Dinner Popover – with or without Cheese Filling

• 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

1. Preheat oven AND cast iron pan to 425 degrees
2. Brush standard muffin cups with Crisco
3. Using a whisk, combine all of the upper ingredients, except the flour
4. When ingredients are blended, add the flour and fold gently just until blended – DO NOT OVERMIX
5. Fill muffin cups only halfway
6. Place muffin pan in hot oven and cook for 12 minutes
7. Reduce heat to 375º
8. Rotate pan, and cook for 10 more minutes
9. Pierce each muffin top with a skewer to let steam escape and let cook another 5 minutes
10. Remove and serve immediately

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

12. Crisp up two strips of bacon in a skillet
13. Thaw and squeeze dry 1/2 C frozen spinach
14. Saute in butter, then mix in 1/2 TBL AP flour
15. Add 1/2 C whole milk
16. Add 1/2 tsp fresh nutmeg
17. Season to taste with salt and pepper
18. Cut top of  popover and stuff with spinach mixture
19. Great when served with eggs

BASIC POPOVER

• 3 Large eggs
• 1 cup whole milk
• 1 cup AP flour
• three TBL butter . Melted
• Scant salt

1. Bake in cups at 375 for 40 minutes
2. Slit top
3. Bake 10 more minutes
4. 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)

1. Preheat oven and skillet to 425º
2. Mix ingredients, reserving 2 TBL melted butter
3. Optional:  Blanche asparagus, broccoli, spinach, etc for filling
4. Put 2 TBL melted butter (from Step 2) into bottom of skillet
5. Put in vegetables
6. Pour egg mixture over top
7. Return to the oven and cook 20 minutes