Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.
Whisk together the buttermilk and eggs in a bowl or large glass measuring cup. Whisk in the flour and salt and set aside.
Remove the pan from the oven, place about 1 teaspoon of butter into each well and return the pan to the oven to melt the butter, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well and divide over the cheese.
Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes.
Remove from the oven and serve hot or allow to cool, stuffed with the cured meat and a cornichon with Dijon mustard on the side.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.