1 Video | Photo: Cheesy Popovers Recipe
Ingredients
- 2 eggs
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 cup finely grated Cheddar
- 1/4 cup finely grated Parmesan
- 2 tablespoons minced chives
- 1 teaspoon cayenne pepper
Directions
Special Equipment: 24-cup mini muffin tin
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.
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By sabrinajean23
Montana
on May 11, 2013
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I have tried this recipe several times since first discovering it, and have tried several variations. I love this recipe exactly as it is and as a base for adding all sorts of things like sausage, veggies, or fruit. (not all at the same time, mind you... though, to each her own... This morning I added cream cheese and tossed them in a little organic sugar and cinnamon... total hit!
By dryan1959_5961331
Rochester, NY
on April 20, 2013
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These were very tasty. I didn't have any cheddar, so I used some provolone... other than that I followed the recipe exactly. I wish I had added some oil to the mini muffin pans... they stuck to the bottom! They are more dense than the regular popover, but I don't know how they could come out any other way... the cheese would do that to them. I will make again, but definitely oil or spray the pan first!
By bobbietc
Litchfield Park, AZ
on July 08, 2012
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I added chopped pimentos after draining oils and patted dry. It was great with my fried okra and sprouts with brazed chicken.
Read all 39 reviews