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Popovers - what do you put on/in them?

MaxCaviar Sep 6, 2008 12:05 PM

I am a huge fan of popovers. However, all I really do with them is put a little butter on them or dip them in fondue or Mornay sauce. What do you folks do with them? I need some new ideas. Thanks.

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  1. Catskillgirl RE: MaxCaviar Sep 6, 2008 12:09 PM

    Sliced or chunked up cooked chicken and some good creamy gravy! Yummmmm..

    1. f
      FriedClamFanatic RE: MaxCaviar Sep 6, 2008 12:15 PM

      when fresh, I only use butter, but I have been known to fill leftovers(split lengthwise) with sauteed mushrooms, onions, maybe a tsp or so of lobster bisque, all topped with some shredded cheese and placed in an oven until the cheese melts

      1. m
        Missyme RE: MaxCaviar Sep 6, 2008 03:15 PM

        Honey butter.

        1. c
          cstr RE: MaxCaviar Sep 6, 2008 03:43 PM

          Plain old pan or roasting drippings. of course, if you tweeked the recipie a tad, you could fill those jewels with whipped cream or ice cream and dip the lids in chocolate. Check out Alton Brown's Good Eats for an easy recipie for both savory and sweet popovers.

          1. farmersdaughter RE: MaxCaviar Sep 6, 2008 05:58 PM

            Scrambled eggs.

            1. f
              fara RE: MaxCaviar Sep 7, 2008 06:40 PM

              butter and real maple syrup. or make a pan version for yorkshire pudding with roast beef and its drippings.

              1. h
                hummingbird RE: MaxCaviar Sep 7, 2008 07:08 PM

                When making I put Gruyere cheese in the batter or whatevr cheese i want at the time.

                To eat usually just butter, plain or herbed.

                3 Replies
                1. re: hummingbird
                  Emme RE: hummingbird Sep 8, 2008 05:24 PM

                  i do something similar; fill with half amount of desired batter; scatter on some grated gruyere and caramelized onions; top with rest of batter. bake. soooo good.

                  1. re: Emme
                    greygarious RE: Emme Sep 8, 2008 07:02 PM

                    Do you get a puffy, airy result? Whenever I monkey with the basic recipe, even if all I'm going is swapping in a little grated cheese or some whole wheat flour for part of the white, they lose a lot of their lift. They still taste great, but aren't "eye-popping".

                    1. re: greygarious
                      Emme RE: greygarious Sep 8, 2008 09:20 PM

                      i dont' tend to have a problem, but you can always put the additions on top to avoid separating the batter, or put them on the bottom.

                2. jnk RE: MaxCaviar Sep 8, 2008 01:33 AM

                  "Popovers" on Amsterdam Ave. in Manhattan serves strawberry butter with them. Fantastic!

                  1 Reply
                  1. re: jnk
                    greygarious RE: jnk Sep 8, 2008 11:21 AM

                    See www.popovercafe,com for their menu. Many of the dishes are simply accompanied by a popover, but they also have items with filled popovers. When I was growing up, the standards were chicken a la king and also creamed mushrooms. Most anything that would be served over a biscuit or toast points would be good in a popover.

                  2. Passadumkeg RE: MaxCaviar Sep 8, 2008 01:51 AM

                    Check out the site for The Jordan Pond House in Seal Harbor, Me. They are famous for their popovers and serve them w/ butter and strawberry preserves and a cup of tea.

                    1. c
                      cyberroo RE: MaxCaviar Sep 8, 2008 09:14 AM

                      I usually fill them with ice cream and top them with honey - sort of a lazy profiterole (I actually prefer the texture).

                      1 Reply
                      1. re: cyberroo
                        bubbles4me RE: cyberroo Sep 8, 2008 11:25 AM

                        I love stuffing them with chicken salad.

                      2. Emme RE: MaxCaviar Sep 8, 2008 05:33 PM

                        i like to serve them with eggs over easy to sop up the runny yolks.

                        also great garlic, basil, oregano, and parmesan.

                        for something unique, try making french toast with them :)

                        1. MaxCaviar RE: MaxCaviar Sep 11, 2008 01:16 PM

                          some great ideas here folks, thanks!

                          1. BerkshireTsarina RE: MaxCaviar Sep 11, 2008 07:05 PM

                            Patricia Murphy's Candlelight Inn (Manhasset LI) was famous sixty years ago for its popovers, which it served to everyone in the restaurant as a freebie (passed around in baskets by "popover girls", of whom I was one for a little while in high school). They were offered with butter and apple butter, and prejudiced though I may be there, I still think that's a perfect combo.

                            2 Replies
                            1. re: BerkshireTsarina
                              greygarious RE: BerkshireTsarina Sep 12, 2008 09:17 AM

                              On the rare occasions when, growing up in New Hyde Park, we went out to dinner it was always Patricia Murphy's....I love popovers to this day! I've lived in the Boston area for over 30 years...sadly, The Proud Popover restaurant is no more.

                              1. re: BerkshireTsarina
                                howboy RE: BerkshireTsarina Sep 12, 2008 03:42 PM

                                Very Proustian memory for me...Patricia Murphy's. Popovers....such a fun and fancy night out.

                              2. alkapal RE: MaxCaviar Sep 12, 2008 06:20 AM

                                make a pineapple fruit butter. reduce pineapple juice, blend into softened butter. voila!

                                1. Chew on That RE: MaxCaviar Sep 12, 2008 12:35 PM

                                  Parmesan Popovers


                                  2 oz. freshly grated Parmesan cheese
                                  1 C. plain flour
                                  Pinch of salt
                                  2 eggs
                                  1/2 C. milk
                                  1 Tbs. butter


                                  Preheat the oven to 450 degrees. Grease six deep bun or tartlet tins, and then sprinkle each tin with 2 Tbs. of the grated Parmesan and set aside. Sift the flour and salt into a small bowl and set aside. In a mixing bowl, beat together the eggs, milk, and butter. Add the flour mixture and stir until smoothly blended. Divide the mixture evenly among the tins, filling each one half full. Bake for 15 minutes, and then sprinkle the tops of the popovers with the remaining grated Parmesan. Reduce the heat to 350 degrees and continue baking for a further 10 minutes, until the popovers are firm and golden brown. Remove the popovers from the oven and turn out, running a thin knife around the inside of each tin to loosen the popovers. Serve immediately.

                                  Hint: If you don't have any deep bun tins, you can use ramekins. Heat them on a baking sheet in the oven, then grease and sprinkle with Parmesan just before filling with the mixture.

                                  Serving Size


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