Sky High Popovers with Chef Gail Sokol

[@Shadow_Enz]

This was the first and last popover recipe video I came across, and you were NOT kidding about *SKY HIGH*. My goodness, I want to be buried under a mountain of these huge popovers!

[@GailSokol]

I am thrilled you enjoyed the popovers!!! And I am so glad you reached out to let me know!!!

[@Shadow_Enz]

@@GailSokol You deserve to know this is the only way I can popover now! Any tips for trying to popover with filling? I'm trying to science these up now and start diversifying :D

[@GailSokol]

@@Shadow_Enz The best way to keep the popovers as high as they should be is to bake them first, THEN cut them in half crosswise and fill with any cooked filling you so choose. Enjoy!!!

[@Shadow_Enz]

@@GailSokol Thank you! I can't wait to science it up and enjoy all the popovers with loved ones 🤩

[@thegatesofdawn...1386]

It is not the "water," it's the eggs expanding.

[@michellealms3238]

Gail!!!!! I just literally had one of your popovers. Omg delicious and beautiful. I watched several videos and the one I chose was yours. I am so glad. I followed the recipe precisely except I cut the recipe in half and I only let it sit in the refrigerator for two hours. Those popovers were amazingly high and beautiful. I mixed up a honey cinnamon butter mixture and put that on one of them and I can’t get over it. I have been sending my pictures of them to everyone. I know I wished I could send you one. Thank you for teaching me♥️♥️🙏🙏. I have been a follower for a while. I really enjoy your recipes and your teaching skills. God bless!!

[@GailSokol]

You just made my day!!! I am thrilled you enjoyed my recipe, and that they came so well!!! Thank you so much for reaching out!!!

[@heedelorenzo9280]

Just made these per instructions but did add half teaspoon of granulated sugar. Sat in fridge overnight and baked it off for dinner. They rose perfectly and received rave reviews from everyone. Highly recommend this recipe. I made 8 popovers from this recipe.

[@GailSokol]

I'm so glad they turned out so well and were such a hit!!!

[@VickiWithAnI]

Thanks!

[@GailSokol]

Thank you!

[@loisdaniels6778]

Huge! Gotta try your method!

[@GailSokol]

You should! If you do, let me know how they come out!

[@carola.johnson6104]

Hi Gail, I've made your recipe for ages with no disappointment. I've made the popovers for the past two months, and the results were different than expected. I noticed the batter seemed overly thick. I followed the recipe to the letter. I baked the popovers for 55 minutes without opening the door. Looking through the oven glass door, they looked like short MUGS. I'm returning to the batter; is flour changing without the public knowing it? I've used all-purpose White Lily, flour, and other all-purpose flours, and the results are the same. Should I adjust the amount of flour? HELP!! A friend of mine has been having the same issue. We even bought fresher flour with the same thick batter. HELP times two!!🤣

[@jerroldbernstein9864]

𝑨𝑻 𝑾𝑯𝑨𝑻 𝑻𝑬𝑴𝑷𝑬𝑹𝑨𝑻𝑼𝑹𝑬!!!!!!!

[@GailSokol]

I said it on the video and it's in the recipe as well. 375 degrees Fahrenheit!!!

[@mooring10]

Help! I have used your recipe 4 times now. First time was great success! Last 3 times no so much only about 1-2 inches above the cup. Always same ingredients (vegetable oil), always minimal stirring, always overnight in fridge always 55 minutes at 375, always in sprayed popover pan. How do I get the BIG ones again? Have read the comments and see mixed on how to mix. Something I did better first time than that last three and I can't identify it.

[@GailSokol]

Ok, stay calm! Have you done anything different than the other times. Different flour or milk, etc. After resting the batter, I do whisk briefly to stir the batter again after resting overnight. Did you fill each cup 4/5ths full so that they will grow nice and big?. Perhaps you were not filling each cup enough. Try again. You had success at least once, so you will do it again. Good luck!!!

[@martinhanson4342]

@@GailSokol THANKS for the reply. Yeah, I cannot think of anything I did differently. Two of the four batches, including the great one, were in the same oven. I used a generic store brand vegetable oil in all batches. I am using store brand All Purpose Flour (enriched, bleached, and presifted on the package). The last batch I think I might have even been a bit more generous than 4/5 full--total yield was 9 popovers. I did whisk after "resting" all times. I am using skim milk in all batches. The liquid ingredients were quite cold when mixing--but didn't think that would matter as the batter goes in the refrigerator anyway? I thought I would try more whisking next batch thinking that would make the batter "fluffier!" I'm an engineer--I follow directions well and don't give up easily!

[@GailSokol]

@@martinhanson4342Over mixing is not a good thing for popovers. If the gluten strands become too tight they won't stretch upwards in the oven as the steam gets trapped within and leavens the batter. Have you tried whole milk? It actually might make a difference! I have used whole milk in all my highest popovers!

[@mooring10]

OK, I made a half batch with whole milk. Fail, I got muffins! Followed your receipt to the letter. I will be trying another half batch this week and use store brand olive oil instead of the store brand vegetable vegetable oil. Fingers crossed!

