Popover Tips
misc.consumers.frugal-living/Mari Morgan

Pyrex custard cups work nicely, but IMO the be-all-end-all of popover pans is a cast iron muffin pan. It holds the heat and makes the popovers VERY high and crisp. I find that popovers "pop" much higher if the pan is preheated, THEN greased, THEN filled with batter.

If you pour this stuff in a preheated greased flat pan (I like a cast-iron skillet) and bake for approximately the same time until a knife in the middle comes out clean, you get Yorkshire pudding. It doesn't puff as high as popovers, but it's wonderfully filling, CHEAP, delicious food - with meat-broth gravy and some veg, it's dinner for us.

Popovers are excellent carriers for such frugal food as creamed tuna (milk, cornstarch, tuna, peas, seasonings of choice) too -- good for jazzing up birthdays and things.