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Cheese Popovers Recipe
Download Printable Recipe [pdf]
Provided By:
Chef: Laurent Tourondel
Restaurant: BLT Prime
Serving Size: Serves 12
Ingredients:
4 cups all purpose flour
1 tablespoon plus 2 teaspoons salt
4 cups milk
8 large eggs
Non-stick vegetable oil spray
10 ounces grated Gruyere (2-1/4 cups)
Preparation:
Preheat the pan. Place the popover pan in the oven. Heat the oven and pan to 350° F. Make the batter, place the flour and salt in a fine sieve and sift it onto a piece of wax paper.
In a small saucepan, heat the milk until small bubbles appear around the edges.
In a large bowl, whisk the eggs until frothy. Slowly whisk in the hot milk so as not to cook the eggs. Set aside.
Gradually whisk the dry ingredients into the egg mixture stirring until almost smooth. Fill the Pan Remove the popover pan from the oven and spray it with non-stick vegetable spray. While the batter is still slightly warm or room temperature, fill each cup at least three-quarters full. Top each popover with some of the grated Gruyere. Place a baking sheet on the rack below the pan to catch any drips.
Bake the Popovers. Bake for 15 minutes. Rotate the pan 180° so that the popovers will rise evenly. Bake for 35 minutes more or until golden brown. To Serve Invert the pan and remove the popovers. Serve immediately. The popovers can also be made up to 2 hours in advance. Cool on a wire rack. Reheat in a low oven just before serving.