My grandmother used to make these for breakfast. I remember poking a hole in one and sticking a piece of butter inside and then shaking it around so that the melting butter would coat the whole interior. Mmmmmm.
In the comment section of every video showing popovers, the most commonly posted comment basically says "So, it's a Yorkshire pudding". The English are nothing if not predictable.
oh man, i used to have my mom make me these all the time when i was like 6. I forgot about them over the past 20 years so im gonna have to give this a try :)
In the video, at the 2:00 mark, he said preheat the oven at 425, then at the 2:40 mark, he said put it back "in the 450 oven for 20 mins", and then lower to 350 for another 20 mins. His editor did not pay attention to what he said, otherwise there would be a notation on the screen for clarification.
For my tastes too much salt. I'll try 1 tsp next time, although I'm guessing I'll knock that back in the 3rd try to 3/4 tsp. I tried at the 425 temp and they didn't turn out colored properly and after removing one and trying it was slightly underdone. I increased temp on the balance to 375 for another six minutes. My next batch I'll try at 450 for the first 20 minutes and 350 for the last 20 minutes and see how that works. I believe he might have made an error in the video when he talked about 425 preheat and then later said 450. I believe 450 is correct.
As I suspected after looking at five different Popover recipes the level of salt in the video is an error and simply wrong. A pinch of salt, or at max an 1/4 of a tsp would be correct. Also, for my oven the 450 temperature turns out better than 425. Be careful there are two different types of popover pans. The one on the video is for large popovers and has six slots. The other popover pan has twelve slots and makes much smaller popovers. Using the cooking time from this video for the twelve slot pan will burn the heck out of them. You need to cut the cooking time in half for the twelve slot pan. Good luck and enjoy. I hope my notes will help you make a better popover.
Thanks for the comment on the temperature correction! I have the small pan form and they turned out great, though not that airy. And next time I will half the salt quantity.
i know this comment is at least 3 years old but if you love national parks and baked goods, take a few days to explore Acadia National Park in Maine, and visit the Jordon Pond House Restaurant where they have to-die-for popovers!
Thank you for this recipe. They came out awesome. I did add 1.5 tsp of vanilla to liquid ingredients. Then, I added a pinch each of cinnamon, nutmeg, and ground cloves. I kept my oven temperature at 425 for twenty minutes, then at 350 for fifteen minutes. I will definitely make these again.
thank you for clarifying this. He tells us to preheat the pan at 425 but then later says to put the pan back into the 450 degree oven. So i assumed he meant 425. I tried the America's Test Kitchen method, but they have the batter going into a room temp pan. They were pretty much muffins. I will try this. Plus adding flavoring sounds great!
I just made these tonight, they are awesome! Thank you Joseph! I tried another English guys recipe and it didn’t come out nearly as huge and tender. These came out giant! It’s a keeper 😊
rustydog1236 Is it a recipe for Yorkshire pudding? The reason I ask is because the first published version of a specific recipe for popovers wasn't printed in the US till 1876, although they were mentioned in earlier American books about cooking.
I see everyone has great memories of mom or your grandmother making these mine never did I started making them in 1997 when Julia child made then on PBS! have made then ever since!!
In the UK we use one egg for making Yorkshire puddings but a trick my dad (who was a chef)told me was to put an extra egg in to get them to rise up more. The traditional Yorkshire puds aren’t done in muffin times but just an order 12 section/hole bun tin. They are also good with mixed herbs to give it a different flavour if you’re having a roast chicken dinner (btw in the UK we also pronounce the H in herbs as you would pronounce the h in happy - also herbal tea is said using the H as in happy). If you’re doing a roast beef dinner try putting some onion in the Yorkshire puds (they don’t rise as much but they are fantastically stodgy) once the dinner is served give your plate a good swirl of onion gravy, Trust me! You’re gonna love the stodgy onion version! And lastly use the batter & make the Yorkshire puds (no salt at all) & serve them as dessert with vanilla ice cream & a large drizzle of maple syrup 🤤🤤🤤
You might use one egg, it doesn't mean every one of the 50million+ other UK citizens do as well so don't speak for the rest of us thanks. I must have seen a dozen different ingredient measurements for yorkies it usually depends how you were taught to make them by your family growing up. And as a Yorkshireman, I'll tell you that traditionally they were cooked in a large flat tin placed under the roasting meat to catch the meat juices, making them in in bun tins is a more modern method.
mine used to come out greasy.... but I used to heat try he muffin pan with Roast drippings, this recipe seems so much better healthier and less messy, will definitely try soon, thank you for all the tips, you are my favorite!!!
