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.

[@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!!!

[@susanforrestmoskowitz5232]

Thanks!

[@GailSokol]

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

[@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!!!

[@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]

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!!!

[@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!!!

[@sherry5667]

Good morning, Gail. I made my batter yesterday and am baking my popovers this morning. I’ll be serving them with eggs this morning and at lunch I’m filling them with tuna salad. I can’t get enough! I can’t believe how easy they are to make! I know I’ve already commented on this video twice. But, I’ve had my popover pan for years and couldn’t make anything that was edible. So, it sat and took up space in my small house. It’s not just sitting any more! Thank you again, Gail. ❤

[@GailSokol]

@@sherry5667 You made my day!!! Thank you so much 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.

[@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!!!

[@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!!!

[@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!!!

[@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!

[@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!!!

[@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!!!

[@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!!!

[@gregperez919]

Excellent presentation. Can’t wait to try to make them. Thank you.

[@GailSokol]

You are most welcome!! Thank you for reaching out!!!

[@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!!!

[@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!

[@VintageVineMillinery]

Totally awesome. Great video.

[@GailSokol]

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

[@jillzifko2503]

They turned out beautiful. Thank you

[@GailSokol]

I am thrilled the popovers turned out well for you! I hope you enjoyed! Thanks so much for reaching out!!!

[@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!!

[@seanc06791]

This is hands down the way, its no contest. I have made popovers dozens of different ways and this absolutely crushes everything.

[@GailSokol]

I am so glad you are enjoying your popovers!!! Thanks so much for reaching out!!!

[@seanc06791]

@@GailSokol its a longtime family favorite, my mom made yorkshire pudding with roast beef dinners all the time. My wife loves them too, i made these this morning for mother's day wake up.

[@GailSokol]

@@seanc06791 Aww!! I am sure they were a hit!!! Enjoy your day!!!

[@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!

[@pathiltz7013]

Thank you for making this video.I tried your recipe today and it turned the popovers turned out perfect. First time making popovers.

[@GailSokol]

Oh, Pat, I am thrilled your popovers turned out so well!!! Hope everyone enjoyed them. Thanks for letting me know!!! You made my day!

[@pathiltz7013]

@@GailSokol By the way,they turned out sky high.

[@GailSokol]

@@pathiltz7013 It's so thrilling to watch when that happens as they come out of the oven. I am always amazed each time I make them!!! So glad you had success!!!

[@johnslashinski957]

Wonderful! Great results!

[@beautilfuldoveonearth5447]

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

[@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!!!

[@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!!!

[@johnborges5938]

I have had repeated problems getting the traditional height from popovers. Great and well-explained steps in this video - looking forward to trying this!

[@GailSokol]

You will be thrilled with the results!!! I can't wait to hear how they came out! Thanks for reaching out!!!

[@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!!!

[@Hollyrock712]

Yup. Just made them. They are huuuge !!!! The best. You rock ! Thank you

[@GailSokol]

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

[@Hollyrock712]

@@GailSokol they were delicious. I used butter instead of oil. Everything is better with butter !

[@jackyleblanc6460]

Excellent thank you so much

[@avagrego3195]

Nice informative video, thank you

[@GailSokol]

Glad it was helpful!!!

[@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!!!

[@jeffk.-ro6ii]

Thanks for your response, Chef. Will wait until the rains stop.

[@gracekasal1864]

Your recipe is absolutely fantastic! I have shared it with a number of friends! Thank you so much for this great recipe!

[@GailSokol]

You are most welcome! Happy holidays to you and your family!!!

[@lorettamiller3622]

So very good and the secret heated batter for Tall popovers

[@rfrances2144]

Definitely putting these on my Easter menu!

[@GailSokol]

You will love them and so will everyone else!!!

[@spicerack4397]

I made these today and they are sky high, just like in the picture. I did let them stay in the fridge overnight. I had a new popover pan I bought on QVC from Curtis Stone, sitting in the cupboard idle. I actually like them better reheated under the toaster oven and they really crisp up and the inside is not too eggy. Never had success like this before. It was nice not dealing with the high oven heat, getting the pan hot with a lot of grease in the cups. Thank you.

[@GailSokol]

I am so glad you had such success!!!

[@spicerack4397]

@@GailSokol I was as excited as you were in the video. I wanted to yell out to the neighborhood, come look at my popovers. Love the drama of them. I looked at about eight other videos, but no one had height like yours, including the big time chefs we all know. Thank you for checking in. I was going to add garlic and some Parmesan next time...long ago, I made them called Garlic Clouds, a recipe from Gilroy Garlic Festival in the early '80's...but didn't want to mess up on the this try. It was a triumph.

[@GailSokol]

@@spicerack4397 Well done you!!! The garlic and parmesan popovers sound amazing!!!

[@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!

[@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!

