The best popovers are tender and soft inside with a thin crispy outside. Make them plain, savory, or sweet, and serve them with custard, jam, or butter. Make a batch now and freeze some for later to serve at your holiday table, alongside a Sunday roast, or for a light breakfast
Popovers, the feather-light rolls with soft, eggy almost hollow centers inside and crispy golden cloaks, are the American answer to Yorkshire pudding.
Both are made with a thin egg batter, but popovers were traditionally baked in special cast-iron pans with deep, straight cups that are hard to come by today, while Yorkshire pudding is made by pouring the batter into a roasting pan with the drippings of the roast.