Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 1 cup 2% or whole milk

  3. 1 cup all-purpose flour

  4. 1/2 teaspoon salt

  5. 2 tablespoons unsalted butter, melted

  6. 1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese* Salad:

  7. 1 (5-ounce) package spring greens or mixed salad greens (8 cups packed greens)

  8. 1 cup thinly sliced peeled cucumber

  9. 1/2 cup (2 ounces) shredded Wisconsin Dill Havarti Cheese

  10. 1/4 cup bottled vinaigrette or Italian salad dressing

  11. 4 ounces thinly-sliced, smoked salmon, cut crosswise into strips

  12. 2 tablespoons chopped fresh dill or 1 teaspoon dried dill

Instructions Jump to Ingredients ↑

  1. For Popovers: Heat oven to 450ºF (230ºC). Whisk eggs in a medium bowl; whisk in milk. Add flour and salt; whisk well. (Some small lumps of flour will remain.) Whisk in butter. Coat eight 6-ounce custard cups or ramekins** with cooking spray; dust lightly with flour. Pour batter into cups filling 1/3 full. Divide cheese evenly over batter. Pour remaining batter over cheese filling cups 2/3 full. Place cups on a baking sheet; bake 15 minutes. Reduce oven temperature to 350ºF (175ºC); continue baking 20 to 25 minutes longer until puffed and deep golden brown (do not open oven during baking time). Immediately remove popovers from muffin pan to serving plates. For Salad: While popovers are baking, combine greens, cucumber, cheese and dressing in a large bowl. Toss well and transfer to four serving plates. Top salads with salmon and dill. Serve with warm popovers.


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