My dear husbanders bought me a pop-over pan for Christmas so I decided to give it a whirl. I used a basic popover recipe as a starting point, but I added provolone cheese and dill. They were good, but didn’t quite “POP” because I think the cheese was too heavy. Even without the pop, they were light and airy, with nice big bubbles that reminded me of those bubbles you get in a great pizza.
PROVOLONE & DILL POPOVERS
Yield: 6 popovers
3/4 tablespoons unsalted butter, melted, plus softened butter for greasing pans
3/4 cups flour
1/4 teaspoon kosher salt
1/4 cup finely grated aged provolone cheese
1/2 teaspoon dried dill
2 large eggs, at room temperature
3/4 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, cheese, dill, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.