roadfood.com/Forums/fb.ashx?m=424005Tue, 29 Jul 2008 22:49:16 GMT What is a pop-over? <br> <br> Sounds like a cream puff to me. http://www.roadfood.com/Forums/fb.ashx?m=424004Tue, 29 Jul 2008 21:42:43 GMT 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 <br> <br> as an appetizer, minis, split lengthwise and then filled with a mushroom/cheese mix is great. or shrimp, or lobster <br> <br> They are soooooooooo easy to make, I wonder what the mystique is about them http://www.roadfood.com/Forums/fb.ashx?m=424003Tue, 29 Jul 2008 06:18:06 GMT