Dorie Greenspan’s Cheese Puffers
My love of popovers started at an early age. My dad used to make them on the weekends as a treat. As soon as I saw the popover pan, I would run to the table and wait for them to come out of the oven. The best way to eat popovers was to drop a small pad of butter inside the minute they came out of the oven and close it up quickly so that the steam didn’t escape. Luckily the butter melted quickly because it was hard to wait for the first bite. Warm, buttery, light, and eggy: the perfect way to start your day.
This version from Dorie Greenspan’s new cookbook Baking with Dorie sends me right back to my childhood. She describes them as a cross between a popover and a muffin. To get the eggs to room temperature faster, sit them in a bowl of warm water while you measure the rest of your ingredients. You can also warm up the milk in your microwave. Dorie says that these puffers are best eaten the day they are made, but I warmed them up the next day and they disappeared quickly. You can also serve them for brunch, or with a bowl of soup and salad.
Ingredients:
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3 eggs at room temperature
1 cup of milk (I used 1%) at room temperature
½ cup grated white cheddar
3 scallions chopped
3 tablespoons unsalted butter
Preheat oven to 425°
Directions:
1. Melt butter and set aside.
2. In medium bowl combine flour, baking soda, salt, and scallions, and cheese. In a measuring cup whisk together eggs and milk.
3. Brush muffin tin with melted butter and place it in the oven for two minutes.
4. Pour the egg mixture into the into the dry ingredients and stir till just combined.
5. Using an oven mitt, pull the warmed tin out of the oven and pour the mixture into the cups.
6. Pop the tin back in the oven and bake for 20 minutes, or until golden brown.
12 Servings
From Baking with Dorie