Popovers, America's version of Yorkshire Pudding, are vastly overrated in my opinion. Perhaps we are now so used to big, mouth-watering muffins served up at every Starbucks and local cafe, or maybe our tastebuds are so sophisticated after two decades or more of the "food movement" where dishes are served with a plethora of herbs and spices that we no longer care much for bland.
Whatever the reason, I found popovers to have little to recommend them. Maybe I needed the roast beef and juices to get the authentic experience. But when you live in a hot, dry climate as the Midwest has been this summer, fixing a joint to go with the latest Baking with Julia adventure wasn't on my radar screen.
Since my husband and I are empty nesters and I didn't think I could even palm popovers over onto grandkids no matter how much jelly I slathered on them, I elected to halve the recipe and make a half dozen of them.
After mixing up the flour, egg, salt, milk and butter, I popped them into the oven and awaited the results. The popovers rose beautifully, browned perhaps too quickly at 425 (I had to turn the oven down a bit), then dried out at the 350 temperature for 15 minutes.