I’ve made popovers a few times before, and honestly they get better every time. The egg is what gets them to puff up and become airy, but somehow they keep a crispy outer shell that just makes them so delicious. Extra tip: I haven’t tried this but apparently letting the batter sit overnight gets them even puffier. Recipe below. Enjoy!
Cheddar jalapeño popovers
- 2 tbsp salted butter
- 1 cup milk
- 1 cup AP flour
- Dash of salt
- 2 eggs
- Shredded cheddar
- Jalapeño, diced
- Preheat oven to 425. Butter your muffin tin.Heat your milk on low for about 1 min on the stove. Transfer to a mixing bowl.Melt butter in the same pan and add to the bowl. Whisk in eggs and then mix in flour. Combine all together until smooth.
- Meanwhile shred cheddar and finely grate or chop a jalapeño. Combine and put aside.
- Place your tin in the oven for 2 min right before baking to get it hot. Remove from oven and pour in 1 tbsp of mixture or whatever is about up to the top line of the tin. Bake for 10 min. Check to make sure tops aren’t burning, and then bake for another 2 minutes. Remove and serve!
A lot of recipes say you need a popover pan, but I just used a mini muffin tin. Hence why these guys are mini… Note: you can add other things in the middle if you want. I have added cooked breakfast sausage and peppers or other cheeses. Or, just keep them simple and serve with butter and jam.