Sunday, October 3, 2010


4 cups milk
8 eggs
4 cups flour
1-1/2 Tbs. salt (heaping)
2-1/2 cups grated Gruyere cheese


Preheat the oven to 350 degrees. In it put two popover pans (enough for 12 popovers.)

In a saucepan, warm the milk over gentle heat. In a large bowl whisk the eggs until frothy. Slowly whisk in the milk (so as not to cook the eggs.) Measure the flour and salt into a sieve and sift onto the egg mixture. Combine until mostly smooth.  I you do not have a non stick pan, butter pan genorously.

Remove the popover pan from the oven. While the batter is still slightly warm or at room temperature, fill each popover cup three-quarters full. Top each popover with about 2-1/2 Tbs. of the grated cheese. Return the pan to the oven and bake for approximately 50 minutes, rotating the pan half a turn after 15 minutes of baking.

Remove the pan from the oven, remove the popovers from the pan, and serve immediately. Serve with butter.
Makes 12 Popovers                           

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