Manchego Popovers with Truffle Salt Recipe
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Manchego Popovers with Truffle Salt Notes
There's something so fun about popovers, isn't there? I love the popovers with strawberry butter from Neiman Marcus' Zodiac Room, and the gruyere and black pepper ones from Foreign and Domestic in Austin are out of this world. But making popovers at home is also super easy!
The batter takes all of about 3 minutes to put together, they go in the oven, and in 40 minutes you have giant, gorgeous carb-y goodness. I made these with yummy Manchego cheese, smoked paprika, and a little bit of truffle salt on top. Ridiculous, decadent, delicious. Just what you need for Wednesday!
- 2 cups whole milk
- 4 eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon smoked Spanish paprika
- 2 cups AP flour
- Manchego cheese, cut into 6 1/2" cubes, plus more shredded for topping
- truffle salt
Serves / Yields
Preheat the oven to 375 F and place a popover pan on top of a baking sheet in to pre-heat. Meanwhile, pour the milk into a microwave-safe bowl and heat in the microwave until very hot, but not boiling, about 2 minutes. In a separate bowl, whisk together the eggs, salt, and paprika. Slowly whisk in the milk. Add the flour and whisk until the batter is fully combined (little lumps are okay).
Remove the pan and baking sheet from the oven and coat with cooking spray. Pour the batter to the top of each of the popover cups (pouring it high will ensure a big beautiful popover). Place a cube of cheese on top of the batter in each cup and sprinkle with truffle salt.
Bake for 40 minutes. Do not open the oven to peek!
Carefully remove the pans and sprinkle each popover with the extra grated cheese. Allow to cool for just a minute or two, then enjoy!
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