Not sure why these old-fashioned beauties are not made very often, and they have a reputation of being complicated or too hard or whatever BUT, they are actually quite easy. We enjoyed them for Easter dinner this Spring. Here is the recipe that I used, adapted from Country Living magazine.
Cheddar Cheese Popovers
Ingredients
4 large eggs + 2 egg whites
1 and 3/4 cups low-fat or skim milk
1 and 1/2 cups all-purpose flour
3/4 teaspoon salt (I omitted this)
1 cup finely grated 2% cheddar cheese
2 tablespoons no-trans-fat tub margarine (or butter)
Directions
Preheat oven to 400 degrees – this is key. Have it this HOT!
In mixing bowl, whisk together the eggs, egg whites, milk and flour. Stir in the cheese and set aside.
Place two 6-cup popover pans in oven for 10 minutes. (I used regular 12-cup muffin pans.) Remove pans from oven, and brush with the margarine.
Evenly divide popover batter among the muffin or popover cups; return to the oven. Bake until popovers are puffed over the pan rims and golden brown, about 25 minutes. Cut a slit into the top of each popover and return to oven for 10 more minutes.
Serve immediately, piping hot! Makes 16-18 smaller popovers or 12 large popovers
Scrumptious!! Even lightened up 🙂 with skim milk, egg whites and no salt.
I’m not sure I’ve ever had a popover before, but those sound REALLY delicious!! Adding this to my must try list.
Let’s try them when we visit.
Yes, please!
These were soooo delicious!!
These were cheddar cheese, and that is the first time that I have made popovers with cheese. I usually – not that it is often – make them plain. You can also add herbs and spices to the batter.
Why do you cut a slit in them?
You cut a slit to let the trapped steam escape. Otherwise the popovers are limp and soggy – ugh.