[@mooring10]

Should I be pre-heating the pop-over pan before pouring the batter into the cups?

[@dsant007]

Don't use wheat flour, I use all purpose flour turn out perfect just like her popover.

[@GailSokol]

I agree. Whole wheat flour in the batter will prevent the popovers from rising as high as they should.

[@cunextuesday-fg7ww]

Holy mackerel. Three minutes left to out of oven. They are massive popovers. I've seen

[@sherry5667]

2nd comment of the day. Chef Gail you were not kidding about sky high! I made the batter this afternoon and had it in the fridge for 3 hours. I have a popover pan for 4 that is like a glazed/fired clay material. I warmed it in the oven while it was preheating and then brushed it with melted butter before putting in the batter. I warmed it because my pan is very thick and heavy and I didn’t want the bottom half to be under baked. They came out gigantic! crispy on the outside and moist and springy on the inside. I made churro popovers out of them by brushing the warm popovers with butter and then rolling them in cinnamon sugar. I can’t believe how wonderful they taste! Better than doughnuts! I wish I could send you pictures! Thank you so much for sharing your knowledge. My daughter says we must keep batter in the fridge at all times.

[@GailSokol]

@@sherry5667 Sherry, you made my day!!! Your popovers sound like they were a hit!! Thank you for letting me know how well they came out!! And yes, keeping popover batter in the fridge at all times sounds like a GREAT idea!!!

[@carola.johnson6104]

Thanks so much, Gail! I knew you would have the answer !! I'm going to order the flour you recommend tonight! I can't wait to start again. Those popovers really put a smile on my face, and they are so delicious with jam or with cheese baked on top. YEAH, I have a great week ahead! Thanks again, Carol

[@GailSokol]

@@carola.johnson6104 It was my pleasure!!! Please let me know how they come out!!!

[@carola.johnson6104]

I have tried so many popover recipes, including Martha Stewart's and Ina Garten's. CHEF GAIL SOKOL's recipe is by far the best for success!! The main thing to remember is DO NOT OPEN THE OVEN DOOR!! I have the same popover pan made for popovers, and it gives the best results.

[@GailSokol]

@@carola.johnson6104 Thank you so much for reaching out!!! You give great words of advice too!!!

[@lorettamiller3622]

So very good and the secret heated batter for Tall popovers

[@LikeItOrLumpIt2107]

Its a Yorkshire Pudding which was being made in the UK for at least 1½ centuries before the USA. You do not need to put oil in the batter and certainly not any sugar.

[@GailSokol]

Popovers are different than Yorkshire pudding! Perhaps you should try one! And there are variations on what to put in them as ingredients including sugar, herbs and cheese. Oil or butter is the typical fat used!

[@LikeItOrLumpIt2107]

@@GailSokol the recipe is the same!

[@GailSokol]

@@LikeItOrLumpIt2107 Typically fat from the beef is used for Yorkshire pudding and they never rise as high as a popover!!

[@carola.johnson6104]

PS Gail I am located in Gloucester, VA on the York River. Thanks, Carol

[@GailSokol]

@@carola.johnson6104 Well, hello to you in Gloucester, Virginia!!! Thank you so much for writing!!!

[@Dixie94952]

YES! Finally success! This is my fourth try at making popovers that pop. Thank you so much for a fantastic recipe. I tried all of the most popular posts and followed them to the letter--all doughy eggy muffins. Yours are perfection!

[@GailSokol]

Thank you so much!!! I'm thrilled they came out so well!

[@sherry5667]

I just subscribed! My batter is in the fridge and I can’t wait for it to get in the oven!

[@GailSokol]

@@sherry5667 I am thrilled that you are a new subscriber!!! Welcome!! I can't wait until you try the popovers!!! They are AWESOME!! Please let me know how they come out! And thanks for reaching out!!!

[@beckyb8858]

Hi there! I had popovers for the first time last August in Acadia, Maine at Jordon Pond restaurant and fell in love with them! I live in Colorado at 6,250 ft elevation and have failed at several recipes trying to make them. Do you have any good recipes for baking them at my elevation? Thanks!

[@GailSokol]

Use my recipe, but increase the milk by 2 tablespoos and increase the oven temperature to 400 degrees Fahrenheit. Bake for only 32 minutes or so. Do not open the oven during baking at all. You can also use high altitude flour.I hope this helps!!!

[@johndillon4352]

Well I tried her recipe, practice run for Christmas dinner. Let me say that I have tried to make this about 30 times with some marginal success, okay many failures. Every recipe I followed was quite different. I followed her recipe to the letter. Refrigerated batter, oil, room temperature pan which is a departure from the other recipes I have tried. The result? The best damn popovers I have ever made!

[@GailSokol]

I am so glad you had success!! Enjoy the compliments on your popovers at Christmas dinner!!!

