how to make popovers | kelly’s kitchen

  1. Pateicia says:

    Love this idea. I am definitely going to give this a try. Thank you!

  2. Jackie says:

    I love the new kelly’s Kitchen feature! Popovers are going on the menu tomorrow!

    • Thank you so much, Jackie! Be sure to let us know how your popovers come out, xo Kelly

      • Patricia says:

        Kelly, I made these Monday to go with leftover Easter ham. They were wonderful. Worthy of writing out the recipe for my recipe book. Thanks and I can’t wait to see what else you do. Patricia.

        • Wonderful, Patricia! I am so happy they worked out for you. And what a special way to enjoy your leftover Easter ham. Take care, see you next Saturday! xo Kelly

  3. Carroll Niesen says:

    They look fabulous. I am going to give it a try. Thanks!

  4. Judy says:

    Thanks kelly, cant wait to make. Looks delicious and you have made the instructions look clear and simple. Have a healthy Easter with your loved ones!

  5. Carolyn says:

    Welcome Kelly!
    I am enjoying your Saturday recipes and I’m planning to try your popovers. Thank you for your Saturday recipes. I look forward to them now.

    • Thank you for your support, Carolyn. I am very happy to share recipes with you every week. Let me know how the popovers turn our for you! Happy Easter, xo Kelly

  6. Kristine says:

    Thank you for sharing this! My grandmother made popovers when I was younger, and we all loved them. Somehow, her pan was lost, and she had been gone many years when I came across a popover pan in Williams Sonoma. I didn’t think twice, and brought it home. My husband loves them, and thinks they are a special treat. I appreciate your comments about bringing the ingredients to room temperature, pre-heading the pan, and using a cookie sheet underneath it. And I will definitely try baking them with herbes de provence!

    • Hi Kristine, What a lovely memory of your grandmother. Thank you for sharing. The lavender in my Herbes mix goes so wonderfully with Lemon curd. Let me know how you like the Herbes addition! xo Kelly

      • Thanna says:

        I’d never tried to make popovers before but you made it look so easy that I decided to try them today. Didn’t have any appropriate herbs or a popover pan so I went with Gruyere cheese and a muffin tin. Just pulled them out of the oven and they came out great! Thanks for posting this recipe!

  7. Pam says:

    Hi, you mentioned these can be filled for a main dish. How is this done? Thank you.

    • Hello Pam, yes! When they are puffed they create a lot of space inside – perfect for filling. So you would bake them to the recipe, then while they are still warm, you open them up and fill them with whatever you like. I have filled them with a chunky mushroom stroganoff-style sauce, cold chicken salad is especially good, smoked salmon and cream cheese or creme fraiche is good too. I hope you give them a try, let me know how it goes for you! xo Kelly

  8. Arna says:

    Thank you so much for the demonstration and recipe. I am definitely going to try these. My mom used to make Yorkshire pudding when she made roast beef, and I miss them. I think your recipe will be perfect with soup for dinner.

  9. Maureen says:

    I make a rosemary garlic popover. They are good and yes a bit of time. I use the popover tin. I have made them in the muffin tin prior to the purchase of the popover tin but I do not think mine turned out well.

  10. Julie Greene says:

    Hi Kelly,

    Thank you for this very cool post! My Mom used to make these, but I have never tried them. Now I am inspired. Your detailed instructions were like going to a cooking class.

    Well done! Julie

  11. Susan says:

    Thank you Kelly, I love to bake I will try my luck making these popovers!

    • Hi Susan, thanks for reading! I am sure you will have an easy time making these popovers. Enjoy! xo Kelly

    • Sylvia Espinoza says:

      Late start reading e-mails this day and after indulging in reading your popover recipe, am sitting here beaming. Two lovely recipes in a row. Very proud of you, Kelly!~

    • Dora Renata Pala says:

      Buona Pasqua Kelly in Italia non conosciamo questa sicuramente deliziosa ricetta credo che non la proverò oggi perché se non mi riesce bene mi deprimo….. Edi dispiaceri qui ne abbiamo abbastanza.!!!! Grazie a sabato prossimo🐣🐤I Hope.

  12. Sangita M says:

    Great recipie! Always thought popovers were more complicated to make. Can’t wait to try. Only have 2% milk and light cream. Could I mix the two? Going to the store these days is dodgy here in NJ so if I could use what I have would be helpful.
    Happy Easter to you and the family!

    • Hi Sangita, I’d say go ahead and mix the cream and milk, see what happens. I don’t think they’d be ruined…the rise comes from the steam, so as long as the dairy mixture is lukewarm and your eggs are room temp, you should be ok. Let me know how it goes! Happy Easter, xo Kelly

  13. Leslie says:

    Thanks for the reminder of this delightful recipe. We will be having them tonight along with black pepper tuna and julienned carrots and asparagus…..this is just what I have in the fridge/freezer. My husband loves the different items served at “Nana’s Kitchen” especially on Fridays with Oscar and now Saturdays with Kelly’s kitchen….Hee hee

    • Hi Leslie, this sounds like a great meal. I love asparagus! Black pepper tuna sounds delicious! Thank you so much for tuning in today – enjoy! xo Kelly

  14. judy scott says:

    Hi Kelly,
    I am so enjoying your recipes.
    Do you have a simple caramel candy recipe or chocolate candy recipe? A recipe that is easy to make and doesn’t require speciality equipment? Thanks so much, judy

    • Hi Judy, Thanks for your question. Just off the top of my head, I am thinking fudge. You can make a an easy fudge with (3 cups) semi sweet chocolate chips, a can of sweet condensed milk, a splash of vanilla and a pinch of salt. Cooked on the stove top until the chips are melted and smooth, add your vanilla. Spread the mixture in an even layer in a baking dish and let set for a few hours. I will definitely be covering sweets in Kelly’s Kitchen – Stay tuned! Thank you so much, xo Kelly

  15. Stephanie Bailey says:

    Thanks for the great recipe & how to photos- I noticed that we are to fill the tins halfway 1/2, & then in the recipe it says 1/3, thanks for clarifying.

    • Hi Stephanie, Yes you can fill the tins 1/3 to halfway full. I think there is some variance in the depth and circumference of muffin/popover tins. So, depending on your tins, you can go with either measurement. You don’t have to be too exact with these, they are pretty forgiving. Thank you so much for tuning in today! xo Kelly

  16. Ann CJ says:

    Thank you for this Recipe! Love your series. Looking forward to more.

  17. Jen H says:

    Thanks for reminding me about popovers! My mom used to make them all the time in the 70’s. I was wanting a “bread” to serve with Easter brunch tomorrow and these will be perfect!
    Hope you all have a blessed Easter ✝️

  18. Lauren says:

    So good to see Kelly reviving Popovers! I have been making these since I was a teenager because they taste so good and they can be used in so many ways

    • Hi Lauren, that is so great that you’ve been making popovers over the years. They really are so versatile and I think they bring a specialness to the table, even though they are so easy! Thanks for reading today, xo Kelly

  19. Deanna says:

    I have all the ingredients for these and will attempt them tomorrow. Tell Beth that I made her Cajun Shrimp and Chicken Sausage Vegetable Sheet Pan Dinner last night. So delicious!! Thanks for your great posts ladies and enjoy your Easter!

    • Hello Deanna, I am sure you will love the popovers! Let us know how they go for you. And that’s is so great you made the Cajun Shrimp recipe. That one is a favorite of ours. So good and flavorful! Happy Easter to you, xo Kelly

  20. Roberta says:

    I want to try these with the smoked salmon and creme fraiche – two of my favorite brunch items. Tried the omelette recipe again, this time with wilted spinach, sauteed mushrooms, goat cheese and chives – Yum! Look forward to your weekly column.

