I've made popovers by starting with a cold oven, and now I've made them by starting with a hot pan. The results are the same. Both times they pseudo-popped over. What can I say. Maybe it is my oven.
In any case they always taste amazing. Something about eggy batter straight from the oven always works for me. And this time, with honey-goat cheese thrown in the midst, they are so delicious you cannot resist one or five.
Even though the recipe state: Serve Immediately, I brought these to a party and they went over well. The savory sweetness holds up over time.
Honey-Goat Cheese Popovers
Makes 12, from Eats Well With Others
- 3 large eggs, room temperature
- 1 1/2 cups 2% milk, room temperature
- 1 1/2 cups white whole wheat flour
- 1 1/4 tsp salt
- 1 1/4 tsp freshly ground black pepper
- 4 oz goat cheese, room temperature
- 2 tbsp honey
- Preheat oven to 450F, with an oven rack in the lower third of the oven. Preheat a muffin tin in the oven while you prepare the batter.
- In a large bowl, whisk together the eggs and milk. Whisk for a minute so that the mixture becomes frothy.
- Sprinkle the flour, salt, and black pepper over the top. Whisk until well combined. There may be some small lumps remaining.
- In a small bowl, mix together the goat cheese and honey.
- Remove the muffin tin from the oven and spray with cooking spray. Divide the batter among the cups, filling them about 3/4 full. Drop about a tsp of goat cheese into the center of each cup, dividing it evenly.
- Bake popovers for 15 minutes at 450F. Lower heat to 350F and bake for another 15-20 minutes more, until puffed up and browned all over. Immediately turn out onto a wire rack when done. Serve immediately.