Sometimes I forget how easy popovers are to make and then I see my old popover pan out of the corner of my eye. A good investment, I say, even if you only use it once in a while. Every time I make popovers for breakfast, served with jam and a side of bacon or ham, they get devoured. They can also be served for dinner as a fancy alternative to rolls, especially if you add a savory element like cheese. Here Rachael makes them with Parmigiano Reggiano. They go especially well with beef stew.
A popover pan is not the same as a muffin tin-see how they are deeper:
Ina Garten says there are two tricks to making popovers the right way: preheat the popover tin for 2 minutes and when you put the filled tin in the oven, don’t peek until the 30 minutes of cooking time is up.