Popovers are deceptively simple and deceptively easy little treats. Though there are special tins especially for popovers, I’ve always had perfect success using an ordinary muffin tin. The key is to bake them until they are high and crusty, and as with many things that magically rise to stratospheric heights, not to peak during baking.

cream cheese popovers

From the Joy of Cooking

Whisk together 1 cup AP flour and 1/2 t salt. In a separate bowl, combine 2 large eggs, 1 1/4 cups milk and 1 T warm melted butter. The milk and eggs should be at room temperature, otherwise the melted butter will harden upon contact with the cold milk.  Fold the liquids into the flour mixture just until blended. Fill a greased muffin tin 1/3 full. Drop a dollop of cream cheese (or other cheese of your liking) in the middle of each cup and cover with batter. The cups should be about 2/3 full. Bake for 15 minutes at 450 degrees. Then reduce the oven temperature to 350 and bake for another 20 minutes. Remove from the oven and puncture each popover with a sharp knife. Enjoy warm, while they retain their crisp shape and gooey, cheesy inside!

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