Gruyere Popovers — Damn Delicious

Без кейворда

Gruyere Popovers

After making the Cheesy Popovers about a month ago with a mini muffin pan, I just knew that I had to get an actual popover pan. The problem was, I had been spending so much money on cookware that I tried to come up with so many excuses to prevent me from buying one but I eventually gave in and finally bought one.

I came across these beautiful pictures of gruyere popovers as I was going through my daily blogroll and I couldn’t wait to try out the recipe. It was simple to make, made the house smell wonderfully cheesy, and tasted amazing. It had a very light and airy interior with a crisp exterior which was then topped with buttery goodness. This was definitely money well spent!

Gruyere Popovers (adapted from A cup of Mai):

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • 2 cups whole milk, warmed
  • 4 large eggs
  • Non-stick cooking spray
  • 1/2 cup grated Gruyere cheese

Preheat oven to 424 degrees F. Place popover pan in the oven to heat while you prepare the batter.

Whisk flour and salt in a medium bowl to blend; set aside.

Whisk eggs in a large bowl to blend.

Gradually whisk warm milk into eggs. (Popovers rise better if the batter is at room temperature so it’s best to warm the milk in the microwave or on the stove for a few seconds before adding them to the batter.)

Gradually stir flour mixture into the milk mixture until just combined.

Carefully remove the hot popover pan from the oven. Spray pan with cooking spray and pour the batter into the cups of the hot tin, filling almost to the top. Generously sprinkle with cheese.

Bake the popovers until crisp and golden, about 40 minutes. (Opening the oven door while the popovers are baking will cause the heat to escape and the steam inside the popovers to condense, causing it to collapse. So don’t give in to the temptation and open the oven door for at least the first half hour of baking. Just peak through the window.)

Remove from the oven and serve immediately with jam or butter.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *