i made half plain and the other half with grated grana padano cheese.
1 ¼ cup (10 fluid ounces) whole milk
4 large eggs
4 tablespoons unsalted butter, melted
1 ¼ cup (160 g) Cup4Cup gluten free flour
3/4 teaspoon salt
Blender or stick blender or whisk and a bowl
Popover pan, prepared with canola spray or melted butter
1. Make the batter in a blender, or with a whisk or stick blender and a bowl. Blend together the milk, eggs, and melted butter until completely combined. Add the flour and the salt. Blend until frothy and bubbly.
2. Heat the oven to 400°F. Let the popover batter rest while the oven heats. This gives the flour time to absorb the liquid and gives the popovers a better texture.
3. When you are almost ready to fill the pans put the prepared pan into the oven for about 3-5 minutes to warm. Remove from the oven and whisk the batter one more time to froth it up again and then fill each cup 2/3 full while the pan is still hot.
4. Place the pan back into the hot oven and bake for 20 minutes. Do not open the oven door during baking (doing so will cause the popovers to deflate).
5. The finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped. Turn the popovers out onto a cooling rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled
6. Serve immediately with fatty french butter, goat cheese or fruit preserves. If you really want to get wild sprinkle some grated parmesan, grana padano or romano cheese over each popover just before you place the pan into the oven.