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.