Mini Provolone Popovers

Mini Provolone Popovers
Milwaukee Journal Sentinel Published 4:58 p.m. CT Jan. 21, 2017
22-popovers

These popovers are incredibly easy and quick to mix up. Good luck making it to the table with these tasty bites before several are snatched up right out of the oven.

This recipe was lightly adapted from one by Andrea Albin in Gourmet magazine.

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Recipe tested by Amy DeWall Dadmun

Makes 24 popovers

1 cup whole milk
2 large eggs
1 cup flour
2 tablespoons unsalted butter, melted (divided)
½ teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated Parmesan
1 ½ tablespoons chopped chives
Preheat oven to 425 degrees.

In a bowl, whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Butter a 24-cup mini-muffin pan with the remaining tablespoon butter.

Gently stir batter, and then divide among muffin cups (they will be about three-quarters full). Bake until puffed and golden brown, 18 to 20 minutes. Serve immediately.

Note: Batter can be made 1 day ahead and kept chilled.