And so did my popovers 😉
To Make 12 large popovers.
2 cups whole milk
2 cups flour
2 teaspoons salt
Pinch fresh nutmeg
1/4 cup grated parmagiano
1 cup grated Comte
Let sit for a half hour for flour to absorb liquid.
Preheat oven to 450deg. Preheat popover pans or muffin tins with a teaspoon of melted butter or bacon fat.
Quickly take out tin, shut oven door, fill wells half full with batter, top with handful of grated comte, quickly return to oven. Bake for 10 minutes, reduce temp to 375deg, continue to bake for 20 min or until done.
The secret to successful popovers is keeping the oven very hot for the first 10 minutes, or they will not rise.