Perfectly Puffy Popovers – What Do These Have in Common with Most Chefs?

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They’re crusty outside and full of hot air inside. Afterposting that picture of the perfect popover I had in Chicago, a reader by thename of Elizzaruth left a comment to share her recipe, which she described as “stupid easy and adaptable.” She had me at stupid.
Since it'd been like 15 years since I’d made them, Ifigured I give her formula a try, and then adapt it as needed. Turns out itdidn’t need any adapting. It worked as advertised, and really was ridiculouslysimple.
I imagine the only major variable would be your oven. If itdoesn’t have an accurate thermostat, or takes an extra long time to come up totemperature, then you could have issues, but other than that, not much can go wrong.
One important note: As soon as this went live on YouTube,the Brits were out in force, insisting it was nothing more than a renamedYorkshire pudding. Well, far be it from me to educate them on their owncuisine, but unless it's cooked in greasy meat drippings, it's not Yorkshirepudding! It's okay. They get confused with recipes that aren't boiled.
I'd like to officially thank to Elizzaruth for her great recipe,and I hope the next time you want something visually impressive in your breadbasket, you give these easy popovers a try. Enjoy!

Ingredients for 8-10 Popovers:1 cup all-purpose flour1/2 tsp salt 2 large eggs1 cup milk
pinch cayenne
2 tbsp shredded cheddar cheese, optional*Fill generously greased muffin tins 3/4 with batter. Put ina cold oven, set to 450 and bake 30 minutes exactly.