When you say turn down the over temperature from 450-F to 375-F....this cooling cycle may take 5-10 minutes. Does this recipe account for this? Should the overall oven time account for this?
He says to turn it down to 350 You do not wait or open the oven. After the first 20 minutes, you just lower the temp to 350 (he does not say 375) and set the timer for another 20 min.
I love popovers but those are burnt; I'm sorry to say. They should never come out black on many of the top parts or the bottom. I never bake at such a high heat and then reduce the heat on my popovers and I don't bake them as long. You want them light, airy and lightly browned.
I’m confused, you said you preheated the popover pan in a 425* oven, then when you were ready to place the filled pan into the oven you said 450*. Did you mean 450* to preheat the pan?
He lost me when he used volumetric measurements for the flour, a rookie mistake. A “cup” of flour can be anything from 140 g. to 160 g. depending on who is doing the measuring. Any serious baker can tell you that flour must be weighed accurately for consistent and predictable results.
@@Larry Thanks for your response. Correction: I meant Roast Beef. I have dined in many a five star British establishment, where Yorkshire pudding is served with Roast beef.
Try this easier cold-oven recipe: Ingredients for 8-10 Popovers: 1 Cup all-purpose flour 1/2 teaspoon salt 2 large eggs 1 Cup milk - Grease a 6-tin muffin pan with butter and cooking spray. -Whisk eggs, milk, flour, salt together in small bowl until smooth. -Pour batter into each muffin tin, about 3/4 full. -Place pan in a cold oven. -Heat to 450 degrees F and bake until puffed and well-browned - 30 minutes
Hello Thomas. I love watching your show! I have a conundrum.. A surplus of curry leaves, fresh from the garden. Would you know what I could do with them and/or how to preserve them? We also have Aloe Vera growing wild.. Would you have any suggestions? Keep up the awesome work! Anielle
I have been following these same steps time after time and they keep coming out beautiful and impressive. I have experimented using herbs and chocolates. Always a hit in my kitchen.
angela harding In our house the individual ones were called called popovers, and the large version served with a roast was a Yorkshire pudding. The only difference I recall is that that popovers were not made with meat juices or fat.
the one hugely important detail that was omitted was you pre heat the popover pan for 4 minutes before filling with the batter that way you get perfect popovers every time!
1) Okay to put the hot popover mold right out of the oven onto a ceramic tile counter top? 2) What to do with left over popovers not eaten right away; there are only two of us here! Can refrigerate and reheat in an oven (not microwave) at what temperature?
I'm sure he knows more about baking than I ever will but sorry I was shaking my head all the way through this video. First why would you want room temperature ingredients? The contrast between cold and heat creates steam, which is required in this recipe. In fact after mixing the batter it's best to chill in the fridge. Do not preheat the pan or the oven. Turn on oven after you have the pan in the oven. Bake at 450°f 15 mins then at 350° for 20 mins.
Same! I watched it twice to make sure I didn't miss it, but true -- no butter/oil. Since I've been adding butter or oil and they have not come out too great, I'm going to try without.
My recipe for Yorkshire Pudding, or as it is sometimes called in London, Batter Pudding, uses the exact same measurements as yours. There are so many variations, I was thrilled to see that our ingredients and quantities are the same. This recipe is not just for popovers or Yorkshire pudding though. You can use it to make English pancakes by pouring into a buttered pan enough liquid to cover the bottom of the pan etc. Eat pancakes with fresh squeezed lemon juice and sugar. Other uses for the pancakes are in cannelloni and blintzes. Put a line of your favourite filling and roll up etc. Finally, you can dip fish into the "batter" and deep fry it until golden. A very versatile food indeed!
+suzie xu Hi Suzie: English pancakes are very thin like a crêpe so after lemon and sugar is put on one side, they can be rolled. It's a very English thing to do. Also jam, honey and/or lemon curd😋
My grandmother used to make these for breakfast. I remember poking a hole in one and sticking a piece of butter inside and then shaking it around so that the melting butter would coat the whole interior. Mmmmmm.
