makes
12
prep
10 minutes
cook
40 minutes
difficulty
Easy
makes
12
serves
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 cup (250 ml) buttermilk or milk
- 2 eggs, room temperature
- 1 cup (130 g) flour
- 1 tsp kosher salt
- ¼ cup (56 g) unsalted butter, cut into 12 pats (about 1 tsp each)
- 200 g cheese, such as brie, cheddar and/or gruyere, cut into 1 cm cubes
- 100 g thinly sliced cured meat, such as prosciutto or salami
- 12 cornichons or cocktail pickles
- Dijon mustard, for serving
Instructions
- Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to (230°C) 450°F.
- In a bowl or large glass measuring cup, whisk together the buttermilk or milk and eggs. Whisk in the flour and salt and set aside.
- Remove the pan from the oven, place about 1 teaspoon of butter into each well, and return the pan to the oven for 30 seconds to 1 minute to melt the butter. Once the butter is melted, carefully pour about ¼ cup of batter into each well and divide over the cheese.
- Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to (180°C) 350°F and continue baking, without opening the oven door, for 15 to 20 minutes or until the popovers are puffy and golden brown.
- Remove from the oven and serve either hot or allow to cool, stuffed with the cured meat and a cornichon, with Dijon mustard on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
