You will need popover pans for this recipe that can be found at Bed Bath and Beyond and also places like Williams Sonoma. However larger muffin pans will do but only using every other space because popovers will stick together when they start to rise. Also you will achieve a higher risen product with actual popover pans.)
Ingredients: 3 cups whole milk 1 ¼ whole eggs (beaten well) 1 pound King Arthur all purpose flour 2 tbl. sea salt 1 bunch green onions (sliced fine) 1 cup Parmigiano Reggiano (grated)
Method: - Mix milk, eggs, flour, and sea salt in a mixing bowl until smooth then stain the mix through a fine colander to remove any lumps and set aside to come to room temperature - Pre Heat your oven to 350 degrees. - Spray your popover pans with vegetable oil and pour the room temperature batter 2/3 from the top, then sprinkle about 1 teaspoon each of green onions and the Parmigiano Reggiano (clarified beef fat can be substituted for the vegetable oil. - Bake for approximately 45 minutes until they are a deep golden brown color. Be sure that there is no oven rack or the top of your oven is at least six inches above your popovers because they should rise well above the top of the pans. - Serve with whipped butter or not. - If you have left overs they can be cut in half and toasted and can be filled with your favorite chicken salad, scrambled eggs, any sandwhich filling, or be as creative as you like.