Herb & Cheese Popovers
If you’re in the mood for a different type of dinner roll this Thanksgiving, give these popovers a try. They look and sound fancy, but they’re actually pretty simple to make. And if you have no popover pan, then use a muffin tin!
INGREDIENTS
– 4 large eggs
– 1 1/2 cups whole milk, room temperature
– 2 tsp sugar
– 1 tsp salt
– 1 1/2 cups all-purpose flour
– 2 tbsp fresh chopped parsley
– 1 tbsp fresh chopped thyme
– 3 tbsp melted butter
– 1/2 cup shredded Gruyere cheese
– 1/4 cup shredded smoked Gouda cheese
INSTRUCTIONS
– Preheat oven to 450°F and set the rack to lower position. Grease a 6-cup nonstick popover pan and set aside.
– Whisk eggs, milk, salt, and sugar until the eggs and milk are smooth. Add the flour, parsley, and thyme. Whisk until mostly smooth. A few small lumps are fine. Pour in the melted and slightly cooled butter and mix to incorporate.
– Divide batter into the prepared popover pan. Alternatively, a 12-cup muffin pan can be used, but the popovers will be smaller. Combine the Gruyere cheese and smoked Gouda cheese. Sprinkle 2 tbsp cheese on top of each popover.
– Place in the preheated 450°F oven. Bake for 15 minutes, then reduce the heat to 375°F without opening the oven door, and continue to bake for 20-25 additional minutes or until the popovers are fully browned and crisp on top.
– Remove from the oven and immediately remove the popovers from the pan and place on a rack to cool for 3-5 minutes. Letting popovers cool in the pans will cause them to deflate. Serve hot.
