When I make popovers, it’s usually for a special* holiday dinner. That being the normal case, I knew that my family would be pleasantly surprised to have them with last night’s dinner. I simmered country style beef short ribs, with a plenty of garlic, rosemary, and onion. The gravy was incredible and just the right thing to pair with these popovers.
P.S. I’ve got to get out of that “special dinner” mindset…any time spent sharing a meal with your family, is special 🙂
|After beating eggs and milk together, add flour, salt, onion, cheese & 2 tablespoons melted butter.|
|After batter rests, fill prepared pan and bake…You’re done!|
Mini Cheese & Green Onion Popovers
1 cup whole milk
1 cup flour, sifted
4 tablespoons unsalted butter, divided
1/2 teaspoon salt
1/2 cup sharp cheese, grated
1/4 cup scallions, chopped (about 2 stalks)
In a large bowl, beat eggs and milk. Add flour, salt, cheese, and green onion and mix until batter is smooth. Melt 2 tablespoons of butter and stir into the batter. Allow popover batter to rest for 30 minutes. Once batter has rested, preheat oven to 400 degrees. Dot mini muffin pan with remaining 2 tablespoons of butter. Place in oven for 5 minutes to melt butter and heat pan. Remove pan from oven and fill each cavity 3/4 full with popover batter. Bake for 18 minutes. Serve immediately.
If there are leftovers, reheat uncovered for 10 minutes on 350 degrees.