[@vidsoodeen8785]

Ok...by far, the best recipe I've seen for popovers

[@GailSokol]

Thanks so much!!! I do hope you enjoyed your popovers. I appreciate you reaching out!!!

[@carola.johnson6104]

OMG! THIS IS THE bomb RECIPE FOR POPOVERS! I have used so many recipes for these and this is the BEST. Loved the video & have shared with all my friends. Thanks Gail, I am now a true follower. Carol in the East Coast of VA.

[@GailSokol]

Aww I'm so glad to have you as a follower, and I'm thrilled the recipe turned out so well!!!

[@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!!!

[@ewheelsmobilityscooterew-3288]

HI AGAIN, I ORDERED MY POPOVER PAN THREE DAYS AGO, JUST LIKE YOURS. IT ARRIVED THIS MORNING. I LIKED IT SO MUCH, I ORDERED TWO MORE. SOON, I WILL BE MASS PRODUCING THESE TUNA POPOVERS AND PASSING THEM OUT TO MY FRIENDS ALL OVER WAIMEA, HAWAII. YAY!!!!! :-)

[@GailSokol]

Enjoy!

[@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!!

[@TimberBell]

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.

[@MrWhiterocket]

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

[@GailSokol]

Thank you so much!!!

[@loisdaniels6778]

Huge! Gotta try your method!

[@GailSokol]

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

[@bellaguzica3646]

Ooooh I have to try these Gail! Thanks for another awesome video. 😍

[@GailSokol]

Thank you for reaching out!!! The popovers really are delicious!!!

[@1stMelinda]

Wow. I'm sooo going to make these as soon as possible. Thank you. Great video.

[@GailSokol]

I am so glad you liked it. Let me know how your popovers come out when you make them!!

[@six30two]

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

[@GailSokol]

Thanks so much!!

[@beautilfuldoveonearth5447]

I need to make those

[@GailSokol]

I hope you do!! They're amazing!!

[@BrotherZ3R0]

I haven't had a popover since I was kid. I am going to try this recipe later on today since my popover pan has arrived 👍.

[@GailSokol]

I am so excited for you, Scott!! You will love them!!! Enjoy!

[@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!

[@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!!!

[@mollywolly4201]

What a great video!! Your enthusiasm and passion for baking are infectious! I’ve recently become obsessed with popovers (NO idea why) and though I’m an experienced baker somehow I’ve never ventured into the world of popovers. I must say it’s exciting ! I am so surprised to see the very wide varieties of methods and recipes - butter or no butter, butter or oil - or no fat at all!! Preheat the pan AND the oven or start from a cold oven etc etc etc. I’ll be trying yours this afternoon with one substitution--butter for oil--and I’ll start from a cold oven as you do. I’ve done significant research and yours do seem to be among the very highest! Thanks again for the entertaining video!

[@GailSokol]

Hi Molly! I recommend that you preheat your oven since popovers are steam leavened. Popovers are certainly a treat. Enjoy!

[@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!

[@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!!

[@reginanovy7225]

This is a delightful video, I can't wait to try your recipe for popovers!🥰

[@GailSokol]

Let me know how they come out if you do! So glad you enjoyed!

[@reginanovy7225]

Hi Gail, I made your recipe today and they came out delicious,I was thrilled with how high they rose! It was my first time making popovers ,thank you for your recipe! HAPPY HOLIDAYS🎄🌟🎄🌟

[@GailSokol]

@@reginanovy7225 that's so awesome! I'm so glad they came out that well! Hope you enjoyed them! Happy holidays to you as well!!!

[@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!

[@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!!!

[@honestnewsnet]

You don’t pre-heat the pop over pan first in the oven before you pour in the batter like many others do?

[@GailSokol]

@@honestnewsnet No need!!!! Just fill your greased popover pan and bake!! Easy Peasy!!! Enjoy!!!

[@honestnewsnet]

@@GailSokolIs butter ok option for greasing pan?

[@GailSokol]

@honestnewsnet Absolutely, yes!

[@ranohoniolimoni5415]

Thank You 🙏 ❤

[@GailSokol]

Of course!!!

[@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!

[@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!

[@sergefunel6774]

You are Fantastic!!!!!!!!!!!! Love your video.....

[@GailSokol]

Thank you so much!!!

[@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.

[@shaeakins2670]

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

[@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!!!

[@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!

[@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!!!

[@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!!!

[@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!!!

[@marcusjones7248]

Hi Gail, my popovers looked beautiful. They were nice and crispy on the outside. When we cut them open they were doughy on the inside. I sure could use your expert suggestions. Thanks in advance...Marcus

[@GailSokol]

Popovers typically have a crusty, dark brown exterior and a hollow inside with a somewhat doughy texture. It tastes almost like a noodle would. So it sounds like your popovers are just the way they should be!! Congrats, you made them perfectly!!

[@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.

[@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.

[@johnwilde164]

Very interesting. I have never heard of the tip of letting the batter refrigerate overnight.

