Here's an easy and delightful popover recipe that I adapted from the September 2009 issue of The Gourmet - Mini Provolone popovers. These reminded me of gougerés, but the batter is even easier - not a choux pastry, but more like a Yorkshire pudding pastry. (Not that gougerés are difficult to do, but these were super-easy to throw together). Recommended! They're delightful as they are, but I can also imagine serving these alongside a simple soup instead of 'regular' bread rolls, and although these are best served hot, they'd disappear from a picnic basket or lunch box just as quickly.
I used a 24-cup mini-muffin pan, but you can also use a regular muffin pan, if you haven't got a mini one.
Mini cheese popovers
(Väikesed juustukohrud)
Makes 24 popovers
250 ml (1 cup) full-fat milk
2 large eggs
150 g plain flour (1 cup/250 ml)
1 Tbsp butter, melted
0.5 tsp salt
a pinch of black pepper
5 Tbsp coarsely grated strong cheese (I used Gouda)
2 Tbsp finely grated Parmesan cheese
2 Tbsp finely chopped dill or chives
Whisk together milk, eggs, flour, melted butter, salt, and pepper until smooth, then stir in cheeses and herbs. Chill 1 hour to allow batter to rest. (NB! You can make the batter 1 day ahead and keep chilled).
Preheat oven to 220°C/425°F with rack in upper third.
Butter muffin pan with some extra butter, then heat in oven until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about two-thirds full).
Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
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