Happy 2015~!!
A couple of weeks ago, I dined at a restaurant with friends and they served popovers instead of bread as starters. The popovers were lightly crisp on the outside and soft, fluffy, and eggy on the inside–Reminded me of a combination of soufflé and mochi bread. They were so delicious, and quite frankly I was mind blown that it was the first time that I had ever heard of popovers!
The very next day I started researching for a good recipe and came across Chef John’s recipe on Allrecipes.com. The recipe seemed pretty easy and had many positive reviews, so I decided to try it out. After I made it the first time, I decided to experiment and make different flavors. Here is my version of the recipe with my personal tweaking.
Ingredients:
- unsalted butter (for greasing the pan)
- 2 large eggs
- 1 cup whole milk (2% or non-fat would probably work too)
- 1 cup cake flour
- 1/2 teaspoon salt (I used a little less of this since cheese has salt)
- 1 pinch cayenne pepper
- 1/4 cup thinly grated mild cheddar cheese
- garlic, granulated and unsalted (optional)
- parsley (optional)
(makes 9, using a cupcake/muffin pan)
Directions:
Grease the muffin tins with butter.
Place the eggs, milk, flour, salt, and cayenne pepper together in a small mixing bowl.
Whisk with a hand mixer until smooth. You may need to manually mix in the sides.
Pour the batter into each of the muffin tin, filling them about 3/4 of the way up the sides.
The first row (from left to right), I sprinkled about 2 teaspoons of grated cheddar cheese over each of the batter. The middle row, I sprinkled about 3 pinches each of granulated garlic, and added about 2 teaspoons of grated cheddar cheese over each of the batter. The last row, I sprinkled about 3 pinches each of parsley, 3 pinches each of granulated garlic, and then added about 2 teaspoons of grated cheddar cheese over each of the batter.
Place the pan in the cold oven (not preheated), and turn the heat to 450F. Bake until puffed and well-browned. For me, they took 23 minutes to bake.
The parsley/garlic/cheese combination is my favorite. Enjoy!