
This very basic popover is from Mrs. Roy Dawson of Lexington, Kentucky. They are very easy popovers, and the least likely to turn out wrong of any popover recipe I’ve tried. While the instructions are probably more precise than they should be, they do emphasize one very important thing: do not overbeat. You don’t want these to become tough by forming gluten. Done right—by following the instructions—they are very tender and, as you can see in the photo, practically hollow.
Good with gravy, too.
Don’t be an imitator; be a creator. — Eddie Doucette (‘The Master Of Nicknames’, Eddie Doucette Takes Home The Curt Gowdy Award)