Gruyere Popovers Recipes

GRUYERE BLACK PEPPER POPOVERS

Steps:

• Preheat the oven to 450°F and place a 6-cup popover pan inside.
• Combine the eggs, milk and butter in a blender and blend for 15 seconds to combine. Add the flour, salt, and pepper and blend for another 15 seconds, scraping down the sides of the blender, if necessary. Add the cheese and fold in with a Flexible spatula.
• Remove the hot pan from the oven. Grease it with nonstick cooking spray or brush with melted butter.
• Evenly pour the batter into the cups; each one will be about 2/3 full.
• Bake for 15 minutes and reduce the heat to 350°F and bake for another 15 minutes. Do not open the oven for the entire baking period.
• Remove the popovers from the pan and transfer to a wire rack as soon as you take them from the oven. They should slip out easily, but if they do not, run a small paring knife around the edges of each popover. Jab each one with a small paring knife, to release steam.
• Popovers are best eaten the day they are made and ideally within minutes of being pulled from the oven.

GIANT CHEESE POPOVERS

Steps:

• Place a popover pan with 12 cups in the oven and preheat to 350 degrees.
• Sift together flour and salt onto a piece of parchment paper; set aside.
• In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan. Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
• Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese.
• Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
• Invert pan and remove popovers. Serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450 degrees just before serving.

POPOVERS

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

GRUYERE POPOVERS

Steps:

• Place a popover pan in the oven and heat until oven and pan reach 350. 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 the dry mixture and gently combine until almost smooth.
• Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
• Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
• Remove from oven, remove popovers from pan and serve immediately.
• They serve with an herb butter and slightly coarse sea salt. Yum!

POPOVERS WITH GRUYERE

Steps:

• Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven.
• Preheat oven to 350°F.
• Whisk flour and salt in medium bowl to blend.
• Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.
• Whisk eggs in large bowl to blend.
• Gradually whisk warm milk into eggs.
• Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
• Remove hot muffin pans from oven.
• Spray pans with nonstick spray.
• Spoon 1/4 cup batter into each of 16 muffin cups.
• Top each with 1 1/2 tablespoons cheese.
• Bake until puffed and deep brown, about 40 minutes.
• Remove popovers from pan.
• Serve hot!