Cheese Popovers

Cheese Popovers are like savory cream puffs, light and airy on the inside and just slightly crispy on the outside. The secret to light and airy popovers is very light mixing and a very hot oven for baking. They are best served fresh and hot. 

Cheese Popovers, Ingredients:

Makes 8 popovers in a Popover pan or 10 to 12 mini-popovers in a muffin tin.

• 2 cups milk, warm
• 4 eggs, medium size
• 2 cups flour
• 1 tbsp salt
• 1 cup grated gruyere or cheddar cheese

Place the Popover pan in the oven. Heat the oven and pan to 400 °F/200 °C.

Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smoothy. Once combined , remove the popover pan from the oven and spray with non-stick vegetable spray.

While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full.

Top each popover with the grated gruyere cheese divided into equal portions.

Bake for about 40 minutes or until golden brown, they need to be cooked properly inside to avoid deflating.

Remove from the oven your Cheese Popovers, remove from the pan and serve immediately.