I don't know what's worse, burning your leg on the oven door or making popovers three times in a row. Both can bring on some wicked 'eff bombs, but luckily the end result are some awesome Parmesan Cheese Popovers!
Telling you this isn't meant to make you feel intimidated to bake popovers, it's so that you don't make the same mistakes that I did. I can take the hits so you have a stress free time in the kitchen.
The first bake was undercooked. I stuck my face up to the oven door and shone my flashlight inside. Maybe one day I'll change the oven light bulb but for now this is how I roll. I watched the popovers rise like hot air balloons...until I took them out and watched them shrivel up right in front of my eyes.
Luckily the ingredients are minimal and inexpensive so I mixed up another batch. This time, I switched to self-rising flour just to see if things might be different. Hockey pucks are what I ended up with. Third time's a charm.
The third mix contained all-purpose flour and some extra baking time. They looked just how I wanted. I used a muffin pan because I don't have a popover pan, I'm thinking that almost all of America has a muffin pan right? Although I don't think they rise as high as they would in a genuine popover pan, the popovers still gain some good height.
I could have just made plain old popovers, but there's nothing like that cheesy crispiness. Throw in some Parmesan, the grated fine powder kind and serve these beside a giant slice of prime rib for Christmas, or Wednesday...or pretty much any day of the week.
Things popovers adore-
A really hot pan before you add the batter, so make sure to put the muffin pan in the oven as it preheats. Get it lava hot!
Try not to open the oven door when they're cooking.
They love to be eaten asap, but you can reheat them in a warm oven for later. They just won't look as awesome.
The microwave...don't even.
Crispy Parmesan popovers. Light and airy these popovers are a must have to any major holiday meal especially roasted meat and turkey.
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