Mini Provolone Popovers
Light and airy mini popovers filled with melty provolone and parmesan cheese, seasoned with fresh chives. These savory pastries puff up beautifully and are best served straight from the oven.
24 servings
1 hr 32 min
Ingredients
- •1 cup whole milk
- •2 whole large eggs
- •1 cup all-purpose flour
- •2 tablespoons unsalted butter
- •½ teaspoon salt
- •⅛ teaspoon black pepper
- •⅓ cup provolone
- •2 tablespoons parmesan
- •1½ tablespoons chives
- •1 piece mini-muffin pan
Cooking Instructions
- 1.
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
60 min
- 2.
Preheat oven to 425°F with rack in upper third.
10 min
- 3.
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
2 min
- 4.
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.
20 min
