Popovers are light, hollow, and airy pastries that puff up dramatically during baking, creating a crisp exterior with a soft and fluffy interior. They are made from a simple batter of flour ...

Properly baked popovers should be deeply browned — not at all burnt — nearly the color of cinnamon. The exterior will be shatteringly crisp and the interior hollow, moist and tender.

tender and hollow on the inside. They're not easy to make — and not particularly easy to find at bakeries and cafes. So when Popovers at Church Square opened on 16 Church St. last summer ...

When choux pastry gets baked, it puffs up and crisps on the outside, but is hollow on the inside. Instead of flour and butter, the batter for Passover popovers is made with oil and matzah meal ...

Put the muffins into the preheated oven for 15–20 minutes, or until brown on top. Once the popovers have cooled down a little, you can eat them!