The plan was to make some clam and pasta soup for dinner. There was also a plan for snow and slippery roads. I wondered what I could do instead of going to the store to buy some bread sticks or ciabatta rolls to go with the soup. Make popovers, of course!
Lots of people think popovers are difficult and complicated. Guess what? There are only four ingredients and chances are better than good you have them all in your house right now. Eggs, milk, flour and salt. Who would guess these four ingredients would make such a delicious accompaniment to a winter evening soup? The best thing about popovers is that everyone thinks they’re really fancy ~ only you’ll know they’re the easiest thing you could ever make from scratch. I love them hot out of the oven with some a substantial amount of butter on them.
I make them in popover tins, but you can use custard cups or even muffin tins.
I use a basic recipe from Betty Crocker. The recipe offered online is the same as it is in my cookbook, which is about thirty years old. The classics last forever.
Auntie B's Wax 
Ah, rather like our Yorkshire Puddings over here then!
Popovers are totally like Yorkshire pudding, except without the meat juices. Yorkshire pudding is delicious! Thanks for your comment!
Yes, popovers are my choice too, when I need something quick and bread-like. I add swiss cheese sometimes to make them more savory – just a slight grating on the tops before they go into the oven. More impressive than biscuits by a mile! Thanks, Sara!
I’ve never tried anything but basic popovers but I might venture into the cheesy ones. Sounds delish! Thanks for the idea, Cindy!