Cheese and Chive Popovers

By drumchik

Ingredients

• 2 cups whole or 2% milk
• 4 eggs
• 1/4 cup snipped fresh herbs (rosemary, thyme, sage, and/or chives)
• 1/8 teaspoon salt
• Freshly ground black pepper
• 2 cups all-purpose flour
• Nonstick cooking spray
• 1 1/2 cups shredded Gruyere or Parmesan cheese

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Place a rack in the middle of the oven and preheat to 400 degrees F.

2. Place 1 large or 2 small popover pans in the preheated oven (you'll need 8 to 9 cups total).

3. Meanwhile, in a small saucepan heat the milk over low heat for 3 to 4 minutes, or until warm to the touch. In a large bowl, combine the eggs, herbs, salt, and a generous grinding of pepper. Add the warm milk while whisking to keep the milk from cooking the eggs. Sift the flour into the milk mixture and whisk well.

4. Remove the pan(s) from the oven and coat with nonstick cooking spray, making sure the entire cups are well coated (popovers love to stick if you're not fastidious). Fill each of the cups three-fourths full and sprinkle about 2 heaping tablespoon of cheese on top of each

5. Bake for 35 minutes or until the popovers have risen and are golden brown. Serve immediately.

Makes: 8 to 9 servings
Serving size: 1 popover
Yield: 8 to 9 popovers
Prep 25 mins
Bake 400° 35 mins

nutrition facts (Cheese and Chive Popovers)
Servings Per Recipe 8, cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 122, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 3, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 170, Potassium (mg) 174, calcium (mg) 313, iron (mg) 2, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet