Popovers

The picture above is of nutmeg and black pepper popovers out of a magazine; the picture below is of nutmeg and black pepper popovers out of my oven

At first look, it seems like an ok attempt at a fairly simple recipe including a bunch of flour, parsley, salt, pepper, nutmeg, eggs, milk and butter, but if I would have had the courage I would have quickly taken another picture of mine again in fifteen seconds when all those soft domes caved in on themselves leaving...I don't know what...pops with no overs...?  The taste ended up alright, but the popover wasn't full as I assumed it would be.  Despite having coated the muffin cups with butter, as advised, the batter had mostly stuck to the paper, and was still too soft in the middle.  What I learned later, looking back through Ruhlman's Twenty is that when you are making popovers, flour absorption is critical so "the batter rests before you cook it, resulting in a popover with an almost creamy center."  You don't beat the ingredients in this case, but fold it in lightly, and either let it sit for an hour or even refrigerate over night, so to thicken and congeal.  The other mistake I made was over filling my cups, beyond the three quarter line suggested.  The idea is that the popover quickly rises out of its cup and if the batter is filled too high it reaches upward, takes too much heat and crisps while the center is still in need of baking and stays more goopy.  The result is a thin roof that collapses and a lower level that sticks.  Oh well, we shall try again with more time built-in for 'resting' the batter.