These are excellent for parties as an appetizer. Great by themselves or serve with a little jam! I used parmesean per original recipe, but you can also change up the cheese and use a hard cheddar or a swiss emmental cheese. The trick to making these is greasing your mini-cupcake pan really well!
2 large eggs
1 1/4 cup milk
1 cup all-purpose flour
3/4 cup grated Parmesan cheese (fresh grated is best)
2 T olive oil
1/2 tsp salt
1/2 tsp coarsely ground pepper
Beat eggs with whisk in medium bowl until blended. Whisk in milk, flour, cheese, olive oil, salt and pepper until just blended. Let stand 10 minutes.
Preheat oven to 425 degrees F
Place a 24-cup mini-muffin pan in oven and heat 5 minutes (best to use a really good non-stick pan)
Remove muffin pan from oven and spray cups with nonstick spray. Fill each cup about 3/4 full with batter.
Bake 15 minutes. DO NOT OPEN THE OVEN. Use oven light to see progress.
Reduce the oven temperature to 350 degrees F and bake until popovers are puffed and golden, about 15 minutes longer. DO NOT OPEN THE OVEN until popovers are done.
Serve immediately (they will “deflate” somewhat as soon as taken out of the oven)