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Rosemary Popovers

When making popovers, its important to use a pan that absorbs heat well. The batter needs a burst of heat to convert the moisture to steam, which causes the batter to expand and pop over the sides. When perfectly cooked, popovers emerge with crispy brown exteriors and moist, almost hollow centers.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Rosemary Popovers
Review 1 for Rosemary Popovers
3 out of 5
3 out of 5
,New York City
December 8, 2013
Ability level:Novice
Cooks for:1 to 2 people
Cooks:A few times a month
Would You Recommend? Yes
1of 2found this review helpful.
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Very savory
December 8, 2013
I wanted to try this way of putting it in a cold oven. The flavor is good (I used sage) but the popovers did not become hollow enough. They were more dense than usual. The crust is a little too thick. Next time, I will use this recipe but will preheat the oven.
Pros: Quick, Easy, Will Make Again
Cons: Texture
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