Popover is buttery, fluffy, and light. To learn more about baking, I decided to bake popover for dinner.

The batter was easy to make; I spent only 2 minutes blending eggs, melted butter, milk, AP flour, and salt together.

While the popovers were being baked in the oven, I made my filling, which has grilled zucchini and yellow squash, caramelized Vidalia onions, and Jersey yellow tomatoes.

Here they are, the more irregular the shape the better the POP!

Crusty outside and fluffy inside…see the next picture.

Look at the space inside…now that’s a pop! What makes the batter expand without adding any leavening agent? Steam.

Popover sandwich with my fillings (pictures above).

Popover is versatile; you practically can eat it for breakfast (fill the middle with scrambled eggs or slather on some jam), lunch (stuff some grilled vegetables and meat), and dinner (as an appetizer, dip it into your homemade soup).

Who’s poping next?