A basket of warm popovers with dinner is a real treat, but who wouldn’t be happy to see them at any meal. Sharp cheddar cheese caramelizes in the crust to give these popovers a special flavor and rich color. Serve these with sweet butter alongside stews, soups, roasts, with breakfast, on a buffet, or all by themselves. It only takes a few minutes to mix the few ingredients. This is an inexpensive means to an exquisite end result.6 Popovers
1 cup all-purpose flour
1 tsp salt
1 cup milk
2 eggs, beaten
6 Tbsp finely grated sharp Cheddar
Pinch ground cayenne
3 Tbsp melted butter

Preheat oven to 375°

Sift the flour with the salt and cayenne into a mixing bowl. Add the milk and beaten eggs and mix quickly to a smooth batter.

Melt the butter in a microwave or in a saucepan. Stir in one tablespoon of melted butter. Strain the batter through a wire strainer to free it of lumps. Use a rubber spatula to force the batter through the strainer.

Use a pastry brush to prepare popover pans, muffin tins, or Pyrex custard cups. Dip the pastry brush in the melted butter and paint the insides of each cup. Allow a teaspoon of butter to pool in the bottom of each cup.

Place the cups into the oven for a couple of minutes. They do not have to be smoking hot, but you should not start with containers that are still cool. Spoon a tablespoon of batter into each cup and top with a teaspoon of grated cheese. Top with batter to fill the cups ½ full,(this is important). The popovers will not rise if too much batter is put in the cups, and will turn out like custards.

Bake on the middle or lower shelf of a preheated oven 35 to 40 minutes. They are done when well puffed, richly colored, and the centers have set.