Hey guys! Clara here while Jacquelyn is off in Mexico! I’m a big believer in the fact that popovers do not get enough credit. Light air filled puffs of warm pillow-y dough? Yep, I went there. They are all of those things, and then some, which makes them utterly perfect for elevating a spring brunch. I’d make fresh herbs the theme here, lacing some soft scrambled eggs, a salad of mixed greens, and the popovers, of course, with fresh chives and whatever other herbs you have on hand (dill would be divine!). Then pull it all together with a bit of bubbly and fresh grapefruit juice for something slightly different, and I’d say you have the recipe for a perfect spring Sunday brunch! The popovers are best served warm right out of the oven, but if you’re tight on time, bake them the night before and defrost for a few minutes at 350° until soft and warm.
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- 1 ½ cups all-purpose flour
- ¾ tsp salt
- 3 large eggs, at room temperature
- 1 ½ cups whole milk, at room temperature
- 1 ½ tablespoons fresh chives, minced
- 1 cup sharp cheddar, finely grated
- 1. Preheat the oven to 350°. Generously coat a muffin pan with vegetable or oil spray and set aside.
- 2. In a medium bowl, combine the flour and salt. In a measuring cup, measure out milk, add the eggs, and beat until combined.
- 3. Pour the wet ingredients into the dry ingredients and mix until nearly smooth. The batter will be thin with a few lumps. Fold in ½ cup of the cheddar cheese and the chives. Transfer the batter to a large measuring cup (can be done in batches) to make it easier to pour until the muffin wells.
- 4. Preheat the muffin pan in the oven for 2 to 3 minutes. Remove the pan and carefully pour the batter into each well, filling them a little more than halfway. Top with the remaining ½ cup of cheddar cheese. Bake for 30 to 35 minutes until tall, puffed, and golden brown.
- 5. Popovers are best served when they’re still warm and steamy!
Recipe & Photography: Clara Persis