Hi Lee, perfectly baked popovers should be slightly cavernous. Usually, they have a crisp, golden crust and a hollow inside. If you found the center of your popovers didn't rise fully, it might mean that your oven is a bit too cool and/or there's too much flour added to the batter. Be sure you're measuring your flour by weight with a scale or by fluffing and sprinkling the flour into your measuring cup like this for best results. Also, try bumping up the temperature of your oven by 15 to 25°F to ensure the popovers receive the sudden blast of heat they need to rise high. Good luck, and happy baking! Kye@KAF

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