Parmesan Popovers

If you have chickens or purchase from farmer's markets, you know how wonderful fresh eggs from well-raised hens taste.  For most people with hens the number of eggs increases drastically in spring and summer and drops significantly in the cooler months when the days are shorter.  We are no exception to this truth of nature.  However, our girls are very prolific layers, laying almost every day in the warm months, and every other day through the winter.  They really haven't slowed down much at all.  This is fantastic as I never have to worry about being without fresh eggs, but sometimes I find myself with so many eggs, I don't know what to do.  

Recently, I have been working on finding ways to use eggs, preferably recipes that use more than a couple at once.  I use them for all of the more obvious recipes such as those for cakes and pies and egg dishes, but I want something a little different.  Something that showcases the eggs without being overtly eggy.  Enter popovers.  

These popovers are puffy, hollow on the inside, and brown and crusty on the outside.  They have been made ever-so-slightly cheesy with the addition of a little grated Parmesan, but this can easily be omitted if you want rolls to eat with jam or jelly.  They are delicious on their own, can be eaten like any other bread for breakfast or with a meal, and would be delicious used to sop up gravy or sauce.  More lovely than that, they are super easy and quick to make and use ingredients you probably already have lying around (and in the case of eggs, really want to use).  

Parmesan Popovers-  makes 8-10 popovers 

This recipe is adapted from The Fresh Egg Cookbook by Jennifer Trainer Thompson.   A couple of pointers for popovers...don't overfill the popover tin (I almost used too much batter in each one of these), make sure you beat your batter for a sufficient amount of time, and don't open the oven door during baking no matter how tempting it may be.  

3 Tbsp butter, cold
4 eggs
1 1/4 cups milk
2 Tbsp butter, melted
1 1/4 cups all-purpose flour
1/2 tsp salt
1/4 cup Parmesan (you can use slightly more for a cheesier popover)

Preheat oven to 375 degrees.  Spray or butter a popover pan.  Add 1/2 tablespoon chilled butter to each popover cup.  Place popover tin the in oven while making batter.  

Using a stand or handheld mixer, beat the eggs until foamy.  Beat in the milk and melted butter.  Reduce speed to low, and mix in the flour, salt, and cheese.  Mix 3-4 minutes until smooth and air is incorporated into the batter.  

Fill each popover cup three-fourths full.  Bake 30-40 minutes until popovers are puffed and golden brown all over.  Serve immediately. 

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