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Larry Crowe, Associated Press
Popovers can be filled with vegetables and any variety of cheese.

Popovers complement nearly any meal and are a great alternative to dinner rolls. They can be filled with vegetables, such as chopped spinach or corn, and any variety of cheese. Serve warm from the oven with butter.


CHEDDAR BROCCOLI POPOVERS

Start to finish: 45 minutes (10 minutes active)

Servings: 6

2 tablespoons unsalted butter, melted

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup milk

3 eggs

1/2 cup shredded cheddar cheese

1/2 cup frozen chopped broccoli, thawed and drained

Heat the oven to 450 F.

Prepare a 6-cup popover pan by spraying each cup with cooking spray and drizzling about 1/2 teaspoon of the butter in each.

In a medium bowl, whisk together the flour, salt and pepper.

In a small bowl, whisk together the milk and eggs. Add the wet ingredients to the dry and whisk vigorously until the batter is smooth, about 2 minutes. Whisk the cheese into the batter.

Fill each of the prepared popover cups about a third full with batter; there will be batter left over.

Divide the chopped broccoli between the cups, then divide the remaining batter between the cups, pouring it over the broccoli (the cups should be about two-thirds full).

Bake the popovers for 20 minutes, then reduce the heat to 325 F and bake for an additional 10 to 12 minutes, or until the popovers are risen and deep golden brown. Transfer the popovers to a wire rack to cool briefly. Serve warm.