Chive Parmigiano-Reggiano Popovers

Name: Chive Parmigiano-Reggiano Popovers
Yield: Makes 12 small popovers
Cuisine: United States
Ingredients: 1½ cups unbleached (all-purpose) flour; ¼ teaspoons Flaky sea salt, such as Jacobsen or Maldon; 2 tablespoons finely chopped fresh chives; 1½ cups whole milk, at room temperature; 3 large eggs, at room temperature; ¼ cup finely grated Parmigiano-Reggiano cheese; Butter for serving

Preparation info

Makes
12
small popovers

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Popovers are light, airy pockets of goodness and they are a snap to make, requiring just a few ingredients. They can be mixed, baked, and put on the table in very little time. Keep in mind that it’s okay if the batter is a little lumpy; avoid overmixing, and the batter will smooth out as it bakes.

Ingredients

3 large eggs, at room temperature
1½ cups whole milk, at room temperature
1½ cups

Americas
United States
Bread
Vegetarian

Method

Position a rack in the lower third of the oven and preheat the oven to 450°F. Put a nonstick mini popover pan in the oven to preheat.

In a large bowl, vigorously whisk the eggs and milk until frothy, about 1 minute. Add the flour and salt and stir just until incorporated (there