Gruyère-Chive Mini Popovers
These delightful mini popovers are golden brown, crusty on the outside, and irresistibly cheesy on the inside. With a touch of freshly snipped chives, they make for the perfect bite-sized treat to serve at any gathering. The airy texture and savory flavors will have everyone reaching for seconds. Enjoy these warm from the oven for a delightful appetizer or snack.
— Constant Cookbook
Ingredients
- Canola oil for greasing pans
- 1 cup flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs. finely snipped fresh chives
- 1 1/4 cups milk, at room temperature
- 2 eggs, at room temperature
- 1 Tbs. unsalted butter, melted
- 3 oz. Gruyère cheese, coarsely grated
Instructions
- <b>Make the batter</b>
- Preheat an oven to 450&#176;F. Generously oil 24 wells of 1 large or 2 small mini muffin pans.
- In a large bowl, whisk together the flour, salt, pepper, and chives. In a large measuring pitcher, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don&rsquo;t worry if some lumps remain).
- <b>Bake the popovers</b>
- Fill the prepared muffin cups to within about 1/4 inch of the rims. Place 1 scant tsp. grated cheese in the center of each filled cup. Bake, without opening the oven door, for 10 minutes. Reduce the oven temperature to 350&#176;F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer.
- Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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