We love popovers. Do you mean the recipe? As in milk, eggs, flour and melted butter; or do you mean seasonings? I always put cinnamon in ours.

I know it lacks creativity, but strawberry compound butter is my favorite thing to accompany popovers. One of my sons puts Nutella in them.

I just like butter on them, but most people around here eat them plain.

I just like all the eggy goodness. I use tasty oil or drippings, which is even better. Some in the family like a bit of butter.

Butter and maybe jam....maybe not.
I never say popovers stuffed....are you thinking maybe of cream puffs?

On The Great British Bake Off/Baking Show last week they had stuffed Yorkshire puddings. I haven't seen those before either. They were odd looking.

Jasdip We love popovers. Do you mean the recipe?

no i mean what do you stuff them with if stuff them at all.

Yorkshire puddings. are different do to the pan and type fat used.

I have been testing various thing to stuff them with from fresh berries and cream to battered mushrooms with goat cheese, so far I have not found anything that conflicts with basic lite flavor the popovers provide.

so I thought I would ask what people stuff them with?

As has been said....most people do not stuff them> Do you know the difference between popovers, which need a pan with cups and cream puffs which are baked on a flat pan of cookie sheet.
Those are usually stuffed.

I also saw the Yorkshire Pudding episode of the Great British Baking Show recently, but it did not inspire me to want to make them. I've made popovers in the past recently - first when I was a teenager - and I decided back then that they were rather uninteresting to me. I like puff paste better and still make those, although I did recently make mini Roquefort popovers (from Mique's recipe), and I liked those and will make them again when I get another pan - the pan must absolutely be non-stick, and you need two pans to make one batch because they are so small.

War garden, there is very little difference between popovers and Yorkshire puddings. American popovers are made in a deep cup popover pan, or in a regular custard cup or muffin pan. British Yorkshire puddings are made freeform in the drippings in the roasting pan, or in regular custard cups or in whatever they call what we call a muffin pan. American popovers are made in hot oil, melted lard or butter, or pan drippings. British Yorkshire puddings are made in pan drippings, melted lard or butter, or hot oil. There are many recipes for both, all of which have a lot of eggs (which make them pop), milk and flour in a batter the consistency of anything from milk to thin cream. The places where they're the same are more plentiful than different. The norm is that a popover is taller and narrower, and more crusty and a Yorkshire pudding is shorter and wider, and more custardy, but even there there's so much overlap that it's hard to say where the lines are.

Both are little eggy delights, but stuffing them is a new one on me.

I did a little search and found references to Yorshire puddings with fillings as bar food, along the lines of stuffed potato skins, which makes sense.

Popovers are mostly served as rolls with a meal, and a common treatment is to put cheese in the batter, but I've found a number of references to stuffing them with breakfast food (eggs, sausage, etc.) or luncheon foods like chicken salad or shrimp salad. Basically the way you'd do any kind of stuffed roll, such as a croissant or burger bun.

We make popovers and crepes (not at the same time) for breakfast fairly often at our house- the batters are identical.

Crepe recipe :

250 g flour

4 eggs

1/2 litre milk

1 pinch salt

2 soup spoons sugar

50 g melted butter

Yorkshire pudding recipe :

Equal volume egg, plain flour, milk.

They must be puffed and CRISP, not custardy!

They were originally eaten at the start of the meal with gravy to fill up hungry tummies before the meat course. Leftovers can be eaten as pudding with jam.

I just like popovers plain -- with butter and jam. However, I have made cheese popovers a time or two. But as far as putting other things inside, I don't. Popovers are considered quick bread but they take longer to bake than other quick breads and I forget so when I'm about to whip up a breakfast bread and think popovers . . . it takes too long so we don't have them as often as other quick breads (muffins or biscuits).

LOL! I missed a line, IC, and was wondering, puffed crêpes? Crisp crepes? Having found the missing header, I stand corrected. That's the same recipe, btw, as traditional popovers. :)

Gosh, I can't imagine anything other than maybe a bit of butter adding anything whatever to a good popover.

