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I prefer to make
these in mini-muffin tins, but regular ones work too.
Makes 6
Popovers:
1¾ cups whole
milk or half-and-half, warmed
2 cups flour
1 tsp salt
½ tsp baking powder
3 large eggs, room temp
2 tbls melted butter
1 tbls Dijon mustard
¼ cup grated parmesan cheese, optional
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Makes 12
Popovers:
3½ cups whole milk
or half-and-half, warmed
4 cups flour
2 tsp salt
1 tsp baking powder
6 large eggs, room temp
4 tbls melted butter
2 tbls Dijon mustard
½ cup grated parmesan cheese, optional
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Preheat oven to
450°F
• Combine flour, salt and baking powder together.
• Beat eggs in bowl well. Add milk, melted butter and Dijon mustard;
beat until blended.
• Add flour mixture to egg mixture and beat until just blended. Stir
in cheese.
• You can let the batter rest an hour.
• Spray muffin tin with non-stick spray . Fill muffin tins ¾ full
with batter. Bake without opening door for 15 minutes at 450°F. Then
reduce heat to 375°F and bake for another 15-20 minutes or until
deep golden brown on the outside.
• Remove popovers from the oven and de-mold onto rack. Pierce the
sides with the tip of a sharp knife to let steam escape.
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