Saturday, October 20, 2012
gruyere + black pepper popovers
ohhhhhhh, these little guys are so.very.good. inspired by the popovers from foreign & domestic in austin, i decided to give it a try at home. truth be told, i've always been intimidated by making popovers at home, but these couldn't have been easier.
here's what you need:
2 cups whole milk
1 1/2 teaspoons salt
1 teaspoon (or more!) freshly ground black pepper
2 cups flour
gruyere cheese cut into 6 small cubes, plus more to shred on top after baking
preheat the oven to 375 & place a popover pan (or muffin pan) on top of a cookie sheet in to pre-heat. meanwhile, pour the milk into a microwave-safe bowl and heat in the microwave until very hot, but not boiling. In a separate bowl, whisk together the eggs, salt, and pepper. slowly whisk in the milk. add the flour and whisk until the batter is fully combined (little lumps are okay).
remove the pan & cookie sheet from the oven and spray the living daylights out of the pan with cooking spray (i use pam w/flour). pour the batter to the top of each of the popover cups (pouring it high will ensure a big beautiful POPover). place a cube of cheese on top of the batter in each cup.
bake for 40 minutes. DO NOT open the oven to peek!!! you'll run the risk of deflating your popovers and your self-esteem. if you must have a look, simply turn on the oven light and beam proudly WITH THE DOOR CLOSED. sorry to be so bossy.
once your 40 minutes is up, carefully remove the pans and sprinkle each popover with the extra grated gruyere. wait just a minute or two, then enjoy!
here are a couple of tips from my mom over at the friendly table for foolproof popovers: