Mini Provolone Popovers
“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.
Recipe information
Yield
makes 24 popovers
Ingredients
Preparation
Step 1
Whisk together the milk, eggs, flour, 1 tablespoon butter, the salt, and pepper until smooth, then stir in the cheeses and chives. Chill 1 hour to allow batter to rest.
Step 2
Preheat the oven to 425°F with the rack in the upper third. Butter a mini-muffin pan with the remaining tablespoon butter, then heat in the oven until the butter sizzles, about 2 minutes.
Step 3
Gently stir the batter, then divide among the muffin cups (they will be about two-thirds full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.
