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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