These popovers were incredible!! You could tell by their wonderful smell that they were going to be amazing. They are so small that you end up just popping them in your mouth – it’s hard to stop! Even my children who are quite picky loved them. They went perfect with the Beef Daube I made for dinner.
This recipe comes from Gourmet – although I made them with Fontina cheese instead of Provolone, I’m sure whatever cheese you have in the house will work just perfect.
- 1 cup whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup finely chopped provolone
- 2 tablespoons grated parmesan
- 1 1/2 tablespoons chopped chives
- Equipment: a 24-cup mini-muffin pan
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
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