Monday, January 9, 2012

Gruyere Popovers

While watching Food Network's "The Best Thing I Ever Ate: Appetizers" I saw this gem. Tyler Florence said that these popovers from BLT Steak in NY where his personal favorite - and what a coincidence! I got a popover pan for Christmas!!

Ok, so it wasn't exactly a coincidence...I saw the episode, bought a popover pan, gave it to my husband and told him I'd act surprised on Christmas when I unwrapped it...yes, I made him wrap it. :) Truly though, you don't really need a popover pan. You could use a muffin tin, but you'd have more (and smaller) popovers - which might be nice for a party!

This recipe is so simple and very scrumptious. They are light and fluffy with a crispy, cheese top and a slight layer of gooey cheese in the middle. YUM!

Gruyere Popovers

4 C. milk, warmed
8 eggs
4 C. flour
1/2 heaping Tbs. salt
2 1/4 C. grated Gruyere

Place the popover pan in the oven. Heat the oven and pan to 350 degrees.

Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk. Set the mixture aside.

Sift the flour and the salt together. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Remove the popover pan from the oven and spray with non-stick spray.

While the batter is still slightly warm, fill each popover cup 3/4 full. Top with approximately 2 1/2 Tbs. of the grated cheese.

Bake at 350 degrees for 50 minutes or until the popovers are high and golden brown on the sides.

Take out of the oven, remove from pan and serve warm.

*Recipe from BLT Steak House via Food Network

1 comment:

  1. yum!!!! I make traditional Yorkshire Pudding with roasts (not unlike American popovers) and the addition of the gruyere sounds like it will take them to a new level.