Black Pepper Cheddar Popovers

Happy Tuesday!

If you are looking for giant popovers, then you came to the right place. This recipe makes the puffiest popovers I have ever seen, which makes them more fun to make and eat. The black pepper in these popovers makes them savory, so they would not be as good for jelly and butter as these. And if you are looking for really sweet popovers, then you should give these a try. 

The second best thing about popovers (the black pepper being first) is the cheese. It stays on the top and makes a wonderful, crispy layer. The original recipe calls for Gruyere cheese instead of cheddar cheese, but we always have cheddar on hand. I have made them twice now with the cheddar, and even though I am still planning on trying it with Gruyere sometime, I am really a fan of the cheddar. They are a great addition to breakfast or brunch, and I can't wait to try them with a bowl of homemade soup!

Black Pepper Cheddar Popovers
Makes 6 popovers

1 cup milk
2 eggs
1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1 cup flour

1 tablespoon butter, cut into 6 pieces

2 oz. cheddar cheese, cut into 6 pieces

1. Preheat the oven to 375°. Put a small cube of butter into each well of a popover pan*. Set aside until ready to use.

2. In a small saucepan, heat the milk to 125°, or until very warm but not bubbling. In a medium bowl, whisk the eggs together with the salt and pepper. When the milk has reached the desired temperature, slowly whisk it into the egg mixture in a small stream. Add the flour to the bowl, and whisk to combine. There may be small lumps in the batter. 

3. When the batter is all mixed, place the popover pan in oven to preheat for about 5 minutes. Quickly remove the pan from the oven and pour the batter into each well, about 3/4 of the way full. Place a cheese cube on top of the batter, and place the popover pan back in the oven. Bake for 40 minutes, until golden brown and puffed. Do not open the oven ahead of time, or the popovers might deflate. Enjoy!

*If you do not have a popover pan, you can use a muffin pan with about the same result. Reduce the butter and fill the muffin wells about half way with the batter. Also, cut the cheddar into smaller cubes before placing them on top. 

Source: Jodi Elliott from Tasting Table