I made these in the morning for breakfast, but they would also make excellent dinner rolls. They are crisp on the outside and hollow and airy on the inside.
The recipe consists of flour, milk, eggs, salt, and melted butter mixed together in a blender. I baked mine in buttered and then sprayed (I heard sticking is a big problem so I overcompensated - they did not stick) Pyrex custard cups I've had forever, which is why they are wide and somewhat shallow, but you can use muffin pans or even buy a special popover pan for that tall look. Hmmmmm...... thinking about it....... how can I introduce the pan into the house without my husband rolling his eyes......
You are not allowed to open the oven while they are baking... thank goodness my oven has a window... For a while I was pretty sure they would not rise. But then poof! Success! Magic.
I enjoyed mine with butter and preserves. Amazing. Where. Have. You. Been... ?
The popover recipe I used is on page 213 of Baking with Julia: Savor the Joys of Baking with America's Best Bakers - In Classic Julia Style, by Dorie Greenspan.
You can also find the recipe on these two beautiful blogs written by this week's hosts of Tuesdays with Dorie: Vintage Kitchen Notes, and Bake with Amy.