Popover – with or without Cheese Filling

by on September 2, 2013 » Add the first comment.
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Preheat oven AND cast iron pan to 350 degrees

  • 2 C warm milk
  • 2 C AP flour
  • 4 TBL melted butter
  • 1 tsp coarse salt
  • 4 large eggs
  1. Brush standard muffin cups with Crisco
  2. Using a whisk, combine all of the upper ingredients, except the flour
  3. When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
  4. Fill muffin cups only halfway
  5. Top with Gruyere cheese
  6. Preheat oven to 425º
  7. Place muffin pan in hot oven and cook for 20 minutes
  8. Reduce heat to 375º
  9. Rotate pan, and cook for 15 more minutes
  10. Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
  11. Remove and serve immediately

You can serve just like this, or fill with spinach.  If you want them filled, continue with step 12.

  1. Crisp up two strips of bacon in a skillet
  2. Thaw and squeeze dry 1/2 C frozen spinach
  3. Saute in butter, then mix in 1/2 TBL AP flour
  4. Add 1 C whole milk
  5. Add 1/2 tsp fresh nutmeg
  6. Season to taste with salt and pepper
  7. Cut top of  popover and stuff with spinach mixture
  8. Great when served with eggs


Find more like this: Breads, Pasta, Potatoes, Starches, Breakfasts, Lunches

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