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2009 March 15, Amanda Hesser, “1966: Maida Heatter’s Popovers”, in The New York Times:
While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffinlike molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.
2024 October 3, Jamie Donnelly, “A foodie’s guide to Tucson Meet Yourself”, in Arizona Daily Star, volume 147, number 277, Tucson, Ariz.: Lee Enterprises, →ISSN, →OCLC, “Caliente” section, page 10, column 3:
Aside from their pierogis, their menu also includes Ukrainian borscht soup, nalysnyky crepes and uzvar, a traditional drink made out of dried fruits and honey.