I've made these (and cream puffs) since a wee lass: my mum was from London. Always used the same recipe for Yorkshire Pudding as popovers. Often used the grease from the roast for the popover pan (yes, it DOES smoke when pre-heating the pan, but the taste is wonderful with beef.) Agree with the KAF suggestion about serving chicken salad in cream puff shells or puff pastry shells due to the soft, delicate nature of popovers. Don't be afraid to try even if you have only a one or two person household: they are quite inexpensive. I have frozen them and reheated them in the oven---they are not quite as soft/squishy which some really like, and they are still lovely with jam/ butter, or as a quasi-sandwich with ham/cheese. Keep all the wonderful KAF info flowing!

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