It’s not often that we can enjoy a delicious treat that is just as good when served with dinner as it is with breakfast. These warm and wonderful popovers fit that bill. The perfect accompaniment to your roast beef platter. As well as tomorrow morning’s ham and eggs.
It all is combined in one large bowl. Okay, I must confess …there is one other bowl involved. But, really that’s it. No blender or food processor required. Just your favorite wooden spoon. The prep on this one is minimal. Of course, the green onion is finely chopped but you could easily use pre-shredded cheddar cheese.
The batter is poured into your prepared popover pan or muffin tin. That’s it! The trick for the best results …bake and serve these beauties just before your meal is ready. In the time that your roast is hangin’ out for the required resting time, the popovers can be in the oven baking to golden perfection.
In order for the popovers to rise properly and remain light & airy inside, it is important to follow the baking instructions carefully. Do not open the oven door while they are baking! Similar to when you’re making a souffle, the oven temperature must remain constant to avoid a collapse.
Serve immediately. And don’t forget to offer butter so that it can melt into all of those nooks and crannies.
green onion & cheddar popovers
Based on a recipe from an issue of Garden-Fresh Recipes from Better Homes & Gardens.
- nonstick cooking spray
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup shredded extra sharp cheese (4 ounces)
- 3 green onions, finely chopped
Preheat oven to 450°F. Coat ten cups of a popover pan or ten 2 1/2-inch muffin cups with cooking spray. Fill any empty cups with 1/2-inch of water so the pan does not burn.
In a large bowl, whisk together the flour and salt. In a second bowl, whisk together the eggs and milk. Add the egg mixture to the flour mixture and stir just until mixed. Stir in the shredded cheese and chopped green onions. Fill the prepared cups about three-quarters full with about 1/3 cup of the batter.
Bake 15 minutes. Reduce the oven temperature to 350°F. Bake an additional 10 to 15 minutes or until browned and puffed. Do not open oven door until the end of baking time or popovers will collapse.
Remove from the oven and immediately remove the popovers from the pans. Pierce the side of each popover with a knife to release steam. Serve immediately while warm.
If necessary, reheat popovers in a 350°F oven for 5 minutes to crisp outside edges.
For gluten-free popovers: Replace all-purpose flour with the same amount of Bob's Red Mill Gluten Free 1 to 1 Baking Flour.