Ah, popovers. Either you know them and love them, or you just haven’t met them yet.
If you’re familiar with Yorkshire puddings, you’ll probably notice that the two recipes are very similar. In fact, these airy little puffs are in fact the Yorkie pud’s Yankee cousins, thusly named because they puff up in the oven and “pop over” the edges of the pan.
What makes a popover different, though, is the fact that they’re baked long enough to crisp up the outsides, so that the insides stay delicate and hollow rather than collapsing in upon themselves.Continue Reading