I made these for the first time and used cold milk cold eggs and didn’t preheat. They looked better than skippy from Martha Stewart’s
u win
Mine did not really rise and would like lead not airy inside
Martha Stewart looks a lot different than I remember lol
Kathleen Michele LOL
She looks much more feminine here.
I thought it was Martha before I saw his face
Super handsome!!
@@miutam2527 o
So that's my question answered. Turns out popovers are an extremely close relative of Yorkshire puddings.
They look like burnt Yorkshire puddings.
@@dinooldman6671 I dunno, I like my yorkshire puddings nice and brown. If they're yellow I'd consider them underdone.
I having trouble making churos...
My churos get bigger in volume but when it dries it deflate
Can you make some so i can do it properly
Mei Oyales go to hilah's cooking channel..her recipe is easy delicious and fool-proof
so they're like a less greasy yorkshire puddings
+Ariel Kaspar Dapito Yes. :) I was thinking the same thing.
A good Yorkshire won't be greasy.
In the comment section of every video showing popovers, the most commonly posted comment basically says "So, it's a Yorkshire pudding". The English are nothing if not predictable.
Yes
when he was about to add the salt, i thought he was gonna dump it all in there
exactly
hahah thought the same thing
So did i
oh man, i used to have my mom make me these all the time when i was like 6. I forgot about them over the past 20 years so im gonna have to give this a try :)
Is it me or does this man look a lot like a male Lea Michele/Rachel Berry?
+Sherida Halatoe LOL can't see it but it's gonna stay with me
+Sherida Halatoe omg ... yes ... now that you mentioned it
Is it just me? He says "preheat to 425" then says "put back into 450 oven" ... so is it 450 or 425?
Both, if I recall right. There are two stages of heating, 425 and then 450.
The written recipe just only mentions 450 then 350, no 425 🤷♀️.
In the video, at the 2:00 mark, he said preheat the oven at 425, then at the 2:40 mark, he said put it back "in the 450 oven for 20 mins", and then lower to 350 for another 20 mins. His editor did not pay attention to what he said, otherwise there would be a notation on the screen for clarification.
This was my question, too. I'm going to try following the written recipe and assume he misspoke when he said 425.
@@makeminetexas3494 I forget what I did now lol... I tried SO MANY recipes... the BEST one is the Neiman Marcus recipe. Easy to find online. PERFECT!
They look a little burnt. I would lower the heat to 425 or 400. Otherwise, I like the way you give detailed, to the point directions. Thanks!!!
really??
I just cooked them at 450 for 20 mins and they came out perfect. I knew if I did any longer they would have burnt. His looked a little burnt to me.
For my tastes too much salt. I'll try 1 tsp next time, although I'm guessing I'll knock that back in the 3rd try to 3/4 tsp. I tried at the 425 temp and they didn't turn out colored properly and after removing one and trying it was slightly underdone. I increased temp on the balance to 375 for another six minutes. My next batch I'll try at 450 for the first 20 minutes and 350 for the last 20 minutes and see how that works. I believe he might have made an error in the video when he talked about 425 preheat and then later said 450. I believe 450 is correct.
As I suspected after looking at five different Popover recipes the level of salt in the video is an error and simply wrong. A pinch of salt, or at max an 1/4 of a tsp would be correct. Also, for my oven the 450 temperature turns out better than 425. Be careful there are two different types of popover pans. The one on the video is for large popovers and has six slots. The other popover pan has twelve slots and makes much smaller popovers. Using the cooking time from this video for the twelve slot pan will burn the heck out of them. You need to cut the cooking time in half for the twelve slot pan. Good luck and enjoy. I hope my notes will help you make a better popover.
I was thinking the same; 1 1/4 tsp salt seems like a lot for that amount of flour.
Thanks for the comment on the temperature correction! I have the small pan form and they turned out great, though not that airy. And next time I will half the salt quantity.
Haven't had a popover before! Sounds tasty! :D
+SugarCoder 〈Food Art〉 Ohh.. it's so yummy, you should try to make some. =)
i know this comment is at least 3 years old but if you love national parks and baked goods, take a few days to explore Acadia National Park in Maine, and visit the Jordon Pond House Restaurant where they have to-die-for popovers!
Is the temperature 425 or 450? In the video first the oven is preheated to 425, but then the completed popovers go into a 450 degree oven
I got good results at 425
The website says 450 then reduce to 350.
I’ve tried many popover recipes but their always solid, never hollow. Maybe some day....
