FoodMuse posted this Popover recipe (link). What is your favorite filling? Anyone?

Michael, this really took me down memory lane. . .There used to be a restaurant

in Wisconsin called the Proud Popover and they served the most interesting concoctions in great big popovers. Savory ala king type dishes and stews and BBQ and also sweet desserts. Don't know if those restaurants still exist, but it was a great concept. Maybe it died out with the crepe restaurants, but I think those are making a comeback.

 
I had an idea to try making them in a mini-muffin pan to serve as hor doerves..

To bad I don't have a mini-muffin pan to experiment with. I wonder if the sides would be deep enough to give puff something to cling to.

The only filling i ever want is Kaukauna port wine cheese globbed all over it. :>
Muse

 
That reminds me of a restaurant in Amherst, Mass

called Judie's (can you tell why I like it?) that served whole wheat popovers with apple butter. I could fill up on those and forget the meal, except the meals were also TDF!

 
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