They’re crusty outside and full of hot air inside. After
posting that picture of the perfect popover I had in Chicago, a reader by the
name of Elizzaruth left a comment to share her recipe, which she described as “stupid easy and adaptable.” She had me at stupid.
Since it'd been like 15 years since I’d made them, I
figured I give her formula a try, and then adapt it as needed. Turns out it
didn’t need any adapting. It worked as advertised, and really was ridiculously
simple.
I imagine the only major variable would be your oven. If it
doesn’t have an accurate thermostat, or takes an extra long time to come up to
temperature, then you could have issues, but other than that, not much can go wrong.