No denying that popovers are one of my favorite foods and my mother use to make them as a special treat when I was young.
They are so light they literally melt in your mouth.
I did not have a mini-muffin pan (borrowed but never returned) so I used my medium size silicone baking molds. I love these molds and have to buy some more as they are great for baking anything and I especially love the cleanup.
They did not rise as high as some other popover recipes I have but they had a really good flavor with the provolone. I also loved them because you cooked them at the same hot temperature – 425 degrees.
Mini Provolone Popovers
Makes24 popovers
1 cup whole milk
2 large eggs1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives
Whisk together milk, eggs, flour, 1 Tbsp butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining Tbsp butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
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