So I've been making cheese popovers lately. I use a basic popover recipe (1 cup milk, 1 cup flour, 2 eggs, some salt) with pretty good success. I grate some cheese anc mix it with some hot cajun seasoning.
Then I pour half the batter into the baking pan, top with seasoned cheese and add the rest of the batter. This was the recommended method from Joy of Cooking (I think it was JoC anyway).
And it works, but they don't pop nearly as well and they seem to suffer from the interrupted batter pour.
So I'm wondering what anyone else may have done successfully with a cheese popover. I'm thinking I'll grind the cheese finely in the food processor and mix it in the batter but have concerns it will settle during pouring and baking for uneven cheese distribution.
me eat it all the time