The first time I saw a popover, I was certain that it was magic. I watched a TV chef whisk the batter together in a total of 3 minutes. He poured it into the pan and, not that I was in the habit of ...
I was always hard on myself about popovers because I wanted them to be perfect, with sides straight up to the mushroom-shaped tops towering over the cups, deep brown but not burned, and crisp. Then I ...
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