Gruyère Popovers

Name: Gruyu00e8re Popovers
Prep time: 10 min
Total time: 55 min
Yield: Makes 12 popovers
Ingredients: 3 cups milk; 3 cups all-purpose flour; 1 Tablespoons kosher salt; 6 eggs; 6 ounces Gruyu00e8re cheese, grated

By Leslie Blythe Bread, Cheese, Vegetarian Baking

November 19, 2014

These Gruyère Popovers are to die for! A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding. I make them all the time, but these are even better with the addition of Gruyère.

Prep: 10 mins
Cook: 45 mins
Yields: Makes 12 popovers

Ingredients

3 cups milk

3 cups all-purpose flour

1 Tablespoons kosher salt

6 eggs

6 ounces Gruyère cheese, grated

Directions

1Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

2In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

3Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

4Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

5Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter.

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