From Ina Garten’s recipe, with modifications
I made these with whole wheat flour and they turned out to be quite delicious as a weird, stodgy take on the buttery, flaky kind. These were buttery, not flaky, and actually quite dense. They had an eggy/custardy consistency inside.
These popovers will change your life for the better if you are looking for a way to use whole wheat flour for popovers but weren’t quite sure how. Or if you want a 1970s alternate reality/parallel universe version of a more traditional, flaky popover. If you are looking for an airy, light and flaky popover, they will change your life-in a wistful, disappointed way. 🥐