Popovers!

In the Cocke N' Kettle vein, I thought I'd post a recipe for Popovers. For those who have never had the joy of trying one, they're eggy, bread-muffins that are airy and rich. These have cheese in them, although I think the C-N'-K version did not.

Popovers

1 cup whole milk

2 large eggs

1 cup all-purpose flour

2 tablespoons butter, melted

1/2 teaspoon salt

1/8 teaspoon black pepper

1/3 cup finely chopped provolone

2 tablespoons grated parmesan

Whisk together milk, eggs, flour, 1 tbsp butter, salt, and pepper until smooth, then stir in cheeses. Chill 1 hour to allow batter to rest. Preheat oven to 425°F with rack in upper third.

Butter a regular sized cupcake pan with remaining tbsp butter, then heat in oven until butter sizzles, about 2 minutes. Gently stir batter, then divide among cupcake tin (they will be about two-thirds full). Bake until puffed and golden-brown, 20-25 minutes. Serve immediately.