Yield: 4 popovers
Time: 45 minutes
Crusty, crispy and savory popovers, easy to make, and a great accompaniment to a lot of dishes. They are light and airy and the fragrance of the Parmesan baking in the oven makes your mouth water.
- 1 cup (225 g) self-rising flour
- 1 Tbsp unsalted butter
- 2 Tbsp grated Parmesan
- 1 cup (225 ml) milk
- 2 large eggs
- salt and pepper
- extra butter for greasing muffin pans
Preheat oven to 450°F (230°C). Grease a muffin pan with butter and place in the oven to heat. Melt 1 tablespoon butter over low heat in a small saucepan. Set aside.
Sift flour in a bowl. Combine melted butter, milk, eggs, salt, and pepper in a mixer and process it for 1 minute. With the motor running, add flour gradually and process it until well combined.
Remove muffin pan from the oven. Fill each greased muffin cup two-thirds full and top each with a generous teaspoon of grated Parmesan cheese. Fill any empty muffin cup with water to prevent scorching.
Bake popovers for 15 minutes at 450°F (230°C). Without opening the oven door, reduce temperature to 350°F (175°C) for another 20 minutes, or until popovers are puffed, golden and crispy on top.