Yorkshire pudding (aka popovers). I was making Yorkshire puddings, and the batter did rise in the oven but not very much. Nor did it get?

crispy on the outside. They had more of a texture like a quiche (moist and firm, not crispy or airy). Although it tasted quite good, what could I have done wrong? I wanted to have the version that rises high, crispy, fluffy and airy.

Any ideas? Thanks.
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