Prep Time
20 minutes
Cook Time
30 minutes
Yield
12 Servings
Ingredients
5 egg
1⁄2 teaspoon salt
1 2⁄3 cups milk
1⁄8 teaspoon cayenne pepper
1 2⁄3 cups flour
3 tablespoons cheese, hard (Vermont)
2 tablespoons butter
3 ounces cheese, cheddar (Shelburne Farms)
Instructions
Preheat oven to 400. Beat eggs with milk, then beat in the flour, melted butter, salt, cayenne, and grated cheese until completely smooth. This can be done in a blender. Brush 12-15 muffin cups with butter. Distribute the grated cheddar among the prepared muffin cups, then pour the popover batter over the cheese, filling each cup about 2/3. Put the popovers in the oven and immediately reduce the temperature to 375. Bake for about 50 minutes. They will balloon up over the rims of the cups and should be golden brown. They are best served hot, but if you need to wait a bit, loosen gently and tilt sideways in their cups. Cut a small slit in each with a sharp knife so that steam can escape. Serve within the hour.