Mini Provolone Popovers

Name: Mini Provolone Popovers
Yield: makes 24 popovers
Ingredients: 1 cup whole milk; 2 large eggs; 1 cup all-purpose flour; 2 tablespoons unsalted butter, melted; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup finely chopped provolone cheese; 2 tablespoons grated Parmesan cheese; 1 1/2 tablespoons chopped chives; Special equipment: 24-cup mini-muffin pan

November 7, 2012

“Popover” may be one of the most inherently cheerful words in the language; it evokes something baked, warm, and fragrantly delicious. Infused with two savory cheeses, these foolproof, airy popovers, made in a mini-muffin pan, more than live up to their enticing name. They take little time to prepare and are best served hot, but if your oven is juggling multiple priorities, you can mix the batter a day ahead and chill, covered, until you’re ready to bake.

Recipe notes

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