Dang it! Forgot one thing! Many people advice piercing the top of finished popovers with a paring knife when they're cool enough to touch to let out any remaining steam, so the interior doesn't get gummy or soggy. If you're not going to serve them immediately, that should be part of the recipe, so the leftovers are ready the next day to hold chicken salad (or, this week, turkey salad), breakfast yogurt, butternut squash soup, or whatever else needs a serving vessel. They should rewarm and recrisp directly on the rack of an oven at the same temperature you baked them for about 3 mins, but no more than 5.

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