Herbed Parmesan Popovers

These popovers are best served hot out of the oven and are the perfect solution to a winter’s Saturday brunch or lunch with friends. Pairs well with a crisp cold glass of sparkling wine or with a side of smoked salmon and a fresh green salad. 

• 45ml melted butter plus extra for greasing
• 240g cake flour, sifted
• 1 ½ tsp fine salt
• 1 tsp ground black pepper
• ½ tsp paprika
• 650ml milk
• 3 free-range large eggs
• 60g finely grated Parmesan cheese
• 4 spring onions, chopped

Preheat the oven to 200°C. Grease Le Creuset Ramekins with melted butter.  
Place all the dry ingredients into a large bowl and whisk to combine. In a separate bowl, whisk together the milk, eggs, and cheese. Combine the wet with the dry ingredients and whisk until there are no lumps. Add the spring onions and stir to combine.  

Divide the batter between the ramekins and place into the preheated oven. Bake for 35 minutes until golden, puffed, and cooked through. Don’t be tempted to open the oven while they are baking; otherwise, they will collapse. Remove from the oven and serve immediately with garlic butter.