Cacio e Pepe Popovers

Level: Intermediate

3 teaspoons + 1 tablespoon unsalted butter
1 1/2 cups warm whole milk
3 large eggs, at room temperature (aka take them out of the fridge and let them sit)
1 1/2 cups all-purpose flour
1/4 cup freshly grated parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon of freshly ground black pepper

Preheat the oven to 425 degrees.
Place about half a teaspoon of butter in each cup of your popover pan (if you don’t have one use a muffin tin)
In a medium bowl, whisk together the milk and eggs until frothy, about 1 minute.
Add 1 tablespoon melted butter to the milk and eggs and combine.
Slowly add in the flour and keep whisking to avoid lumps
Add in the salt, pepper, and parmesan cheese. Whisk to combine.
Let the mix rest for 10 minutes, this helps it rise better in that pan.
Meanwhile, place the popover pan with butter in the cups in the oven for 1-2 minutes so the butter melts.
Once the butter has melted, pour the batter into the popover cups, filling them about 1/2 of the way full. You want to do this while the pan is hot and the butter is completely melted. Use either a measuring cup with a spout or pitcher. Basically, anything with a spout is helpful to prevent spillage.
Bake popovers at 425 for 18 minutes until golden brown. Do not open the oven to peak!!
Then lower the heat to 350 and bake an additional 20 minutes
Using a small knife, carefully cut around the sides of each popover to release steam.
Serve asap to enjoy the buttery hot fluffiness and serve with butter