I made the Parmesean Popovers. Questons: They were lovely when I took them out but fell quickly. And when I took one out of the cupcake pan and turned it over, it was sort of hollow. I have seen popover skillets that require you to roll the popover over in the skillet after half the cooking time. And they come out round. Did I do something wrong. I also used fresh grated parmesean. I chopped it after grating to come up with smaller pieces. My mandolin grates so fine that it almost tends to clump together so I use the larger size grater.