[@williamgangloff8875]

Do you have a favorite brand of popover pan? I have read reviews on numerous pans and they all seem to have a problem with the cups detaching, rust, sharp edges, non-stick coatings peeling off, etc. I don't know what to buy.

[@GailSokol]

Buy a good nonstick popover pan! Look at top brands online. I have 2 different types and both work beautifully. Remember to spray your pan thoroughly with a good nonstick spray. After baking, take popovers out of the pan and wash pan immediately and place the wet pan in a 350 degree Fahrenheit oven for a few minutes to dry. My pans never rust when I do this. Rust is caused when a wet pan is not dried thoroughly. Good luck!

[@Wwalker1000]

Microphone!!

[@thegatesofdawn...1386]

No oil, just melted butter for me!

[@stjohnbaby]

Dear Chef Gail,thankyou so much for hands down,the best pop over receipe,ever! You weren't kidding about Sky High!Mine were just perfect.Many recipes are hit and miss,with so many different methods.This recipe is fool proof!Bless you!

[@GailSokol]

I am thrilled you had great success with my popover recipe!! Thank you so much for reaching out to let me know! You made my day!!!

[@drachenfeuer5042]

I’m not waiting 24 hours Anyone have a recipe for getting done at one time??? They don’t seem any better than other faster recipes….advice please

[@GailSokol]

You don't HAVE to wait 24 hours. Just bake them off right after you mix them. They will still rise pretty high, but giving the batter a rest will give them that extra height! I have done it with a rest and without one. The popovers will still be superb!!

[@vinquinn]

375 degrees seems a little low. Do you need to pierce them with a knife when they come out to prevent them collapsing?

[@GailSokol]

No! That temperature is the correct one, and they do not collapse. You may be confusing popovers with eclair dough and pate a choux which are baked at a higher temperature and can collapse if not baked long enough.

[@shanlando88]

What would be the modifications, if any, for making these at high altitude?

[@GailSokol]

Making popovers at a high altitude can be tricky because they only rise by steam. Try increasing the temperature for my recipe to 400 degrees Fahrenheit and adding a small amount of baking powder to the batter. Try about 1/2 teaspoon. Do not open the oven and bake for about 10 minutes less than my recipe calls for. You may have to experiment to see what works best at your altitude.

[@KristiMerchant]

Do your ingredients need to be room temperature like I've seen on other videos ?

[@GailSokol]

Not at all!!

[@cunextuesday-fg7ww]

Omg this is the best recipe everrrrr. I was using Martha Stewarts recipe. 😅This blows hers away. I'm so amazed with this recipe. She's not kidding when she said mile high popovers. This is the best recipe by far. Thank you

[@GailSokol]

@@cunextuesday-fg7ww You are most welcome!!! Enjoy!!!

[@cunextuesday-fg7ww]

@@GailSokol all gone. I'm selfish I ate them all.Oh.well.m

[@GailSokol]

@@cunextuesday-fg7ww Good for you!!! I am thrilled that you enjoyed all the popovers!!!

[@def8632]

How about giving the doses in metric, we don’t have cups as a measure Thanks

[@GailSokol]

I make measurements in volume because most home bakers do not have scales. You can easily get conversions quickly on the internet.

[@evelynnunez8510]

I have tried every other popover recipe and it never came out until I tried this recipe 🙌🏻

[@GailSokol]

I am so thrilled that you had success with my recipe!!! I hope you enjoyed the popovers! Thanks for reaching out!!

[@carola.johnson6104]

Gail, can you consider my question and give me suggestions on how to resolve this? Thanks so very much. I'm obsessed with this since I've never had this issue before. I really think there is an issue with the flour out of the blue!! Thanks so much for your consideration. I've said before when I first found you, my popovers turned out just like yours and I want to serve these during the family holidays.

[@GailSokol]

@@carola.johnson6104 I don't believe I saw your question. Would you mind repeating it?

[@carola.johnson6104]

@@GailSokol Hi Gail, My issue popped up recently. I was in popover mode & followed your recipe to the letter. I noticed that while whisking the batter the batter seemed thicker than usual. I decided since I am not a chef like you I would go forward & not add extra milk or oil to water it down. I covered the bowl, put it in the fridge overnight. The next morning I whisked the batter again and poured it into the popover pan (exactly like yours)and put it in the oven. Baked them in the oven for 55 minutes without opening the oven (I have a glass front oven). When I took them out and they looked like low & heavy coffee mugs. I used fresh white Lily all-purpose flour as I had in the past. I talked with a friend of mine and she told me her mother had stopped making her popovers because she had the same result but she used a different flour. Could it be the flour industry is changing their products without telling the public? I swear to you since I first started using your recipe 3 years ago I have never had this happen. I tried again twice and had the same result. Can you put your chef hat on and try to help me figure this out?? I'm 75, dealing with MS and believe me when I tell you I got so excited when I saw those HUGE skyscrapers in my oven ... I need to have this happen each week to put a spring in my step and a smile on my face. Thanks so much for your consideration.

