Back in December, my boyfriend and I decided to make one of our favorite soups: broccoli cheddar. We love this Food Network recipe for a “healthified” version.
We wanted bread to go with it, but we didn’t want anything too heavy. We also were bored with buying bread from the store. My boyfriend suggested we tried popovers.
It has changed our lives. We made them several times, and each time, we giggled with delight (or at least, I did.)
It’s the little things.
Popovers, if you haven’t had them, look like a dinner roll, but on the inside are basically hollow. They’re a similar batter to a crepe, but are baked in a muffin tin in the oven. And, you guessed it, they “pop over” when they bake. The result is a light and airy muffin that’s basically hollow on the inside, making it the perfect vessel to put soup in. We love Alton Brown’s recipe, but have also made Mark Bittman’s recipe for popovers too. Both are delicious, but we prefer Alton’s because we weren’t huge fans of the sugar in Bittman’s.
Or, as we discovered, plain yogurt and apricot jam.
Popovers are versatile, easy to make, and delicious. They’re just enough of a change from a dinner roll to make a dinner come to life. They’re great savory and also as a vessel for something sweeter.
Have you tried popovers?