I’ve been wanting to make popovers for quite some time but I was torn because I wasn’t sure if it was worth it to buy the popover pan. But when I came across this mini popper recipe that doesn’t even require the pan, I was ecstatic! (But let’s face it. I’m eventually going to buy one anyway.) It was easy to make and tasted amazing with its subtle cheesiness and spongy, moist interior.
Cheesy Popovers (adapted from Sunny Anderson):
Yields 24 mini poppers
- 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, optional
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 over and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne, if using.
Bake the popovers until crisp and golden, about 18-20 minutes. Remove from the oven and serve immediately.