[@GailSokol]

@@carola.johnson6104 I think your issue could be the White Lily flour. It has less gluten forming proteins than all purpose flour and could have not provided enough structure for your popovers to bake up very high to their fullest height possible. I use King Arthur all purpose flour and have NEVER had a problem. Also, be sure you are measuring ypir I ingredients accurately!! This can make a huge difference as well. Keep making popovers!!

[@randysherman9378]

After batter is refrigerated do you bring it to room temp first before baking? Thanks

[@GailSokol]

There is no need to bring the batter to room temperature before baking!!!

[@cunextuesday-fg7ww]

Popovers party going on here

[@GailSokol]

Heck yeah!!!

[@nitanita5548]

I just purchased a popover pan, and I came across your site. I tried your recipe followed your easy instructions and made popovers for the first time and I was shocked at how truly sky high my popovers turned out. MANY BLESSINGS TO YOU ON HELPING US TO BAKE, I LOVE YOUR PERSONALITY AND YOUR LOVE FOR BAKING IT REALLY MAKES FOLLOWING YOUR TIPS EASY, I didn't feel overwhelmed at all.

[@GailSokol]

Thank you so much for reaching out!!! I am so glad you enjoyed your popovers. You really made my day! Wishing you and your family a most wonderful holiday season!!!

[@Daniea3]

Has anyone tried these with tinned/evaporated Milk?

[@GailSokol]

I have not used evaporated milk in my popover recipe. You could try it. The batter of a popover needs some water in it to create the steam within, and evaporated milk does contain some water. I do think the popovers may not taste the same as with milk, but it may work well! Hope you give it a try, and let me know how they come out!

[@pattoun7905]

Please a recipe for yorkshire pudding

[@GailSokol]

I will be sure to work on in the future!

[@VintageVineMillinery]

Totally awesome. Great video.

[@GailSokol]

Thank you so much! I hope you get to try this recipe! You will love it!!!

[@OswegoAntiques]

BEST and easiest recipe I have used - They are HUGE!!!! Mine are not as hollow as yours, any idea why? Same texture, great taste and I repeat BEST, easiest and HUGE!!!! Thank you!

[@GailSokol]

I am thrilled you had such great success with my recipe!!! You made my day! The degree of a hollow center has to do with the egg proteins breaking while the gluten forming proteins stretch and puff up the popovers. It may have something to do with how much you mixed the batter. Just don't over mix and you will get great results every time. Thanks so much for reaching out!!! Enjoy your weekend!!

[@SK88RR5]

Did I miss it or did she not mention how long to put them in for?

[@GailSokol]

You missed it!

[@ramonatripp6458]

How long do I make the popovers?

[@GailSokol]

They bake for 55 minutes.

[@johndillon4352]

Update. I have made this recipe at least 20 times. One moderate fail and that was because the batter only was in the fridge for 45 minutes. These are almost fool proof.

[@GailSokol]

I'm so glad you're having so much success!!!

[@shirleystockton3148]

.

[@cunextuesday-fg7ww]

Omg omg🎉🎉🎉🎉🎉🎉

[@MrWhiterocket]

Dear Gail your popovers are the biggest I have ever seen. Great job and thank you for sharing

[@GailSokol]

Thank you so much!!!

[@scottcanavan9158]

After being in the fridge overnight, is there either advantage or disadvantage in allowing the batter to return to room temperature before whisking, pouring & baking? Thanks for your thoughts

[@GailSokol]

No advantage to bringing the batter to room temperature. It really isn't necessary. The most important step is allowing the gluten in the batter to relax to allow the popovers to rise as tall as possible! And this is done by allowing the batter to sit overnight or even for a few hours in the fridge. I briefly whisk my popover batter after being in the fridge all night and bake, and they are huge!! I hope you enjoy your popovers!! Thanks for reaching out!!!

[@scottcanavan9158]

My wife and I made them together and they came out just as beautiful and tasty as you had promised. Thanks so much! Look forward to hearing you with Ray Graf again on WAMC, sometime soon. @@GailSokol

[@GailSokol]

@@scottcanavan9158 Oh, that makes me so happy!!! I am so glad you enjoyed your huge popovers! I really appreciate you reaching out and letting me know!!!

[@terenzo50]

I was taught that they were "salt-risen".

[@GailSokol]

No. Popovers are steam leavened.

[@OswegoAntiques]

UPDATE - Made another batch today but this time let the batter sit in the refrigerator for 24 hours and BINGO!!!! Perfection!!!! Hollow Hollow Hollow!!!! Thank you again for the great recipe and technique... none better or easier!!!

[@GailSokol]

I'm thrilled they came out so well!!!

[@georgefurr6726]

Have to try that recipe

[@GailSokol]

I hope you do!

[@michellealms3238]

I’m wanting to try these. Where do u place them in oven? Middle? Bottom? 🤷‍♀️

[@GailSokol]

The middle rack is the best.

