I first fell in love with popovers in college. I remember my roommates and I would make a batch sometimes late at night, slather them with strawberry jam and talk about all the things that girls in their early twenties do. Boys, probably. I didn’t have much luck with the boys in college, so there were a lot of popovers.
Looking back I think I made out pretty good. I’d trade any of those guys for a dozen popovers any day.
Popovers are a simply wonderful treat that I think most people completely forget about. The batter is almost identical to crepe batter, but thanks to high oven temperatures and a special popover pan the batter puffs and gets a little crisp on the outside while the almost hollow center stays soft and chewy.
Popovers can take on a wide variety of flavors and add-ins (check out these cheese popovers I made a few years ago), but I think these raspberry popovers are my favorite. They’re fresh and flavorful. I baked them one afternoon with my friend Becky while we talked about boys— my little Johnny, and her soon-to-be baby boy.
My twenty-something self would be proud. I’m still enjoying the popovers, but the boy situation has definitely improved.
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