"For years I made them in a special metal popover pan that was like a muffin pan but deeper; it was problematic in that the popovers often got stuck."
"Following a recipe from the late cookbook author Marion Cunningham, I've found no-stick success. In Cunningham's popover recipe, she describes the same sticky situation."
"They aren't as high and airy as those made in a popover pan, but they are delicious. I love to serve them to overnight guests for breakfast, or to accompany a holiday roast beef."
"Cunningham notes that she likes to reheat them after they have fallen, adding that they get some of their puffiness back."
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