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Thursday, July 29, 2010

Popovers

Gruyere Popovers

4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/3 cups grated gruyere cheese
*popover pan

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 (so as not to cook the eggs). Set the mixture aside.

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

Once combined, remove the popover pan from the oven and spray with non-stick cooking spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with 2 1/4 tbsp of the grated gruyere.

Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking.

Remove from the oven, remove popovers from pan and serve immediately.

This makes 24 popovers. They are so good!

3 comments:

  1. Uh.....yes please! Now I want one of those handy dandy pans. I've been on the hunt for a BIG muffin pan as well. I want one that makes my muffins pop over the sides.

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