Your blog is amazing! I fell in love with it immediately and can't stop searching new mouthwatering and a must do recipes! I know popovers and when I made them for the first time, the taste brought to my mind kind of sweets we have in Poland that I really adore. To make them similar, it is just to put the icing on top. Really awesome! Or I also made caramel sauce which was also great. According to that, I have three questions. I would like to serve them for Christmas dinner with meat. Any suggestions what can I add to them (mainly before baking). Secondly, if I want to make them cheesy flavor, can I add grated cheese to the batter? And the last one, if I don't have any eggs and I'm craving for popovers, can I substitute it somehow or without eggs it's impossible? Thanks a lot! Warm greetings from Europe! Monisia, thanks for connecting here, and for adding your (tasty) thoughts to the subject of popovers! For meat, you might try adding some dried herbs - thyme, rosemary, perhaps tarragon if you're serving chicken. You can add grated cheese to the batter, but the more you add, the less they'll rise. Use a strong cheese, like Parmesan; add just a little. And I'd say, to my knowledge, eggless popovers are impossible; you could possible substitute a typical egg replacer, ground flax mixed with water, but I highly doubt you'd get anything resembling a popover... PJH

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