Cheddar Cheese and Chive Popovers! This recipe is absolutely amazing. This is as close to FOOL-PROOF as popovers can be! You’ve got to try this!
You guys. . these popovers.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans (as seen above), which have straight-walled sides rather than angled. Popovers impressively rise up and over the pans they’re baked in. They have a crisp exterior but a soft, pillowy interior and are just heavenly to eat.
I’ve had this popover pan for a few months now and just got around to using it. And I know these aren’t perfect but I still think they’re beautiful.
What I love about this recipe. No mixer or blender required. Just one bowl, a whisk and a rubber spatula.
Because who wants to mess with a blender? and I don’t know . . I kind of feel like you want keep it simple and do everything by hand with this one. Feels more like you are creating something. I made some more popovers using the same method, which I’m sharing tomorrow, and these popovers are standing up more so the no blender method works!
It’s really amazing what a few eggs + some butter + flour will give you. And I made these popovers with both regular and room temp eggs and milk. Both worked fine for me.
My little guy here is starting to deflate but I don’t care. These were so delicious and so easy to make. I followed this pretty fool-proof recipe from The Kitchn and then made a few adjustments. And in all my excitement and shooting photos, I forgot to pierce the sides with a knife. If you do this, the steam will escape and “the airy crowns will stay proud and puffy.”
Proud and puffy until . . you stick the entire thing into your mouth and devour.
And you can bake these in a regular muffin pan as well, so don’t take forever like me and just make these! Next up, cinnamon sugar popovers. Wait for it. . .
They will be on the blog tomorrow.
And yes, I’m excited.
- 1 tablespoon unsalted butter, plus extra for greasing the pan
- 3 large eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup milk (I used 2%)
- ¾ cup cheddar cheese, freshly grated
- ¼ cup chives, finely diced
- Preheat the oven to 450°F, and thoroughly grease your popover pan. Melt the tablespoon of butter and set it aside to cool slightly. Break the eggs into the same bowl and whisk gently. Then whisk in the flour, salt, and milk until just barely blended; a few lumps are fine.
- Add in the cheddar cheese and chives and, using a rubber spatula, gently fold the cheese and chives into the batter. Don't over mix.
- Fill the cups ⅔ full (3/4 full for large popovers), and bake at 450 degrees for 15 minutes. Then, reduce the oven temp to 350 degrees and bake for an additional 20 minutes. (Do not open the oven! Opening the oven door in the first 20 minutes can cause them to collapse.)
- When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately.
Adapted from The Kitchn.