Cheesy Popovers

By Bostoncook

Ingredients

• 2 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup smoked gouda cheese, or fontina

Details

Servings 8

Preparation

Step 1

1. In bowl, beat eggs with milk for 1 minute or until frothy; stir in flour and salt until blended but still lumpy. Stir in cheese.

2. Spoon into 8 greased muffin cups, filling three-quarters full. Place pan in centre of cold oven. Turn oven to 450°F; bake for 25 minutes.

3. With skewer, puncture each popover; bake for 5 minutes longer or until golden brown, crisp and puffed. Let cool in pan on rack for 5 minutes. Run knife around edge of popovers and turn out onto rack. (Popovers can be cooled completely, covered with towel and set aside at room temperature for up to 8 hours; reheat in 325° oven 5 to10 minutes.)

Notes: yum, yum, yum, yum, yum! So, so good. Made just as written other than using eggbeaters for the eggs. Used smoked gouda, which was perfect. Definite repeaters.