[@michellealms3238]

@@GailSokol thanks so much. Out of all the recipes and videos I watched your “my gal”!😍. You even influenced me to buy a popover pan. It’s been a life long goal to try them. It’s gonna happen. I just wish I could remember if that good butter that I had in that restaurant had cinnamon in it or not that’s my newest dilemma. Thanks again. Oh I subscribed. I will let you know how they turn out.

[@GailSokol]

@@michellealms3238 You are going to love these popovers, and I can't wait until you try them!!!! And you will never regret owning a popover pan! I am thrilled to have you as a subscriber!! And thanks for reaching out!!!

[@WarrenLauren-g5q]

is this recipe for high altitude?

[@GailSokol]

No. Popovers are steam leavened, so they may rise too high at a higher altitude. Increase your oven temperature to 400 degrees Fahrenheit and decrease your baking time from 55 minutes to 45 minutes. This is just approximate! You can also use high altitude flour as a substitute to the all purpose.

[@lauratempestini5719]

Why are yours so high verses other recipes?

[@GailSokol]

Because I allow my batter to rest for several hours. I explain the science of it in the video. Resting allows the gluten to relax allowing the batter to rise quite high in the oven. This is known as steam leavening! Hope you try them!!!

[@rosauragarciamarcheco9749]

These are easy to make and d'lish

[@GailSokol]

I am thrilled that you are enjoying the popovers!!! Thanks for reaching out!!!

[@evelynjones1943]

I made these yesterday and wow! I’m throwing all the popover recipes I’ve tried, away! They are beautiful, I am so excited. I made the batter and put in the refrigerator over night. You did not exaggerate they are mile high and delicious.

[@GailSokol]

I am thrilled that your popovers came out so well!!! Thanks for reaching out and letting me know!!!

[@kamariahkurdi179]

Yes, You are right! This morning I baked using the 12-hole muffin pan and they came out all 'puffed-up'. I have never been so excited and really glad to have chosen your recipe Chef Gail. Thank you so much.

[@annaugustine1882]

I made lemon curd for filling

[@GailSokol]

How creative you are! I bet they were scrumptious!!!

[@Yourbraintrainingexpert]

Absolute truth! These are the best, most consistent popover recipe I have ever tried. And, I have tried several. Following the instructions to the letter: no opening the oven door, no worrying about the color (yes, they do get dark), and make the batter the night before for the biggest pop. Delicious and gorgeous. Thank you, Chef Gail! You are my hero!

[@GailSokol]

You made my day!!! Thank you so much for reaching out!!! Happy Holidays!!!

[@gloriahopf9897]

These are positively amazing I like that they can be made ahead; that they are not baked at a roaring temperature; that you are not handling fiercely hot pans; and from all according JTS they are reliable. Well done chef Sokel. I’ll be watching you for more good recipes xx

[@GailSokol]

I am thrilled that you enjoyed these incredible popovers!!! Thanks for reaching out!!!

[@randysherman9378]

Do you bring the batter to room temperature before baking

[@GailSokol]

No. Just re-whisk and pour into popover pans!! Easy!!!

[@randysherman9378]

Thank you!

[@six30two]

Those are the biggest popovers I've ever seen. Nice work!!!

[@GailSokol]

Thanks so much!!

[@davidberman6968]

Gail, After several more iterations of your recipe I believe I truly nailed it. Made the most amazing ones yesterday. Here are my learnings: I whisk the eggs for two minutes until they are really aerated. Then add the olive oil and whisk again until really aerated. Use whol milk, ditto. Sift the flour into the bowl one cup at a time. Add the salt and then whisk until almost all lumps gone. Cover with plastic wrap and let sit over night. Right before cooking, whisk again gently, pour and sit back. Amazing recipe. THANK YOU, you are Awesome, David/

[@GailSokol]

So glad you finally had success!!!

[@sullivanspapa1505]

Wow, wow, wow. One can grow accustomed to YTUBER’s who create exclamatory titles, but Chef Sokol you do your supporters a dis-service by using only “sky high”. I have tried recipes from well known, established recipe providers, but not one comes close to yours!! Tasty, cavernous and easy to make are a few descriptions I use. I feel confident enough to make your recipe for my immediate family or a large gathering!! Thank you

[@GailSokol]

Aw, you just made my day! I'm so glad you enjoyed and are having success with the recipe!!!

[@MsCellobass]

Mix the eggs and milk together to break up the yolks, then mix the oil.

[@lauratempestini5719]

@@MsCellobass why that order?

[@carola.johnson6104]

I love how you instruct followers with your recipes; you leave nothing to chance! You answer any questions that anyone may have while giving instructions. To all that read this, FOLLOW the instructions carefully to have 100% success! Get the popover pan, let the batter rest as long as possible, bake for the time given, and DO NOT OPEN THE DOOR! There is a reason for these instructions that have been tested and give the BEST RESULTS. Chef Gail Sokol, Thanks so much for adding quality recipes to your site; I look forward to everyone! Carol, East Coast of VA.

[@GailSokol]

@@carola.johnson6104 Thank you so much, Carola!!! I am thrilled that you are enjoying my recipes!! It is a pleasure to hear from you!!!

