I found a recipe online that makes more portions, and adds herbs and parmesan. It had me at parm. I've cooked it twice now, and both times have been, well, not very popover-y. The first time I figured it was just me, I'd used to much flour and they ended up being brickovers. This time I made sure I followed the recipe precisely. I preheated the pan, I grated fresh parmesan instead of using prepackaged shredded parm. They still didn't rise, and turned out like flat muffins that never rose above the muffin pan. They looked like those little cornbread muffins you find on some salad/food bars.
The taste was so-so, as well. They weren't bad, but there was something missing. Salt, for one thing. The recipe that makes 12 popovers uses the same amount of salt as the recipe that makes 4. The taste was noticeably lacking. I also found myself thinking they needed something sweet, although that could have been just wanting something a little more flavorful. The main issue, though, is that they just didn't rise. Popovers that don't rise aren't popovers. They're flat muffins.
I think I'll stick with my old recipe - if it ain't broke, don't fix it.