Ooohh, Mollie Katzen, you've let me down for the first time! I'm afraid this one did not work out for me. In my mind's eye, I loved it, but the reality was different. The popover batter is the same proportions as the Mile High Popovers I usually make, but this product was dense, doughy, and only puffed on the edges. I suspect it might need a higher cooking temperature, or a hot pan, or I might try the technique I use when making popovers: start them in a cold oven. It takes a little longer, but it works really well, contrary to popular thought. I'd like to try this again, making individual ones in my popover pan, and see how that works out. I did use 2 tablespoons of shredded Parmesan in the batter, but that would not have caused the problem. I'll be interested to see if others have the same experience I did.