I have an interesting past with popovers. My sister and I spent a summer during our college years, working as popover girls for the Cape Cod location of Anthony’s Pier 4 Restaurant. We delivered popovers in a big wicker basket to each table, and with tongs we served every customer a hot, steamy popover. Popovers are not served very often in my house, but they are easy to make, and for me a reminder of those fun summer days. Popovers happen to be a favorite food of my 99 year old grandmother. She thoroughly enjoyed this batch!
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tablespoons kosher salt
- 2 1/2 cups grated gruyere cheese (optional)
Equipment: Two 6-cup popover pans
Pre-heat the oven to 350 degrees. Put the empty popover pans in the oven to pre-heat- this is the secret to fantastic popovers! Gently warm the milk in a saucepan over low heat, and set aside. Whisk the eggs in a medium bowl, until frothy, and slowly whisk in the warmed milk, a little at a time, so you don’t cook the eggs. In a separate bowl sift the flour with the salt. Slowly add the dry mixture to the egg/milk mixture and gently combine until almost completely smooth,
Once the ingredients are combined remove the popover pan from the oven and spray with a non-stick vegetable oil (Pam:-), While the batter is still slightly warm, fill each of the popover cups 3/4 full. Add 2 tablespoons of the cheese to each cup, if using. I didn’t use cheese and filled the popover cups to the rim.
Bake for 50 minutes or until risen and golden brown. Remove from the oven and serve immediately. They are best served still steaming, with butter.
Source: BLT Steak (a copy of the recipe comes with the popovers)