Decadent Popovers
Popovers are not too sweet, but very rich and fluffy.  They are best warm out of the oven, split and smoothered with Blackberry Butter or Knott's Blackberry jam.  Love these things.  My man?  Neutral - too "squishy" for him.  Oh well, more for me :)

Ingredients (makes 4, extra-long muffin tins)
3 eggs, room temperature (if not, place eggs into a bowl of warm water until room temperature - must be warmed because the popovers will not rise if cold!)
1 1/2 tablespoons butter, melted (cut into chunks and heat in microwave for 45 seconds or just melted through)
1 cup whole milk, lukewarm (warmed in microwave - not hot!)
3/4 cup all-purpose flour (spooned into measuring cup, not scooped up or else there will be too much flour!)
6 tablespoons of grated parmesan cheese

1.  Preheat oven to 425 degrees F.  Prepare 4 popover cups (they look like extra long muffin cups) using Pam spray or rub 1/4 teaspoon of canola oil or melted butter - not the butter in the recipe- up the interior of each cup.

2.  In a mixing bowl, beat eggs well with whisk.

3.  Add milk and melted butter to eggs, whisk until combined.

4.  Slowly add in flour, all the while whisking, until just combined.  Mixture will have a pancake-batter consistency.

5.  Whisk in parmesan cheese. 

6.  Set popover pan on a baking sheet.  Give batter another quick whisk.  Pour batter halfway up each cup.  

7.  Bake for 20-22 minutes.  

8.  Allow to sit a couple of minutes before removing.  Careful, it's super hot, use an oven mitt to lift or turn out!  Serve immediately.  Mmm... super soft and delicious.

right out of the a couple minutes later... slumpy and all.