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Add a photoThe parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead
Servings: 24
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Ingredients
- 1 cup whole milk
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, melted, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup finely chopped provolone
- 2 tablespoons grated parmesan
- 1 1/2 tablespoons chopped chives
Directions
- EQUIPMENT: a 24-cup mini-muffin pan
- Whisk together milk, eggs, flour, 1 Tbsp butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
- Preheat oven to 425°F with rack in upper third.
- Butter muffin pan with remaining Tbsp butter, then heat in oven until butter sizzles, about 2 minutes.
- Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
- NOTE: Batter can be made 1 day ahead and chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 24 servings | |
| Calories 49 | |
| Calories from Fat 22 | 45% |
| Total Fat 2.44g | 3% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 87mg | 4% |
| Potassium 30mg | 1% |
| Total Carbs 4.56g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.61g | 0% |
| Protein 2.15g | 3% |
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