Big Berry Popover

A pie-size, not-too-sweet popover with fruit, this puffs up crisp and golden on the surface, remaining soft and eggy within. Popovers, a mainstay of ladies’ lunches in the 1940s and 1950s, are made with a pancake-like batter and baked in the oven instead of fried in a pan. A Pyrex dish will work, but metal is preferable.

Serve this as you would a muffin, for brunch or breakfast. Try it with different berries or with sliced bananas or peeled pears.