They looked burnt to me. Should be a golden brown, JMO.
Popovers are ALWAYS a dark golden brown.
Get some glasses, that's golden brown, key word BROWN
Making these right now, you always inspire me to get up and run around my kitchen, lol
Every other recipe for popovers require mixing until very smooth. But I trust you, Thomas, and will try it your way!
Thank you for this recipe. They came out awesome. I did add 1.5 tsp of vanilla to liquid ingredients. Then, I added a pinch each of cinnamon, nutmeg, and ground cloves.
I kept my oven temperature at 425 for twenty minutes, then at 350 for fifteen minutes.
I will definitely make these again.
Thank you. I've been trying to find the best popover recipe as I've had bad luck with popovers so far.
thank you for clarifying this. He tells us to preheat the pan at 425 but then later says to put the pan back into the 450 degree oven. So i assumed he meant 425. I tried the America's Test Kitchen method, but they have the batter going into a room temp pan. They were pretty much muffins. I will try this. Plus adding flavoring sounds great!
I just made these tonight, they are awesome! Thank you Joseph! I tried another English guys recipe and it didn’t come out nearly as huge and tender. These came out giant! It’s a keeper 😊
In south germany you call them Pfitzauf, and we eat them with applesauche and poudersugger
This dude is really passionate and very knowledgeable about baking, your jelly filled donut video is amazing as well
As if there is such a thing as a bad doughnuts video ❤️🧛
Ahh!! I love your personality!! 😍😍👏
me too he be looking like cinderella getting those popovers pans
Made these and they turned out perfectly!
If they're anything like yorkshire puddings I know I will love them :)
+Treat Factory Is there any difference? lol
It's funny. I checked in the oldest American cookery book I have (1870) and the recipe is identical. La plus ça change, plus c'est la même chose
rustydog1236
Is it a recipe for Yorkshire pudding? The reason I ask is because the first published version of a specific recipe for popovers wasn't printed in the US till 1876, although they were mentioned in earlier American books about cooking.
Look so yummy👍 ...can we add some sugar to it?
I made popovers for the first time last week in my culinary class. For extra credit. They turned out perfect.
Seriously? Those popovers aren't "golden brown". They are more like "char black." I can't believe they posted a video showing burned popovers!
My thought as well. It’s supposed to be 450 for only @0 minutes and 350 for 30. He also skipped adding melted butter.
Those are perfect! Beautiful golden brown and cooked to perfection.
It's a Yorkshire pudding
I see everyone has great memories of mom or your grandmother making these mine never did I started making them in 1997 when Julia child made then on PBS! have made then ever since!!
✝️🤍😇🔯🐑🧄🕊️👽🔭🎇🌍🌎🌏✝️🤍🦅🇺🇸🍀Holy Psalm 91 Jesus and KathrynMiller say Thankyou for sharing ✝️🤍✝️Dayton's used to make them Minnesota no store know🤍✝️🦅🇺🇸🍀🍀🍀
In the UK we use one egg for making Yorkshire puddings but a trick my dad (who was a chef)told me was to put an extra egg in to get them to rise up more. The traditional Yorkshire puds aren’t done in muffin times but just an order 12 section/hole bun tin. They are also good with mixed herbs to give it a different flavour if you’re having a roast chicken dinner (btw in the UK we also pronounce the H in herbs as you would pronounce the h in happy - also herbal tea is said using the H as in happy). If you’re doing a roast beef dinner try putting some onion in the Yorkshire puds (they don’t rise as much but they are fantastically stodgy) once the dinner is served give your plate a good swirl of onion gravy, Trust me! You’re gonna love the stodgy onion version! And lastly use the batter & make the Yorkshire puds (no salt at all) & serve them as dessert with vanilla ice cream & a large drizzle of maple syrup
🤤🤤🤤
You might use one egg, it doesn't mean every one of the 50million+ other UK citizens do as well so don't speak for the rest of us thanks. I must have seen a dozen different ingredient measurements for yorkies it usually depends how you were taught to make them by your family growing up. And as a Yorkshireman, I'll tell you that traditionally they were cooked in a large flat tin placed under the roasting meat to catch the meat juices, making them in in bun tins is a more modern method.
mine used to come out greasy.... but I used to heat try he muffin pan with Roast drippings, this recipe seems so much better healthier and less messy, will definitely try soon, thank you for all the tips, you are my favorite!!!
