Don’t be intimidated by the word popover. This recipe is easy to pull off—and you can make it in an official popover pan or a regular old 12-cup muffin tin. The batter comes together in a blender and you can make it several hours before baking. Impressive to serve at a breakfast or brunch, they’re downright mouthwatering any time of day. Think: crisp outsides with fresh herb flavor plus tender, cheesy interiors.
1¼ cups canola oil, divided
2 cups whole milk
4 large eggs
1 tablespoon unsalted butter, melted
1 teaspoon table salt
2 cups all-purpose flour
3 tablespoons chopped fresh herbs, such as flat-leaf parsley, chives, and thyme
2 teaspoons lemon zest
3 ounces goat cheese, crumbled (about ¾ cup)
Sat fat 3.72g
How to Make It
Preheat oven to 450°F. Place 1 teaspoon of the oil in each cup of a 12-cup popover pan or muffin tin. When oven is preheated, place pan in oven for 5 minutes.
Meanwhile, process milk, eggs, butter, and salt in a blender on low until smooth, 1 to 2 minutes. Add flour and process on medium until well combined. Stir in herbs and lemon zest.
Remove popover pan from oven. Working quickly, divide batter evenly among cups, filling almost halfway. Top evenly with cheese.
Bake for 15 minutes. Without removing pan from oven, reduce oven temperature to 350°F. Bake until puffed and well browned, 33 to 35 minutes more.
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