[@GailSokol]

It really works!

[@joefantozzi7644]

Outstanding I made them and they came out fantastic. I do have a couple of questions. First when you bake these do you use convection or just bake? Second I'm have a steam assist oven Would that help in rising it helps when I make bread? And the last question do you have any popover recipes for Savoy ones with cheese would the still puff?

[@GailSokol]

You want to bake popovers in a conventional oven, not convection. You probably could bake them in a convection oven. I do not, as mine need time to grow. Do not use steam from your oven. Popovers create steam from within due to the make up of the batter. Also, you can add shredded cheese to a popover recipe, but be prepared for the popovers to be flatter and denser.

[@joefantozzi7644]

Thank you for the quick response What else can I add for a savory popover that would still give me the rise

[@GailSokol]

@@joefantozzi7644 You can try some herbs finely chopped. Dried or fresh would work, like chives, chervil, basil, or even rosemary.

[@joefantozzi7644]

@@GailSokol Does it make a difference on what flour? I used White Lilly All Purpose and they got big and were fully cooked inside but they deflated Soon after i took them out and i did not know if it was a flour problem or had to cook longer?

[@GailSokol]

@@joefantozzi7644 Any all purpose flour will work, but perhaps you used a flour with baking powder or baking soda in it? It would say self rising on the package. I wouldn't recommend a self rising flour for popovers. Also, you need to be sure you preheat your oven and use a popover pan or they will not rise well.

[@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.

[@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.

[@annaugustine1882]

I made lemon curd for filling

[@GailSokol]

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

[@njseverns]

One more question. Can the batter stay in the refrigerator for 2 days before cooking?

[@GailSokol]

@@njseverns Yes, absolutely, but no longer.

[@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!!!

[@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!!!

[@williamgangloff8875]

I did it by the book. Bought an excellent non-stick pan. Followed the recipe to the letter except I cut it in half. The only thing I may have done differently is using unbleached flour. The batter rested for 17 hours. While they didn’t rise nearly as high, they were delicious. I split them in half and filled them with creamed chicken. Would the flour have made the difference?

[@GailSokol]

I use unbleached flour as well for most of my baking. That would have no effect on the rise of the popovers. Did you overmix the batter? Did you use a different type of milk? Also, did you add enough eggs? I am not exactly sure why your popovers didn't rise that high. My only guess is that you didn't fill each of your popover tins high enough.

[@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!!🤣

[@richardmoshman9367]

Hi Gail,great recipe,but I forgot how many can I make with large muffin pans.

[@GailSokol]

I have never made popovers in large muffin pans before, so what I would do is experiment and fill every other tin about 3/4ths full and you may have to make a few batches so they don't bake together. They will not get as high in a muffin pan, remember, but they will still be delicious!!! Enjoy!!!

[@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!

[@denizalgazi]

Fill the popovers from the the top with deli-sliced chicken meat, fontina cheese slices (havarti can be substituted) and pesto mayo. Delicious!

[@GailSokol]

Sounds yummy!! Enjoy!!!

[@denizalgazi]

Thank you for sharing this excellent recipe!

[@GailSokol]

@@denizalgazi It is my pleasure!!! Thanks for reaching out!!!

[@denisedavies5859]

In the UK we call them Yorkshire Puddings and they are traditionally served with roast beef and gravy especially for Sunday Lunch. Roast beef isn’t roast beef without Yorkshire Puddings. The batter is also used to make Toad In The Hole. Yorkshire Puddings have been around since the 1700’s so they’ve certainly stood the test of time.

[@GailSokol]

Sounds scrumptious!!!

[@jaycee330]

The basic difference between the Yorkie and the popover is the pan and the drippings. Popovers use butter or oil, and the pudding uses drippings from a roast.

[@doctordiscodave]

How long do you let the batter sit at room temperature after removing it from the refrigerator and putting in the oven?

[@GailSokol]

@@doctordiscodave You don't need to wait at all! Just fill the popover pan and bake them off!!! Enjoy!!!

[@doctordiscodave]

@@GailSokol I can't wait to make these for the family on X-mas day!

[@GailSokol]

@doctordiscodave I know they will be a hit!!! Enjoy!!

[@MOrtiz-tm4qe]

I have been dying to try popovers since I went to Acadia Maine and could not get a spot at Jordan Pond Restaurant to try theirs. I have two attempts that failed and this afternoon I will try this recipe. Excited! Do I need to bring the batter to room temperature after I pull it from fridge?

[@GailSokol]

No, you do not need to bring the batter to room temperature before you bake it off. Let me know how they come out!!!

[@free322001]

It's best you did NOT try theirs.... I can tell you NOTHING we mortals outside Jordan Pond make will ever compare to theirs.

[@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!!!

[@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!!

[@KristiMerchant]

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

[@GailSokol]

Not at all!!

[@joanrossano5980]

Does olive oil work never seen about it in any other recipe for popovers?