NEW YORK, Jan 22 — In a twist on a morning classic, earthy buckwheat imparts new life to this soft, crispy pastry.

Melissa Clark also shares tips on breaking eggs and making popovers in this video. — The New York Times

Melissa Clark shares her buckwheat popovers recipe. — Screenshot from The New York Times video
Melissa Clark shares her buckwheat popovers recipe. — Screenshot from The New York Times video