Don Gray said...

> In message Goomba38 > wrote:
>
>> Melba's Jammin' wrote:
>>> 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.
>>
>>> LOL. Just don't overbeat the batter or you'll wind up with yorkshire
>>> puddings, I think - dense and not 'popped.'
>>
>> My YP is not dense, and it certainly is just like a popover. The diff to
>> me is that YP has beef drippings in the pan, and popovers do not.
>
> I'd have to OK that too. My wife uses a 'Blender' to mix the
> ingredients together (and that certainly beats the hell out of them).
> I have used a food processor occasionally, but I still prefer my
> trusty wooden spoon.
>
> The only way I know of getting 'stodgy bottoms' is if you overfill the
> pudding tin. We used to sugar our infrequent leftovers.
>
> Incidentally, you can often find popovers and larger Yorkshire
> puddings in the frozen food sections of most supermarkets. They are
> pretty reasonable - or so I've been told ;-)
>
> By the way I was born and lived most of my life in 'Good Old
> Yorkshire'!


I've been tossing around the idea of cutting popovers in half (vertically)
and serving them with fillings, like a taco. Fill the halves with scrambled
eggs & cheese or fruit salad or taco fillings or BLT or whatever. Then just
pick up, close it up somewhat and munch down. The "PopTacover"!!!

Another brainquake from

Andy