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!
- 4 cups whole milk
- 8 large eggs
- 4 cups all-purpose flour
- 1 1/2 tablespoons Kosher salt
- 2 1/4 cups shredded Gruyere cheese
- 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.
- 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.
- 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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