So is the temperature 425 or 450?
When you say turn down the over temperature from 450-F to 375-F....this cooling cycle may take 5-10 minutes. Does this recipe account for this? Should the overall oven time account for this?
He says to turn it down to 350 You do not wait or open the oven. After the first 20 minutes, you just lower the temp to 350 (he does not say 375) and set the timer for another 20 min.
Good overall, but a bit overdone (too dark). I put a pat of butter in each one before pouring in the batter.
They look a little burned
He burned them!!😂😂😂
I made some in my muffin tin for the first time today and I'm not sure if they're supposed to have the consistency of French toast?... Maybe?..
Looks kinda burnt to me instead of a golden brown
Mark Venegas I thought the same thing
Followed it to the dot, and had the same great success, thanks!!!
In Swabian (Germany) we call them „Pfitzauf“ and it is a traditionally
recipe 👌🏼
they look burnt!?
Center bubble?
A little over cooked.
I love popovers but those are burnt; I'm sorry to say. They should never come out black on many of the top parts or the bottom. I never bake at such a high heat and then reduce the heat on my popovers and I don't bake them as long. You want them light, airy and lightly browned.
Here in the UK we call these Yorkshire Terriers.
NO WE DONT 😂 THERE CALLED YORKSHIRE PUDDINGS what part of England u from
They're burnt!
Whenever I burn anything, they become "Cajun." Those were "Blackened Cajun Popover." It sounds more sophisticated. ;-)
Susan Dowe just call them 'caramelised'; it adds flavour but yes, they're a tad overdone
they aren't burnt, just browned. If they were black then theyd be burnt. You would be horrified at any deeply browned sourdough!
nah...I made them 100 times or more and thats just how they are. Yorkshire pudding the same thing and even more so. they are awesome!
Yep
... it just looks like choux pastry though?
Nope.
I was thinking the very same thing.
I’m confused, you said you preheated the popover pan in a 425* oven, then when you were ready to place the filled pan into the oven you said 450*.
Did you mean 450* to preheat the pan?
He lost me when he used volumetric measurements for the flour, a rookie mistake. A “cup” of flour can be anything from 140 g. to 160 g. depending on who is doing the measuring. Any serious baker can tell you that flour must be weighed accurately for consistent and predictable results.
Aren't these Yorkshire puddings?
Not if you want one on usa. Than you need to name them popovers. XD
They probably are...to a point ! The British usually let the drippings of a pot roast smother the Yorkshire pudding
;-)
@@leonivich I'm British, I've literally never heard that before.
@@Larry Thanks for your response. Correction: I meant Roast Beef. I have dined in many a five star British establishment, where Yorkshire pudding is served with Roast beef.
@@leonivich Aah yeah, It's a prisonable offence in the UK NOT to serve yorkshire puddings with roast beef :D
Hi Thomas. I made this recipe yesterday and it was perfect!!! Thank You so much 😊 I really enjoy your video!!! 👏👏👏
I love every recipe Thomas puts out and they turned out great by the way! Thank you Thomas!!!
Try this easier cold-oven recipe:
Ingredients for 8-10 Popovers:
1 Cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 Cup milk
- Grease a 6-tin muffin pan with butter and cooking spray.
-Whisk eggs, milk, flour, salt together in small bowl until smooth.
-Pour batter into each muffin tin, about 3/4 full.
-Place pan in a cold oven.
-Heat to 450 degrees F and bake until puffed and well-browned - 30 minutes
Interesting process. Do they get airy and fluffy like his?
first you said 425 then 450 what is it?
All of the recipes and temperatures can be found on marthastewart.com:
www.marthastewart.com/1036027/popovers-101#1035457
When they're brown, they're cooking. When they're black, they're done!
this video needs to be redone...and not have burnt popovers...
Hello Thomas. I love watching your show! I have a conundrum.. A surplus of curry leaves, fresh from the garden. Would you know what I could do with them and/or how to preserve them?
We also have Aloe Vera growing wild.. Would you have any suggestions?
Keep up the awesome work!
Anielle
ANYONE NOTICE SOMETHING MISSING????
THE PENSIL !!!!!
Is this a joke? Why is this guy imitating the way Martha Stewart speaks? 😶 He sounds ridiculous.
You sound like Martha but brother (sister.. I don't know or judge) you certainly look like her, too!
