Appears in Cook's Country December/January 2009, Cook's Country TV
We create a foolproof recipe that produces tall popovers with a crisp exterior and custardy interior every single time.
WHY THIS RECIPE WORKS
We chose bread flour for its high protein content, which gave our Perfect Popovers the highest rise and crispest crust. Resting the batter for an hour before baking gave the proteins in the flour time to relax and prevented the popovers fro...