Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.
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Excellent! These really popped! I used grated Parmesan, instead of Gruyere. Used a spray on the pans and the popovers came out easily. My family loved them. Will absolutely make these again!
Excellent. Cut recipe in half to make six popovers, which was more than adequate for two people. No problem with adjusting quantity. Magazine version does not mention cooking spray, which created a small challenge in popover removal, but web site version of recipe corrects this issue.
Very delicious. I didn’t grease the pan and got them out OK but with a bit of prying. Next time, I will grease lightly.
I used a non-stick pan and added butter before batter....I think is made the pan to wet. Round 2 with just the leftover butter, let’s see how it goes....next time, no butter.....I think I also panicked and pulled them to early fearing they’d burn....popover rookie....
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