Popovers with Parmesan cheese and chives

Must Try

Popovers are a kind of cross between sandwiches and cakes, but very light. By pre-heating the molds they rise quite a bit and the result is like a savory cloud. Great for a drink or for breakfast!


For 4-6 popovers:

  • 2 tablespoons butter
  • 240 milliliters of whole milk
  • 2 large eggs
  • 20 grams Parmesan cheese
  • 2 tablespoons chives
  • 100 grams of flour
  • Muffintray or 4-6 aluminum molds

Preheat your oven to 200 degrees and place the muffin tray or aluminum molds on a baking tray in the oven. Melt the butter, finely chop the chives and grate the Parmesan cheese. Heat the milk in a saucepan over low heat.

Beat the eggs and season with a pinch of salt, black pepper, three quarters of the Parmesan cheese and the chives. Now add the milk while stirring and sieve the flour on top. Beat until you see no more lumps, but do this as briefly as possible.

Remove the tray or molds from the oven and grease with the butter (watch out for your hands!). Fill three quarters with the batter and top with the remaining Parmesan cheese.

Bake the popovers for 20 minutes and then lower the temperature to 170 degrees. Bake for another 10 minutes until well risen and golden brown. Immediately remove the popovers from the oven and make a slit on the side so they don’t collapse too much. Serve immediately.

Source: Culy by culy.nl
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