Hello everyone! Here is an easy popover recipe just in time for the holidays. If you haven’t tried making popovers yet, this simple recipe will make it look like you have been baking them for years. I love making popovers during the holidays because they are so versatile. Their hollow interior allows you to fill them up with anything and everything, while keeping a crisp exterior.
Popovers are light and airy, making them a perfect breakfast treat. Simply serve them with jam and butter or scrambled eggs. In this variation, I add Parmesan cheese for an extra layer of flavor. You can also add herbs or make them sweet by dipping them in melted butter while still warm and rolling them in a cinnamon/sugar mixture. I wish you all a very happy Thanksgiving!
1½ cups milk
2 large eggs
¼ cup Parmesan cheese (optional)
5 tablespoons melted butter
1½ cups all-purpose flour
Preheat oven to 425 ˚F. Spray a teaspoon or so of melted butter or vegetable oil in each cup of a 12-popover tin and put it in oven while you make batter but don’t leave it in too long. Add all the ingredients (except the flour) to a blender. Mix for 10 seconds or until smooth. Add the flour and mix until well combined, about 5 seconds more.
Carefully remove popover tin from the oven and fill each cup about 2/3 full. Bake for 20 minutes, then reduce heat to 350˚F and continue baking for 10 minutes more, or until popovers are puffed and browned. Do not open the oven! Remove from pan immediately and serve hot.