I have actually never made Popovers before.
Wait, there is a possibility that I made them in one of my food classes in college, but I am just not 100% sure.
Anyways, these were actually VERY easy to make, and the added bonus was that I didn’t have to buy popover pan. The directions actually were for using a muffin pan or custard cups. The only thing you need to remember is to only pour batter in every other hole because popovers get HUGE. Or as the name suggests, they pop over.
I made these with dinner for Monday night. I knew I needed something for us to dip them into because popovers aren’t too flavorful. They are essentially a vehicle for dipping or slathering jam on. I made my version of Salisbury Steak with a sautéed onion and white wine gravy, accompanied by rice and roasted asparagus. Mike is always SHOCKED when I pull a meal out of my….the recesses of my brain. Then I usually have to take him through what I did so that he can try to replicate it later.
The popovers were the perfect vehicle to slop up the leftover sauce/gravy. Emma even enjoyed some of the Salisbury Steak, she kept asking for more off my plate when her mouth was still full, silly baby.
Moral of the recipe, Popovers are an excellent addition to almost any meal.