Gruyère Popovers

Popovers hold a special place in my heart, evoking memories of a college summer when my sister and I worked as “popover girls” at Anthony’s Pier 4 Restaurant on Cape Cod. We’d weave through tables with baskets of hot, steamy popovers, delivering joy and warmth to every diner. These golden, airy delights aren’t just delicious—they’re festive and fun, especially during the holidays! With their puffy tops and golden sides, they add a touch of elegance to any feast and are surprisingly easy to make. While deep-sided 6-cup popover pans help achieve that perfect rise, a standard muffin tin works well, too. I love using a recipe from the iconic BLT Steak, which always delivers foolproof results. This holiday season, treat yourself and your guests to popovers—a warm, nostalgic and magical addition to your table!

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Servings: 12 popovers

Equipment

• 2 (6-cup) popover pans

Ingredients

• 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

Instructions

• Pre-heat the oven to 350 degrees F. 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 hot with butter.

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