Cheesy Popovers
These popovers are light and fluffy on the inside and golden and crispy on the outside. A perfect pairing with any meal.
Servings: 9
Calories: 180kcal
Ingredients
- 3 large eggs, at room temperature
- 2 cups all purpose flour
- 2 cups milk, lukewarm
- 1/2 teaspoon kosher salt
- 1/2 cup parmesan cheese, grated
- 2 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Preheat oven to 425 F.
- Place all of the ingredients in a bowl and whisk to combine. Allow mixture to come to room temperature while oven preheats. This helps with creating a light and fluffy popover.
- Grease each popover tin with cooking spray or butter and fill 3/4 of the way up with batter.
- Bake for 35 minutes and do not open the oven door while cooking.
- Serve immediately.
Notes
- Use a popover pan. While technically, you can make these in a muffin tin, they'll be so much better if they're made in a pan that's intended for popovers. Trust me. It's worth it!
- Bring your eggs and milk to room temperature before making the batter. This helps with producing a light and airy popover instead of dense and chewy.
- Let your batter rest at room temperature while the oven preheats. This also helps popovers rise better and make a fluffy popover.
- GENEROUSLY grease the popover pan. Every part of it. The inside of the wells and the rim. The popovers rise over the edge of the pan and you don't want any part of it to stick!
- Make sure your popovers have enough room to rise and won't hit the oven rack that's above them. Reposition your oven racks if necessary.
- Don't open the oven while the popovers are baking. This will cause them to deflate, and there's nothing sadder than a deflated popover!
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 8g | Fat: 6g | Cholesterol: 15mg | Sodium: 270mg | Fiber: 1g | Sugar: 3g