Cheese and Chive Popovers

By lorik

Ingredients

• Variation from Food 52:
• 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
• Black Pepper Popovers with Parm and Chives
• Makes 12
• 2 cups milk
• 4 eggs
• 4 tablespoons butter, melted
• 10 ounces all purpose flour
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup Parmesan cheese
• 2 tablespoons chopped fresh chives
• 1 teaspoon grated fresh lemon zest

Details

Servings 8
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

Variation:
1. Heat oven to 450 degrees. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.

2. Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.

3. Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4 cup liquid measuring cup).

4. Bake for 18 - 20 minutes, then lower the oven temperature to 350 degrees. Continue baking until the popovers are deep golden brown, 15 - 18 more minutes.

5. Cool briefly in the pan before removing and serving. You can reheat cooled popovers in a 350 degree oven for about 5 minutes.