Yield: Yields ten popovers (in standard popover pans) or twelve popovers (in a muffin tin).
Be sure to use a nonstick pan, whether it’s a muffin tin or a popover pan. The fat content of whole milk or half-and-half gives the popovers body and richness
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Worked perfectly. Will make this again and again!
I made this recipe two nights in a row (to have with our Christmas dinner leftovers), and it turned out great both times. I feel like you knever know what is going to happen with popovers but these rose perfectly both times and had a great texture and flavor. I didnt have half and half so I used mostly skim milk with a splash of heavy cream. This will be my go-to popover recipe from now on.
I've made this recipe several times and it always comes out great! The secret is to have all ingredients at room temperature. They freeze well also.
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