[@shadowpleez]

This is the best popover recipe..would recommend it to anyone..not greasy like some recipes..wonder how it would work for people that use gluten-free flour, if it would sink as soon as you took it out of the oven..

[@GailSokol]

Thank you so much!!! You could absolutely try it, but I suspect it may not rise as well.

[@barbarastein5906]

Any suggestions for high altitude? Does batter need to reach room temp before baking?

[@GailSokol]

Do not let it come to room temperature -- bake it when it comes out of the refrigerator. You may want to increase the oven temperature to 400 degrees Fahrenheit in a high altitude -- but watch and make sure they do not get too dark. Don't open the oven during baking! If you want to bake them after an hour of resting that's fine as well. Let me know how you do!

[@simplulo]

@@GailSokol Batter temperature was also my question, as most recipes insist (and my experience has confirmed it) that the batter should be room temperature before baking. However, this recipe's ingredients (extra egg and oil) and process (overnight resting) are different enough that I can believe that the batter should remain chilled.

[@nelsonbrooks]

Hollow, like a “CREAM PUFF.”

[@GailSokol]

Exactly!!!

[@coffeefirstthenspeak6467]

I just made the best popovers!!! first time it came out right, last few times they were not hollow and light, these were perfect, not sure what the secret is but you have it. Thank you!!

[@GailSokol]

I'm so glad they came out well!!!

[@rhodaknight5707]

Miss Gail! These are what my mom made for me and my 6 siblings to eat walking to school. I lost her when I was 36 and never learned to make them.Until you helped me.Thank you so very much. I was 10 all over again.Wonderful.

[@GailSokol]

Oh, Miss Rhoda, you just made my day!!! I am so thrilled that now you can make these incredible popovers and think of your mom when you do. She sounds like she was an amazing mom to you and your siblings to bake these puffy popovers to fill your bellies on the way to school!!! Thanks so much for reaching out!!!

[@susanforrestmoskowitz5232]

Thanks!

[@GailSokol]

Thank you so so much! I greatly appreciate it!!!

[@rocknrolldoll5219]

I wondered what popovers were, but in England we call them Yorkshire Puddings, but these are huge and the process is slightly different, so I might have to give them a try 👏🏽 Thank you

[@GailSokol]

Yes, they are a bit different than Yorkshire pudding, but just as yummy!! Please give them a try and let me know what you think!!!

[@rocknrolldoll5219]

@@GailSokol I will, they look delicious. Have a nice day 🙂

[@GailSokol]

@@rocknrolldoll5219 you have a great day as well!!!

[@pachoreyes1012]

Pero no lo colo'co la mescla en los resipientes eso no se vale' x favor hacerlo bien eso es enseñar cada quie'n enseña d una forma distinta y harina tiene royal o levadura a q crescan descomunalmente o es truco'??

[@CiamilloDesign]

Fantastic!.. my grandmother used to make these and I haven't had them since she passed. Going to make them for my wife.

[@GailSokol]

I know she will absolutely love them!!! Enjoy!

[@beautilfuldoveonearth5447]

That's it I'm subscribing. You made me so happy. Thank you!

[@starlakelsey2782]

Found this by accident and is by far best recipe I've run across!!!! I CAN'T wait to try these next weekend! Great tips and explanation of process!!!

[@GailSokol]

Thank you so much!!! You will love this recipe!!! I can't wait until you try these popovers!!! Thanks so much for reaching out!!!

[@delynndehardt1859]

My Great grandmother was from the Alcase area of France. My father said he saw her (his grandmother) making popovers in a big frying pot and they did indeed pop over near the end of cooking. He was in France during WWII & says he saw it done that way then too. Today all popovers are made in a tall muffin cup in the oven. But ask yourself, "how did it get the name?". Just an interesting little culinary tidbit.

[@GailSokol]

Interesting!

[@tina8796]

I fell in love with popovers when I visited Acadia National Park. I went wild over them @ Jordan's Pond with Maine clam chowder and have been hooked ever since. I have a popover pan and mine turn out perfect every time

[@GailSokol]

I couldn't agree more!!! Popovers are AMAZING!!! Thanks for reaching out!!!

[@primerib2928]

Made these tonight.....they were SKY HIGH and I live mile high. I must admit, I ate 3 of them. So worth it! Gonna try it as Yorkshire pudding next time I make prime rib.

[@GailSokol]

I am so glad that you enjoyed them!!!

[@barbarastein5906]

Did you modify at all for altitude? I also live over mile high in AZ

[@primerib2928]

No modification was necessary. When I lived at 7600 feet I used to add an extra egg.

[@GailSokol]

@@primerib2928 sometimes that's necessary. I'm glad it worked out!

[@johndillon4352]

So by far the most different style I have seen, almost all recipes call for preheating pans, no refrigeration at all and make sure everything is room temperature. Probably the reason I fail more than I succeed. So the big question, do you take the batter from the fridge and let it go to room temp or do you just go from the fridge to popover pan? Thank you! And great video.

