In article >,
Tara > wrote:

> I made and am eating my first popovers as I type. I had no idea they
> were so easy to make. They are delicious! I didn't have any jelly or
> honey, so I dressed them with a squeeze of lemon and a dusting of
> powdered sugar.
>
> Do popovers freeze well?
>
> Tara

LOL. Just don't overbeat the batter or you'll wind up with yorkshire
puddings, I think - dense and not 'popped.' Interesting that you were
looking for jelly or honey. When I make them I have them as a dinner
bread and don't think of anything sweet with them. My sister used to
make them for a coffee treat with The Ladies. I've got pics of my
popovers from a month or so back on my blahblahblog, link below. Freeze
them? I wouldn't. They are something to be made fresh and eaten
immediately. I think the slightly-doughy inside would be kind of nasty
if it had been frozen. Besides, they don't take much work, just time.
And there *are* recipes that start then in a cold oven, too. Doesn't
get much easier than that. :-)

Please, though, if you freeze some, report back on how they served up a
month later. Are you wanting to freeze them because the typical recipe
uses 1 cup flour and 1 eggs? Halve the ingredients and make four
instead of eight! Fresh has to be best.

-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor