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Popovers - what do you like to put in yours?

I am finally making some pretty decent popovers, but now I need some ideas as to what to stuff in them.

If you have a special recipe that you would like to share, that is so much the better. Sweet or savory, dessert or main dish, tell us what you like in them.

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  1. http://flickrhivemind.net/Tags/popove...

    cstout, welcome to popover madness. a baking journey I took with some lovely popover friends. each photos links to a recipe/story/method. it was fun, delicious as all get.

    4 Replies
    1. re: HillJ

      I couldn't get into that link, HillJ, but it sounds intriguing.

      1. re: HillJ

        Help!!!!! We can't open that link...something about Flickr...I don't know what that is..is there some other way we can visit there?

        1. re: cstout

          Oh gosh, someone turned the link to private. Sorry ladies!
          see if this link works for you!

          1. re: HillJ

            the perfect popover from BLT
            hot chocolate popovers from JTB
            parm popovers from WOR

            my top three favs! happy popping cstout!

      2. After baking we open and serve with scrambled egss and maPle syrup ham chunks. Be sure to butter the popover too!

        2 Replies
        1. re: melpy

          melpy, do you put your ingredients in the popover, or just serve the popover as a bread?

          1. re: cstout

            You make the popover first then split open and add the butter and the other ingredients. It's more of an assembling act than a recipe.

        2. i've never stuffed them, but we love to eat them hot with butter and orange honey.

          1 Reply
          1. re: mariacarmen

            Yes, I can taste the orange butter right now...thank you.

          2. My all-time favorite is to toss some chopped chives into the popover batter. Leave the popovers unfilled (but buttered) and serve with a nice cut of roasted beef--standing rib or something similar--but the scrambled egg option sounds delicious, too.

            2 Replies
            1. re: lisaonthecape

              chopped chives in the batter...tasty & attractive to see those little specs of chives in there. I bet other herbs in the batter would be good too...little savory herb popovers....yum yum. Going to try that soon. Thanks.

              1. re: cstout

                that does sounds really, really good.

            2. These corn, buttermilk, and chive popovers from Smitten Kitchen are amaaaaaazing: http://smittenkitchen.com/2011/07/cor...

              1 Reply
              1. re: ForFoodsSake

                smittenkitchen link...thanks so much for sharing...those do look wonderful...somewhere in the comments section someone called them "push ups"...just loved that! Thanks for sharing.

              2. Unsalted butter and strawberry preserves. I've never had them served to me stuffed, though - they were a bread, served immediately after baking so they wouldn't deflate. I've had pate au choux (cream puffs, big and small) stuffed with breakfast savories like eggs, sausage and cheese sauce, at parties where they were stuffed w/ various salads...chicken, tuna, shrimp, crab, lobster...and I've had them with ice cream, custard, flan, and any other number of creamy things, usually topped with a sauce or glaze of some sort.

                6 Replies
                1. re: mamachef

                  pate au choux (cream puffs)...in my stupid mind, I thought pop overs & cream puffs were one & the same...guess that is what I had served to me filled with curried chicken salad.

                  Gosh, now I must learn all about cream puffs....this will never end (hope I can make cream puffs in my popover pan...got to find one more use for that thing). Thanks for pointing the out the difference. Cream puffs, here I go.......

                  1. re: cstout

                    How 'bout if you stop calling yourself stupid or I won't talk to you anymore? It's not stupid to be curious, to be wrong, or to make mistakes. So just knock it off. :)

                    Popovers are a batter bread somewhat akin to Yorkshire Puddiing.They are baked at a high temperature in muffin tins, and come out with the bottom shaped like a muffin tin, and a big cloudy pop at the top. It's (hopefully) crisp and brown and crunchy on the outside and eggy and a little custardy on the soft fragrant inside. When you pop it, it should vent steam, and then it's time to slather it with soft butter and jam of any kind. My mouth is watering just thinking about it.

                    Cream puffs, on the other hand, start out as a semi-cooked dough. It is made on the stovetop first, and then either pipped through a pastry bag or dropped by the spoonful. The batter is much stiffer. The hoped-for result is a crispy hollow round pastry that is sturdy enough to hold up to being filled and topped. Sometimes when you slice off the top to fill it, there's a little poof of soft eggy niceness, and then you have to eat it, but it's not a crime and it doesn't always happen anyway. : )And they are made on a baking sheet, so not to worry.

                    1. re: mamachef

                      Today's PBS Create episode of Essential Pepin covers pate a choux, the dough used for cream puffs.

                      Here are some of the many previous popover threads: http://www.chow.com/search?query=popo...

                      and the menu for NYC's Popover Cafe: http://www.popovercafe.com/menu.html

                      1. re: greygarious

                        Wow, all that for me????
                        I've been making both for years, but thank you. It may have been my misspeaking of Pate a choux that led you to believe I didn't know what I was talking about, but thanks for pointing me in that direction!!!

                        1. re: mamachef

                          Sorry, I probably clicked the wrong "reply" button, as I was intending to respond to the same cstout post that you were replying to.

                          1. re: greygarious

                            greygarious, I figured that reply was for me...I do appreciate all the links & have become quite knowledgeable in Pate a choux...thanks to all you good folks.

                            The reason I was so confused about that subject was my dear aunt made us "popovers" all these years & since Mamachef pointed out what Pate a choux is, I realize my aunt was NOT making popovers at all, it was Pate a choux!

                            When I saw popovers in pictures I just thought hers did not turn out that way because she did not have a popover pan. Talk about mistaken identity....geez. Wish she were still alive so we could have a good laugh...she never owned a cookbook..in fact, for many years neither did I. No telling what all I have been calling by the wrong name!

                            Thanks for all your wonderful guidance...chowhounds to the rescue again.

                2. I either drizzle maple syrup in them, but it's messy, or put in a spoonful of homemade plum jam. It's like having Pączki.

                  1 Reply
                  1. re: TheSnowpea

                    Or Aebleskiver, or Cala Cakes, though without the hollow puffiness of popovers and pate a choux creations.