These impressive popovers are crisp and deeply golden on the outside, light and airy inside, and topped with plenty of melted Gruyère cheese. Serve them piping hot from the oven while they are at their best.
Yield: 12–14 popovers
Prep Time: 15 minutes
Cook Time: 50 minutes
Source: BLT Steakhouse
Ingredients
- 4 cups milk, warmed
- 8 large eggs
- 4 cups all-purpose flour
- 1½ tablespoons kosher salt
- 2¼ cups grated Gruyère cheese
- Nonstick vegetable cooking spray
Instructions
- Place the popover pan in the oven. Preheat the oven, with the pan inside, to 350°F.
- Gently warm the milk over low heat. Remove from the heat and set aside.
- In a large bowl, whisk the eggs until frothy. Slowly whisk in the warm milk, adding it gradually so the eggs do not cook.
- Sift together the flour and kosher salt. Slowly add the flour mixture to the egg and milk mixture, whisking gently until the batter is mostly smooth.
- Carefully remove the hot popover pan from the oven and coat the cups with nonstick vegetable cooking spray.
- While the batter is still slightly warm or at room temperature, fill each popover cup approximately ¾ full.
- Top each popover with approximately 2½ tablespoons grated Gruyère cheese.
- Bake at 350°F for 50 minutes, rotating the pan 180 degrees after the first 15 minutes.
- Remove the popovers from the oven and immediately remove them from the pan.
- Serve immediately while hot.
Source: BLT Steakhouse