Popovers are some of the most dramatic dinner 'rolls' to grace a table. We were lucky to enjoy them fairly often as kids. Other than admonishing my siblings not to jump and make a ruckus when popovers were in the oven, Jessie baked them fairly often, and with little fanfare. I was an integral part of the process, meticulously buttering the Pyrex cups, making sure no one opened the oven door mid-bake to take a peek. Jessie had heat-resistant fingers, enabling her to gingerly transfer the crisp/custardy bakes from oven to napkin-lined basket without flinching. We devoured them with plenty of butter because fat and cholesterol didn't concern us in the least until much later. Reliant upon few ingredients but dependent upon well greased pans, high oven heat to start (followed by lower heat), and most importantly, no peeking, my take was that popovers were magical. I don't own a popover-specific pan, opting instead for the simplest of ovenware, the same individual Pyrex custard cups Jessie used for decades. Room temp ingredients and a very ready 450 degree F oven encourage success; ditto well-buttered bakeware.
Opening the oven door mid-bake will surely cause the high climbers to topple and the baker to weep. The addition of sweet corn, summery herbs and a serious hit of freshly ground pepper yield popovers well suited to mid-summer suppers. A classic popover recipe is plenty riff-able and easy to mix by hand using a whisk. Following the rules will deliver a basket of airy popovers that much like summer, are ephemeral and should be enjoyed post haste.
Professional Pie-isms & Seasonal Sarcasm