this puffed treat and i have had a long and rather gruesome history. it started off with awe. i knew of these bread delights that were served at Neiman Marcus but only saw the restaurant when we walked through the mall and never had one. i just knew they were very difficult to make rise and often thwarted the baker. but when i started working upstairs they were a regular treat. they even had popover pans and so i quickly realized i was going to have to master them. easier said than done. i have mentioned my inability to read recipes sometimes and i used a whole stick of butter instead of 1 tbs one time. those were inedible as they simmered and i couldn't figure out what was different. but i must add that this recipe is hand written and a few different girls have written temperatures and timings and its made the whole thing very complicated. but then, i came across a popover recipe in the Gastronomy of Marriage. A book i read a while ago and was revisiting now that i'm married. the recipe was simple and clear and added a tip about refrigerating the dough before baking. it worked brilliantly. try it, i think you'll be impressed with yourself.