Blowing Things Up with Eggs

Popovers, Clafoutis, Yorkshire Pudding, and Pescajounes

SOME RECIPES SEEM ALMOST inevitable, occurring in diverse places, though they ebb and flow in their names and details. One category is homey, puffy egg-milk-flour items made from very liquid batters. They’re variations on crêpe batter, with differences in proportions to give more or less structure from flour or eggs. But where crêpes lie flat in the pan…