Gruyere Popovers

While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.


Prep time: 20 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 50 mins

Recipe type: Appetizer
Serves: 12


3 c Milk
3 c All-purpose flour
1 Tbsp Kosher salt
6 Eggs
6 oz. Gruyère cheese, grated


Preheat oven to 400°F with a 6-cup popover pan in the bottom third of an oven.
In a saucepan over medium high heat warm the milk until you begin to see small bubbles around the edges.
Combine the flour and salt and run it through a sieve to make it extra fine. Set aside.
In a large bowl whisk the eggs until they are frothy.
Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don’t go to fast and cook the eggs!
Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth.
Remove the popover pan from the oven, spray with nonstick spray and fill each cup ¾ full of batter.
Top the batter in each cup with ½ ounce of Gruyere cheese.
Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 15 minutes before rotating the pan 180 degrees.
After you have rotated the pan do not open the oven again until the baking is complete 30 minutes more.
Once the popovers are done remove them from the oven, empty them into a bread basket and serve immediately.
Wipe out the popover cups, place the popover pan back in the oven to heat for 5-10 minutes then follow steps 7-11.


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