These popovers are like individual Yorkshire puddings. To make a dozen large popovers, just double the recipe and use two pans.
Recipe information
Yield
Makes 12 small or 6 large
Ingredients
3 tablespoons plus 1/2 cup (1 stick) unsalted butter, melted
2/3 cup plus 1/2 cup finely grated Parmesan cheese
8 large eggs, room temperature
2 2/3 cups whole milk, room temperature
3 large green onions, finely chopped
2 2/3 cups all purpose flour
1 1/2 teaspoons salt
Preparation
Step 1
Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
Step 2
Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.
