Flour Mixed with Pepper and Onions.
Waiting to go into the Batter.
Going in the Oven to Bake.
The House Smells Amazing.

Welcome to My Very First Post! Thank You for Checking it Out!

This is an easy favorite when I have lots of eggs and milk in the house. I have made this from multiple other recipes and finally morphed it into my own. It was total curiosity that I put the cheese into it. Oh am I glad that I did! These babies are good for anytime of the day. 

What You Will Need..

2 Cups all-purpose unbleached flour

2 Tablespoons Chopped Spring Onions (Green Parts Only)

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Black Pepper (More if you Like)

1 Teaspoon Nutmeg

3 Large Eggs (Room Temp)

2 1/2 Cups Whole Milk (I used skim because that’s what I had and prefer)
Of Course Cabra la Mancha! Cut it up in small cubes. About a small handful to toss in.

I do not own a specific "pop over" pan. I already had a Texas Muffin Pan.

    Whisk flour, spring onions, salt, pepper, and nutmeg in a medium bowl. Whisk eggs and milk in a large bowl
     until  well blended. Gently whisk in flour mixture (do not over mix).

    Preheat oven to 425°. While the oven is heating, place the pan inside to warm it up. Remove the pan and grease         the  6 oversize muffin cups with 1/2 teaspoons butter each. Pour batter into prepared muffin tins, filling cups             three-quarters full and dividing equally. Sprinkle on the cubes of Cabra la Mancha.

    Bake popovers until puffed, golden brown, and crispy around edges, 30-35 minutes. Using a thin knife or an             offset spatula, remove popovers from pan. Serve immediately.


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