We love popovers at our house, and have an old, perfectly cured, cast iron popover pan to bake them in. I have made sage popovers before and the extra flavor is exciting, so this time I decided to add a little asiago cheese to see what that would do.
My daughter was disapproving – you do not mess with popovers or they don’t pop she scolded. I haven’t had popovers not pop in a very long time, so I was pretty sure if I didn’t add too much cheese, it would be okay.
I have also baked popovers in muffin pans with some success. They are still good, even if they don’t fully pop. But the popover pan is more reliable.
Preheat oven to 375°.
- 1 c. low fat milk
- 2 large eggs
Combine milk and eggs in a medium bowl and let stand for 1/2 hour.
- 1 c. all purpose flour
- 1/4 t. kosher salt
- 1/2 t. sage
- 1 T. finely shredded asiago cheese
- 1 T. butter, melted
Combine flour, salt, sage and cheese in a medium bowl, stirring with a whisk. Gradually add flour mixture to milk/egg mixture. Stir in melted butter.
- 1 t. vegetable oil
Coat the popover pan with cooking spray, then brush vegetable oil evenly among the popover cups. Heat the pan in the oven for at least 5 minutes.
Divide batter evenly between popover cups and bake at 375° for 40 minutes. They should be golden brown.
The best part of popovers is poking a hole in the bottom and putting butter in the hole to melt and dribble over your fingers as you eat them. If they are for breakfast, you can add honey in that hole as well. 🙂 No health food here today!
I served these with a crock pot stew that cleaned up a number of odds and ends from the refrigerator. We had quite a conversation clarifying that dinner was a stew made of leftovers and not leftover stew. Aren’t we grammatical?! 🙂
I’ll be honest, these popovers did not fully pop. I think the cheese was perhaps a little too heavy.
Still, they tasted wonderful and we didn’t have any left overs. They were moister and a little more spongy than normal. If you leave out the cheese, they should pop perfectly. Although, I will keep experimenting. I’ll let you know if I can get it to work with the cheese. 🙂