Followed the recipe to a tee using the traditional 6 popover pan rather than a muffin pan. I may have overfilled them in an attempt to use all the batter as some batter ended up on the floor of the oven. The popovers blew up and looked amazing with their tall hats (even the funny looking ones that had spilled over looked fantastic). They became very brown 1 or 2 minutes early so I took them out of the oven fearing they would burn. Well, they totally deflated and the insides were soft and eggy. They were still delicious so all was not lost but they were flabby and too soft on the inside. Is there a recipe adjustment I can make here to fit a popover pan? Did they deflate so much because the cups were overfilled (more than 3/4 cup full) or because they were taken out early? Any thoughts would be appreciated. Andrea Andrea, probably they browned too fast and weren't fully set. That's why I recommend baking on the bottom shelf of the oven - did you do that? You can even put a top shelf in the oven with a sheet pan on top, to shield their tops so they don't brown before they're fully cooked through. Keep trying - even if they deflate, they're delicious, eh? PJH

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