Gruyère-Chive Mini Popovers
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.
- 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
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).