Warning: this recipe is extremely easy and extremely tasty. You will be devouring these the minute you start smelling them from the oven. They are great party food but normally do not make it out of my apartment. You can use a variety of ingredients with this basic recipe, and I add cayenne pepper (of course) for some heat. This recipe calls for the use of a standard 12-cup muffin pan, but using a popover pan is even better! -ts
1 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 teaspoons finely chopped fresh herbs: rosemary, thyme or sage
- Preheat oven to 450ºF and position an oven rack in the center. Lightly coat the muffin pan with melted butter or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for about 7 minutes.
- In medium bowl, whisk together the eggs, milk, melted butter, flour and salt until well blended. Then add the herbs and cheese, blend well.
- Using a spatula, scrape the batter into a measuring cup. Remove the pan from the oven and pour the batter evenly among the prepared muffin cups. Return the pan to the oven and bake for about 10- 15 minutes. Then turn the oven down to 400ºF and continue baking the popovers until they are puffed and deep golden brown color.
- Remove from oven and cool pan on rack for a few minutes. Remove popovers from pan and serve hot.
Note: These popovers will quickly deflate, and do not hold or store well. So try to eat them fresh and hot from the oven!