    • Hi Roberta! You will love the popovers with salmon and creme fraiche 🙂 Do let me know what you think. And the omelette with wilted spinach and mushrooms sounds divine! I am so happy you are enjoying my column! xo Kelly

  21. DiAnne says:

    I love popovers. I have tried to make them a couple of times without success but your instructions are great. I am definitely going to give this a try.

    • Hello DiAnne, I do hope you find my tips and tricks will provide you a successful go at popovers. Please do let me know how they come out for you. Good luck! xo Kelly

  22. Eleanor Frances says:

    I am loving this new column and look forward to. It each Sat. Your writings are full of information and quite clear.

  23. Elizabeth McDaniel says:

    Thanks Kelly! I’m going to do a test-run for these, now- for tomorrow’s Easter Brunch! Have a fabulous day!

  24. Sharon says:

    Thank you for the delicious looking popover recipe! I’m going to try them using my favorite gluten-free flour and see how they turn out. Have a beautiful and safe Easter!

    • Hi Sharon, I’d love to know how the gluten free flour works, will you be sure to let me know how it goes? I am always looking for flour alternatives. Thank you and Happy Easter to you, xo Kelly

  25. Denise says:

    I’ll be trying these next week! Thanks for the detailed instructions!

  26. Susan Goins says:

    These popperovers look amazing! I will certainly have to try. Thanks for sharing!

  27. Suzanne M Smith says:

    OMG, I looooove popovers. Your herb mix sounds yummy. I will have to try these. I haven’t made popovers in forever. I do have popover tins, but honestly, yours in the muffin tins look fabulous, too. My father-in-law taught me to make them years ago, and I always think of him when I have made them. I need to make them with some meat toppings for a meal soon. Thanks for the reminder. They look wonderful–and the toppings all sound excellent with them. I can smell them through the page. Well done. (Reminds me–funny–I once made popovers for my boyfriend, and he got all excited when I told him I’d fixed them, and then he looked let down when he saw them–he thought I’d meant turnovers, and didn’t think they looked like what he expected!) But he ended up happy about them. Your kitchen looks lovely, too. You and all your team do such a good job on the blog–kudos to all of you. Happy Easter tomorrow.

    • Hi, Suzanne your story made me smile, this same thing has happened to me! Turnover versus popover… Thank you so much for tuning in today, I appreciate your support. I agree about the tins, the popovers in the popover tin tend to crawl out while the muffin tin popovers expand outward. They ended up being the better versions. Goes to show you don’t need fancy equipment to get the job done! A very happy Easter to you. take care, xo Kelly

  28. I used to make these years ago..funny how things come back full circle..your tips are spot twin granddaughters are 16 and really into learning family traditions re:cooking..our family owned a restaurant for over 40 years and have hundreds of recipes to pass down..these will definitely be at the top of the list of fun to distancing now..thank goodness for facetime..etc..

    • Hi Kathleen, How special to have had a family restaurant for over 40 years…with all the recipes to pass down, what a gift! Thank you so much for reading Kelly’s Kitchen. Take care and be well, xo Kelly

  29. Cindy Cannizzaro says:

    I love Kelly’s Kitchen! I’ve been making popovers for years but they dont turn out as nice as Kelly’s. Now I see why. Thanks for the great tips! Looking forward to next posting!

  30. Dora Renata Pala says:

    Buona Pasqua Kelly in Italia non conosciamo questa sicuramente deliziosa ricetta credo che non la proverò oggi perché se non mi riesce bene mi deprimo….. Edi dispiaceri qui ne abbiamo abbastanza.!!!! Grazie a sabato prossimo🐣🐤I Hope.

  31. Heidi Bohi says:

    I am making these today! Thinking a side of sausage gravy might go well with them, too.

    I am a huge fan of Yorkshire pudding, but I’m single and seldom cook a roast to get the needed renderings. I’ve been looking for a similar recipe that I can make without beef fat drippings.

    Thank you! I’ll report back with photos.

    Happy Easter! And I love your recipes. Looking forward to the next one.

  32. Jan says:

    Thank you. These do look yummy and your step by step instruction is very clear. I also like not having to buy a special pan!

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