Pepper & Parmesan Popovers

Drool might have exited my mouth while these popovers were baking. The overwhelmingly buttery aroma of the savory pastries wafting through the air, it's almost too much for a girl to handle! Almost. And oh yeah, they taste even better than they smell! This is the updated version of the Cheese Puff recipe in my Nani's Better Homes & Gardens cookbook, which kind of evokes the idea of a popover or souffle, using toast, mayo, cheese and eggs. My version is just as easy and slightly more sophisticated, but I must note, and this is of great importance, the popovers must be eaten hot out of the oven (I think you'll be able to handle this) as that is when they taste the absolute best.

Here's what you need:

4 Half Cup Ramekins or Popover Pan

2 tbsp. Butter, cut into 4 or 6 pieces (equal to number of ramekins or cups in popover pan)

2 Large Eggs

1 c. Whole Milk

1 c. Flour

1/2 tsp. Salt

1/2 c. Grated Parmesan Cheese

1 pinch Freshly Cracked Pepper

Here's how to make it:

Preheat your oven to 400 degrees. Place one piece of butter in the bottom of each ramekin or cup in the popover pan and place on a baking sheet. In a small bowl, whisk the eggs and milk together until they lighten in color, and then stir in all but a few pinches of the pepper and parmesan. In another bowl, whisk the flour and salt together. Gradually add the flour mixture to the egg mixture and stir until just combined (it's okay if it's a little lumpy). Set the popover pan/ramekins and the baking sheet in the oven for 5 minutes. At 4 minutes, lightly whisk the batter. Remove the pan/ramekins from the oven and ladle the batter into the cups of the pan/ramekins, then top each one with a little more pepper and parmesan. Bake the popovers for 25 minutes until they are puffed up and perfectly crisp on the outside. Devour.

*For best results, make sure all ingredients are at room temperature

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