[@GailSokol]

I go from the fridge to a popover pan! And I'm so glad you enjoyed!!!

[@johndillon4352]

@@GailSokol Thank you and Merry Christmas to you!

[@righteyeartistry156]

Did you have extra batter? 6 eggs and 2 cups of milk would be a lot for a 6 hole pop over pan. Would love a video of you filling the pan. 4 eggs is the most I've ever used. I'm in Denver and baking is a challenge to say the least.

[@GailSokol]

Yes, the recipe makes 8-9 popovers. You can make one batch and re-spray your popover pan and bake off the remaining batter. I fill the pan approximately 4/5ths full. Good luck!

[@beautilfuldoveonearth5447]

Beautiful and smart woman. You are also very funny. I will check your others videos. I just ran into this one and I think you do a good job at explaining things.

[@GailSokol]

Aww, thank you so much!

[@ColorMyWorld]

I have never tried a popover, but love the way these look. I bought my pans and they are coming on Wednesday. Can you do crepes using this recipe?

[@GailSokol]

Compare some crepe batter recipes with the popover batter to see if they are similar. I think you could try it and see.

[@GailSokol]

I have never used this same batter for crepes.

[@michelemariani8687]

Can I leave the mixture in the refrigerator for 48 hours?

[@GailSokol]

I have never done that, but I am sure it would work!!

[@michelemariani8687]

I will let you know Gail @@GailSokol

[@GailSokol]

@@michelemariani8687 Yes, please reach out and let me know how the popovers come out after an extra long rest in the fridge!!

[@michelemariani8687]

I made my popovers after 48 hours with the batter in the refrigerator and they came out beautiful and they were very delicious! Thank you Gail! I love your energy I will always follow you🥰

[@GailSokol]

@@michelemariani8687 Yay!! I am thrilled your popovers came out great!! I appreciate your kind comments!!! Thanks for reaching out!!!

[@JustBelinda21]

Hi Gail, thank you for sharing your recipe, it looks so good. I love popovers.

[@GailSokol]

Me too! Can't wait until you try them!

[@marnik2504]

In England we call them yorkshire puddings and they are eaten with roast beef dinner with lots of brown gravy

[@GailSokol]

Popovers are quite similar to yorkshire pudding, but popovers are much higher and not made with the fat of the beef. They can be served for breakfast with butter and jam, or as a bread course with a meal. They can also be filled with either sweet or savory fillings.

[@shaeakins2670]

I see you have two popover pans. Which is bakes better?

[@OswegoAntiques]

I have been using your recipe for a couple years with great success. We host an annual Holiday Open House with over 70 neighbors and friends attending. My/Your Popovers (I add a 1/2 tsp sugar) are always a hit. Last night was the event. By mistake I bought "Bread Flour" rather than "All Purpose Flour". They turned out even better that usual. I think I will continue to use "Bread Flour". Any thoughts on using "Bread Flour"?

[@GailSokol]

Bread flour can work nicely, and I even used bread flour for a popover recipe in my textbook, "About Profesional Baking". Bread flour, due to it's high protein content can actually give more structure to popovers since they are steam leavened, and can help them stay nice and tall. I still love my recipe with all purpose flour as well. Both work well, especially if you measure your ingredients properly, and you obviously did that to perfection!! I am thrilled you had great success and huge compliments I am certain!!! Thanks so much for reaching out! You made my day!!! Happy New Year to you and your family!!!

[@annhanrahan5287]

I just made your popovers and they are the best my family has ever had. I did not want the gigantic ones so used the muffin tins , I made only half the recipe it made 8 of the biggest most beautiful popovers…..i cooked them for 45 minutes….instead of 55 minutes for the big ones. I also had one for breakfast today with butter and jam so good. Ann from Ottawa …Feb 13…2023❤

[@GailSokol]

Awww I am beyond thrilled you all loved them!!! Thank you for reaching out!

[@stephenpeters5774]

I've seen multiple popover recipes that mix the ingredients differently. Why does it matter whether you use a blender, mixer, or mix by hand? Thanks! Can't wait to try your method tomorrow!

[@GailSokol]

The method isn't as significant as not over mixing the batter and letting it rest so as not to develop gluten! And let me know what you of my recipe!

[@kh23797]

Make popovers. Split. Fill with fluffy, well seasoned, soft scrambled egg. Eat while everything is warm. Great with crispy bacon.

[@GailSokol]

Yum!!! Sounds AMAZING!!!

[@connerpoul6630]

Next time try to cook while show to us in the oven not have them ready made for how long you live in the oven? And what the temperature plus you spray tin first then put tin in oven or use cold tin to fill cup

[@GailSokol]

I gave all the directions and proper temperature needed, and you can get the recipe from the web site! The popover pan is just room temperature when filling it with the cold batter!

[@stephenpeters5774]

I used vegetable oil when trying this recipe and it performed flawlessly. Now, I have some questions. Will butter or a butter/oil combination work just as well? Also, have you tried any flavored olive oils? Thanks!

