Popovers are one of my favorite baked treats. They’re so light and airy, and this recipe with gruyere and black pepper is decadent! This recipe is shared in the very first Bread Shop Mystery, Kneaded to Death.
2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose
¾ cups Gruyère cheese, cut into small cubes.
Grated Gruyère cheese on top just after baking.
- Preheat the oven to 450˚ and place the rack in the bottom third of the oven. Place a dot of butter in the bottom of each muffin or popover cup and allow to heat in the oven while you make the popover batter.
- Use a small saucepan to warm milk at medium heat. It should be hot, but do not bring to a boil. Remove from the heat.
- In a separate bowl, whisk the eggs with the salt and black pepper until smooth. Stir in the warm milk.
- Add flour to the egg mixture. Combine. The batter should be the consistency of cream. A few lumps are okay!
- Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups or into the popover pan. Place several cubes of cheese on top of the batter in each cup.
- Reduce the oven temperature to 350. Bake the popovers until the tops puff up and are golden brown, about 40 minutes. Remember, do not open the oven door while baking. You don’t want the popovers to collapse!
- Turn onto a wire cooling rack right away to preserve the crispy edge of the popovers. Using a sharp knife, pierce the base of each popover to release the steam. Sprinkle grated Gruyère over finished popovers, if desired, and serve immediately.
*Recipe inspired by Jodi Elliott, owner and chef of Foreign & Domestic Food & Drink in Austin, Texas