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.
Author:(From "Fresh Tastes" by Lee Clayton Roper)
Yield:8 popovers 1x
Category:Side dishes, easy entertaining
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.