Directions
- Preheat oven to 445 degrees F. positioning your shelf on lower part of oven and making sure the next shelf up is on top to allow room for your popovers to rise.
Filling
In a small skillet heat 1 Tsp. of butter.
Add the pancetta, Herb de Provence, and the chopped chives.
Simmer for 1-2 minutes until the pancetta is a bit crispy,
then remove from heat to cool.
Popovers
- Coat your jumbo muffin pans with canola spray and wipe with a paper towel to coat evenly making sure to grease the tops of pan too.
Using a hand held mixer, whisk together in a large bowl- eggs, salt, and lukewarm milk until egg mixture is a bit frothy and no dark yellow egg streaks remain. ( I like to use a mixing bowl with a pour spout for easy and mess free filling of muffin pans.)
Add 1 1/2 cups of sifted flour and combine well with the mixer.
- Add your melted butter and stir with a large spoon to combine well.
- Once batter is done, quickly pour batter half way in each cup.
Then layer 1 Tsp. of pancetta and about 1 Tbsp. each of the cheeses on top of the batter.
- Continue to fill your muffin tin with more batter over filling- to about 2/3 full -just below the top.
- Place tins in the preheated oven for 20 minutes, checking periodically to make sure the popovers are not getting too browned. If they are then turn your pans carefully around.
- After 20 minutes are up- reduce heat to 350 degrees F. and cook for another 8-10 minutes or until the popovers have popped over top of pan and they look golden brown.
Remove from oven and let the cool 5 minutes before serving.
Recipe Note
To reheat - wrap in a paper towel and microwave for about 20 seconds
Enjoy!