- 1 C warm milk
- 1 C AP flour
- 1/2 C grated cheese – Fontina, Mozzarella, etc
- 4 TBL melted butter
- 1/2 tsp coarse salt
- 4 large eggs
Optional for stuffing: Hot chopped spinach with cheese
- Preheat oven AND cast iron pan to 425 degrees
- Brush standard muffin cups with Crisco
- Using a whisk, combine all of the upper ingredients, except the flour
- When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
- Fill muffin cups only halfway
- Place muffin pan in hot oven and cook for 12 minutes
- Reduce heat to 375º
- Rotate pan, and cook for 10 more minutes
- Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
- Remove and serve immediately
You can serve just like this, or fill with spinach/cheese.
If you want them filled, continue with step 12.
- Crisp up two strips of bacon in a skillet
- Thaw and squeeze dry 1/2 C frozen spinach
- Saute in butter, then mix in 1/2 TBL AP flour
- Add 1/2 C whole milk
- Add 1/2 tsp fresh nutmeg
- Season to taste with salt and pepper
- Cut top of popover and stuff with spinach mixture
- Great when served with eggs
BASIC POPOVER
- 3 Large eggs
- 1 cup whole milk
- 1 cup AP flour
- three TBL butter . Melted
- Scant salt
- Bake in cups at 375 for 40 minutes
- Slit top
- Bake 10 more minutes
- Serve stuffed with cream cheese
PAN POPOVER
- Small cast iron skillet
- 3 eggs
- 1/2 C milk
- 1/2 C flour
- 2 TBL melted butter plus 2 TBL melted butter (used separately)
- 1 C fontina or gruyere cheese (Alt: Parmesan or Pecorino)
- Preheat oven and skillet to 425º
- Mix ingredients, reserving 2 TBL melted butter
- Optional: Blanche asparagus, broccoli, spinach, etc for filling
- Put 2 TBL melted butter (from Step 2) into bottom of skillet
- Put in vegetables
- Pour egg mixture over top
- Return to the oven and cook 20 minutes
