Gruyère Popovers

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 to each table in a big wicker basket and served every customer a hot, steamy popover. Popovers are easy to make and for me a reminder of those fun summer days. Although using the deep-sided 6-cup steel popover pans help you achieve the puffy tops and golden sides, a standard muffin tin will work too. The recipe I used is from the iconic restaurant BLT Steak. A copy of their popover recipe is served along with these warm golden puffs. Try making these popovers at home and serve with your holiday feast!

Gruyère Popovers
Print Recipe
Servings
12 popovers
Servings
12 popovers
Gruyère Popovers
Print Recipe
Servings
12 popovers
Servings
12 popovers
Ingredients
Servings: popovers
Instructions
  1. Pre-heat the oven to 350 degrees. Put the empty popover pans in the oven to pre-heat as this is the secret to fantastic popovers! Gently warm the milk in a saucepan over low heat, and set aside. In a standing mixer or with a hand held mixer, whisk the eggs until frothy and slowly whisk in the warm 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 and similar in texture to pancake batter.
  2. Carefully remove the hot popover pans from the oven and spray with a non-stick cooking spray. Fill each of the popover cups 3/4 full and add 2 tablespoons of the cheese to each cup.
  3. Bake for 50 minutes or until risen and golden brown. Remove the trays from the oven and serve immediately. They are best served still steaming with butter.

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