Like Martha, I've made cheese popovers and I've added chopped chives a couple of times. We mostly like them plain, although I do sometimes put butter on mine.

My step-son will make a sandwich out of anything, though, so he fills them with everything from roast beef to sloppy joes to scrambled eggs. I even saw him fill one with au gratin potatoes!

Like nearly everyone else, though, I've not seen them filled with anything here, it's not common, in spite of my step-son

Annie

We've never put anything in them. Butter on them, though.

here is list of things i tested stuffed in popovers:

meatballs gravy

mushroom fritters

blueberries whipped cream

rolled omelet

there is also ways top top popovers with cheese, dried fruit and other things.

I think I would like all of those things in popovers. My complaint about popovers in the first place was that they were too bland, which is why I switched to the Roquefort mini popover recipe. I keep my muffin pans in the garage, however, because I seldom use them.

It generally takes me 1-1/2 to 2 hours to make any of the breakfasts that I make, and so popovers would fit into that time slot. If I'm working, I only have granola and yogurt, however, but these days I only work alternate weeks.

What were the results? How do the flavors and textures interplay? Is the popover a good holder or does it leak? Does too dry a filling matter? Does the popover absorb a wet filling? You tested them, so what were they like?

I don't think I ever made popovers. I make Yorkshire pudding whenever I make a roast. I usually make roasted potatoes when I have the oven hot for the Yorkshires. We put traditional gravy and peas in them. As Islay stated, puffed and crisped is the goal.

We love popovers, especially for Christmas morning brunch. The batter is made the day before and we have two ovens and a multitude of popover pans so we can serve our 12 family members. I frankly can't imagine loading them down with the heavy fillings. As they say to each his own.

plllog first the use of dripping in Yorkshire pudding and butter in popovers is a big difference in taste.

one :to prevent leaking in popovers you need to make sure that the bubble in center of popover does have good base at bottom of popover.

two :you don't want to use really watery fillings

three: you don't want poke a hole in bottom of popover to vent steam you do that at top.

four: popover should cool before stuffing them

five: if plan on flavoring popovers with fruit make sure you poked holes in skin before put whole fruit popover pan before adding the batter to popover pan and make mess and burn if they touch the pan.

six: berries and dried berries work well if you put them in batter before you put it in the blender.

seven : fruit chunks put in popovers should be from more solid fruits or none canned fruits.

eight :fruit and juice drizzles work well on popovers if drizzled while they are cooling or the drizzle warm.

nine things that melt such cheese and should be of harder variety if you put it in batter after blending

ten: cheese topping on popover should be shredded and put on on only after popover has baked 30 minutes or just taken out of the oven.

eleven: never open the oven while baking popovers unless then have baked 30min they will sink faster then a soufflé in presence of charging herd of steers.

twelve: if adding liquid flavoring to the popover mix cut back on the milk a bit

thirteen: always grease and preheat your popover pan before adding batter.

fourteen: if you don't like taste something when baked, putting it in popover batter will not improve the taste and may make it taste worse.

fifteen: except for the sweetness of butter in batter they are very few favors in popover that will clash with anything they are served with, stuffed with, or drizzled on with exception of those that fall under fourteen on this list.

sixteen popover bake and rise fine without any salt in batter.

Our local Pub in the city offers giant stuffed Yorkshires options are
chicken , broccoli and cheese or beef , gravy and mushrooms....Nana would be mortified

Think I'll stick with plain Yorkshire Pudding......although I do make them in an American popover pan. Popovers are not the done thing in Canada

As a matter of fact Prime Rib, Yorkshire Pudding, mashed potatoes gravy , beets and broccoli on the menu for tomorrow night.

On, Chase. Beets and brocoli sounds so good. Do you have a recipe you would be willing to share?

That's all very fine and good, War Garden, but how did yours come out?? That was the question.

gravy!

they all came out great.

to each his own.