The parmesan here is the catalyst that makes the cheesy flavors jump out of the airy centers. These popovers are best when baked at the last minute, but you can make the batter ahead.
Batter can be made 1 day ahead and chilled.
Recipe information
Total Time
1 3/4 hr (includes chilling)
Yield
Makes 24 popovers
Ingredients
Preparation
Step 1
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.
Step 2
Preheat oven to 425°F with rack in upper third.
Step 3
Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.
Step 4
Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.