I have been following these same steps time after time and they keep coming out beautiful and impressive. I have experimented using herbs and chocolates. Always a hit in my kitchen.
You first said 425 degrees and then you said put the popovers in the 450 oven ? Which temp is correct ??
I want an episode on the perfect red velvet cake. I have not found a really good recipie for one
thank you for the recipe and demonstration.will you do a pop tart recipe/demonstration?
Wasn’t he a cage fighter in the past,,,I could almost swear he was roller derby, mma or some sort of ultimate blood sport reaper.
Do you mean Yorkshire puddings? Lol ….pop overs?? Wth looool
That’s a Yorkshire pudding,,, and not good ones
I followed exactly however mine didnt rise as much as they should have . Not sure why
in the video, you say 425 degree oven. in the recipe it says 450. Which is correct?
In the UK they are called Yorkshire puddings
I was about to ask, "What is the difference between yorkshire pudding and popovers?"
Nothing they are both made the same way but English tradition we eat it with roast beef on a Sunday lunch time.
angela harding
In our house the individual ones were called called popovers, and the large version served with a roast was a Yorkshire pudding. The only difference I recall is that that popovers were not made with meat juices or fat.
Roast beef and gravy, I'm English,,
the one hugely important detail that was omitted was you pre heat the popover pan for 4 minutes before filling with the batter that way you get perfect popovers every time!
Umm, at 2:10 he talked about preheating the pan...
@@dianeroome972 but he doesn't say for how long, so 4 minutes sound about right
Exactly burnt! No thank you I look for a different cook to show me how!
425 or 450???????
850
Not a big deal but he says too pre-heat oven to 425 but then just before he puts the batter in the oven, he says 350.
Watching your videos makes me feel like I could cook anything!
It’s called Yorkshire pudding in uk
Yorkshire pudding is the same thing as popovers it’s just not made in cups.
I wouldn’t have put a cut in them. They don’t lose their shape.
could I use a muffin tray?
Yes :)
1) Okay to put the hot popover mold right out of the oven onto a ceramic tile counter top?
2) What to do with left over popovers not eaten right away; there are only two of us here! Can refrigerate and reheat in an oven (not microwave) at what temperature?
These freeze very well.
They are called Yorkshire puddings
I’m eating strawberry popovers the jam is from Parksdale in Plant City Florida which is very famous
THANK YOU!
How much ingredients/ weights .. ??
Hey can I use sugar I would like for mines to be a little bit sweet.
Can I use a regular cupcake pan?
I love listening to you make this recipe!! Gonna try this for sure this weekend. Thank you :)
All that talking for eggs, milk, flour.
Si può avere le dosi in italiano ? Grazie mille ☺️
I'm sure he knows more about baking than I ever will but sorry I was shaking my head all the way through this video. First why would you want room temperature ingredients? The contrast between cold and heat creates steam, which is required in this recipe. In fact after mixing the batter it's best to chill in the fridge. Do not preheat the pan or the oven. Turn on oven after you have the pan in the oven. Bake at 450°f 15 mins then at 350° for 20 mins.
can i sub the whole milk with almond milk?
First popover recipe I’ve seen without oil or butter as part of the batter
Same! I watched it twice to make sure I didn't miss it, but true -- no butter/oil. Since I've been adding butter or oil and they have not come out too great, I'm going to try without.
Is this the same as Yorkshire pudding?
The restaurant on Long Island was Patricia Murphy's and had the best popovers!!! Sad that the restaurant closed.
My recipe for Yorkshire Pudding, or as it is sometimes called in London, Batter Pudding, uses the exact same measurements as yours. There are so many variations, I was thrilled to see that our ingredients and quantities are the same. This recipe is not just for popovers or Yorkshire pudding though. You can use it to make English pancakes by pouring into a buttered pan enough liquid to cover the bottom of the pan etc. Eat pancakes with fresh squeezed lemon juice and sugar. Other uses for the pancakes are in cannelloni and blintzes. Put a line of your favourite filling and roll up etc. Finally, you can dip fish into the "batter" and deep fry it until golden. A very versatile food indeed!
the lemon and sugar on pancakes, never tried that. thanks for the tip.
+suzie xu Hi Suzie: English pancakes are very thin like a crêpe so after lemon and sugar is put on one side, they can be rolled. It's a very English thing to do. Also jam, honey and/or lemon curd😋
why do my popovers are not hallow in the middle?