For the best results, use nonstick mini muffin pans, so the popovers can be easily freed from the cups. If the popovers happen to get stuck, gently pry them out with a small icing spatula or offset spatula, as a paring knife may scratch the pan.
Prep Time
15 minutes
Cook Time
20 minutes
Servings
12
Ingredients
Canola oil for greasing pans
1 cup flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 Tbs. finely snipped fresh chives
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 Tbs. unsalted butter, melted
3 oz. Gruyère cheese, coarsely grated
Directions
Make the batter
Preheat an oven to 450°F. Generously oil 24 wells of 1 large or 2 small mini muffin pans.
In a large bowl, whisk together the flour, salt, pepper, and chives. In a large measuring pitcher, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if some lumps remain).
Bake the popovers
Fill the prepared muffin cups to within about 1/4 inch of the rims. Place 1 scant tsp. grated cheese in the center of each filled cup. Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer.
Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).
Rated 5 out of
5 by
chefkatie from
Perfect Treat!I substituted chives for scallions, absolutely delicious! I served as a side to Buffalo Chicken Chili. A brand new family favorite.
Date published: 2016-01-13
Rated 5 out of
5 by
rcjhku93 from
Family favoriteWe replaced rolls a couple years ago with this receipe for Thanksgiving and was the highlight for everyone. Just delicious - and unique!
Date published: 2014-11-27
Rated 3 out of
5 by
SeaKC from
These were okay for me...These were just okay for me. I loved the texture and they were super easy to make, but they lacked a little flavor. I'm going to make them again, and add a bit more cheese and herbs.
