Making the batter for these popovers in the blender keeps kitchen mess at a minimum. For the best results, use popover pans so the heat reaches all sides of each popover. Individual custard or muffin cups can be used, but the popovers won’t rise as high.
1 cup whole milk
2 egg whites
1 egg
1 tablespoon butter, melted
1/4 teaspoon salt
1 cup all-purpose flour
2/3 cup finely shredded sharp cheddar cheese
2 egg whites
1 egg
1 tablespoon butter, melted
1/4 teaspoon salt
1 cup all-purpose flour
2/3 cup finely shredded sharp cheddar cheese
1. Blend milk, egg whites, egg, butter and salt in blender until well-combined. Add flour; blend just until smooth, scraping down sides if necessary. Stir in cheese. Let batter stand 30 minutes. (Batter can be made no more than 1 hour ahead.)
2. Meanwhile, place oven rack in bottom oven position; heat oven to 450°F. Spray 5 popover cups with cooking spray. Pour batter into cups, filling about two-thirds full. Bake 20 minutes.
3. Reduce oven temperature to 350°F.; bake an additional 20 to 25 minutes or until golden brown and set. Make 1-inch slit in side of each popover with knife; bake 3 minutes. Serve immediately.
5 popovers
