Popovers are a light, flavorful and impressive side dish, but require a special pan. Not these popovers! Mom’s delicious Italian Popovers can be baked in in muffin tins.
2 large eggs
1 cup all-purpose flour
1 cup whole milk
1/4 teaspoon salt
2 ounces prosciutto, chopped
1/2 cup (2 ounces) packed shredded Fontina cheese
2 tablespoons chopped green onion
- Preheat oven to 375 degrees. Heavily butter 8 (2- to 2 1/2-inches wide) popover or muffin cups.
- In a blender, mix together the eggs, flour, milk and salt.
- Pour into a mixing bowl and stir in prosciutto, cheese and onion. Immediately pour batter evenly into prepared cups — they will be very full. I like to use a 1/2-cup measure to make sure I put some of the cheese and prosciutto in each cup. Fill any empty muffin cups halfway with water to prevent burning.
- Bake about 35 to 40 minutes or until popovers are golden brown and firm to the touch. Let popovers sit for a minute or two in the pan before removing. Serve hot.
Make ahead: Popovers can be baked earlier in the day, cooled and covered on the kitchen counter. Reheat before serving.