Popovers are some kind of miracle. They’re what you might get if you crossed a pancake with a crescent roll, as strange as that sounds, but a better version of either, with crispy edges and a chewier texture. They’re an unfair version of “bread” with your meal because you won’t want to eat anything else on the table. And because of their otherworldly hybrid characteristics, they work just as well savory as they do sweet. I’ve made a gruyere version and I’ve made them with Parmesan and herbs, but I couldn’t help thinking how delicious these would be at brunch (Easter?!) with strawberry butter for sweeter vibes.
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