[@GailSokol]

All of those would work great! And I haven't tried any flavored oils for this recipe, but I'm sure it would be fabulous!

[@kathyharry4122]

Thank you so much for this Sky High Popover recipe Gail! Just made the popover batter and its in my fridge so they can be made tomorrow. Excited to see the results. Question Gail...do they collapse after taking them out of the oven? What do you think about making a slit at the top after they come out of oven to release steam?

[@GailSokol]

No, they should not collapse after baking at all. I do not cut a slit in them, because I usually serve them hot from the oven where everyone tears into them and eats them with or without butter!! Popovers are not typically slit open after baking. Typically, pate a choux or cream puffs will be slit open to release steam so they can maintain their crisp texture before being filled with custard or ice cream. Let me know how your popovers come out!!! Thanks for reaching out!!!

[@jillmiddlekauff2592]

I want to try these. Question, when you take the mixture out of the fridge. Do you let the mixture come to room tempture or put it in the oven cold?.

[@GailSokol]

It is not necessary to let the batter get to room temperature. I give it a quick whisking to re- mix the batter and divide it amongst the popover pan. It's really so easy. Make sure your oven is at temperature and you never open the oven door to check on them. They need the heat to allow them to rise as high as possible !! Hope you make them! Let me know how they come out!!!

[@melissainge218]

I tried your recipe last night and in need ov a little advice. They did pop, but weren’t sky high. And they were burnt, but I think that might be because I had it on the very bottom rack , next time I’ll go one level up . I did add a couple of ingredients , 1/4 cup sugar , several tablespoons of fresh thyme and Gorgonzola cheese . I probably over mixed the batter so I didn’t get the sky high . But would any of the other items that I added keep it from rising so high or give it a bitter or burnt aftertaste ? When looking at yours, mine are definitely burnt . Do you have any suggestions ?

[@GailSokol]

Since popovers are steam leavened the extra ingredients you added probably weighed the batter down. A cheese like gorgonzola is quite heavy to be put into a light puff like baked good such as popovers. Also, sugar caramelizes in the oven and can cause excess browning which explains your burnt popovers. If you wish to add an herb that is ok, but not too much of it. As far as a cheese is concerned you can try just a sprinkling of a drier, lighter cheese like parmesan. Remember a popover is not meant to be weighed down with many other ingredients. Try the recipe again. Let me know how they come out!!!

[@mala3isity]

I use my grandmother's Wagner cast iron. Well seasoned and I keep it up. Just a bean sized dollop of bacon grease in the bottom. She always said they need clean sides to climb.

[@GailSokol]

Nice! It's always lovely to have an heirloom like that!

[@annhanrahan5287]

I would really like to make smaller popovers using my muffin tins , but how long should they bake?

[@GailSokol]

I have never baked popovers in a muffin pan, so my suggestion is to fill each tin 3/4th full and bake at 375 degrees Fahrenheit for 25-30 minutes. Then peak into the oven and let them continue baking until they are nice and brown and puffed. Try not to open your oven and just look through the door window if possible. Enjoy!!!

[@mariamadrigal7425]

Hi, I want to give this a try , I’m looking to buy the molds, but don’t see a link as to where to purchase or a name for the mold..pls help

[@GailSokol]

The pan is called a popover pan. Google that exact pan name and some places will come up. I bought one of mine from King Arthur. Good luck!!!

[@edwfd356]

Chef my question is can I use garlic powder or onion powder and or fresh herbs to enhance the flavor profile ? Possibly use a rosemary infused avacado oil to the batter .. thanks just my spin

[@GailSokol]

Hi Eddie, You can certainly add some finely chopped fresh or even dried herbs, garlic or onion powder to the popover batter. Your spin on replacing some of the oil with an infused oil sounds great too!

[@VickiWithAnI]

Chef Gail, your recipe is the best and easiest popover batter making and baking experience AND the most amazing results. You are a gem. Thank you so much for your entertaining and educational video, too.

[@GailSokol]

Aww, you are most welcome! You made my day! Thanks for reaching out!!!

[@johnwilde164]

When you measure your flour, do you use the Spoon into Measuring Cup And Level method, or the Scoop With Measuring Cup and Level method? I have a scale and the weights for both methods, and would like to exactly replicate your recipe.

[@GailSokol]

I scoop and level, but make sure not to pack in your flour! That's what can throw off the measurement.

[@GailSokol]

You are correct. You don't want to pack the flour!!!

[@kimhollenbeck6954]

Chef sokol,do you have a cooking website so that I can copy down your popover recipe?

[@GailSokol]

Absolutely! Here's the recipe: chefgailsokol.com/steam-leavened-pastries/sky-high-popovers/

[@melodeelucido1446]

I need to make mine gluten free so I'm wondering if the waiting. Is necessary. I will try both ways letting the better rest and then just cooking them after they are mixed. Thank you for this video

[@GailSokol]

I have never made them gluten free before. Try a gluten free flour and see if they come out well. And if you add chemical leaveners you may not have to rest the batter. Good luck!!!