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By James Peterson

Published 2009

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If you’re making popovers for the first time, your first batch may surprise you because there is nothing about the raw ingredients—a liquid batter with no leavening—that hints at their eventual airiness. Though nothing could be easier to make, there is one essential trick for guaranteeing success. They must be baked in a heavy pan—the heavier the better— and not in regular muffin tins, which retain too little heat. If there is not enough heat held in the pan, the butter just sits there and