Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Gruyère Popovers

Yield: 12

Light, airy, and cheesy, these popovers achieve the impossible: They’re simultaneously rich and decadent, yet light as a feather. Serve them fresh from the oven at peak puffiness.

Ingredients

  • 2-1/2 cups whole milk
  • 11-1/4 oz. (2-1/2 cups) all-purpose flour
  • 1-1/2 tsp. table salt
  • 6 large eggs, at roomtemperature
  • Nonstick cooking spray
  • 6 oz. Gruyère, finely grated

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 115
  • Sodium (mg): 450
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 12

Preparation

  • Position a rack in the lowest part of the oven. Put a 6-cup popover pan on a rimmed baking sheet on the rack. Heat the oven to 400°F. In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Using a fine-mesh strainer, sift the flour and salt onto a sheet of wax paper or parchment.
  • In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly add the hot milk, whisking constantly, then gradually whisk in the flour mixture until almost smooth.
  • Remove the popover pan from the oven and spray with cooking spray. Fill the cups about three-fourths with batter, and sprinkle each with 1/2 oz. of the cheese (about 2 Tbs.). Return the pan to the oven, and bake for 20 minutes. Reduce the oven temperature to 350°F. Continue baking until the popovers are browned and puffed, about 25 minutes more; do not open the oven while the popovers are baking.
  • Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes, then spray again with cooking spray. Fill with the remaining batter and cheese and bake as directed above.

Reviews

Rate or Review

Reviews (7 reviews)

  • vickiemcn | 04/21/2019

    I used a non-stick pan and added butter before batter....I think is made the pan to wet. Round 2 with just the leftover butter, let’s see how it goes....next time, no butter.....I think I also panicked and pulled them to early fearing they’d burn....popover rookie....

  • user-6886348 | 04/19/2019

    Tell me how to actually half this recipe. 12 is too many for two people.

  • Dongbell | 04/08/2019

    I thought the fat coating on the pans was missing , but when i checked the reviews ,I didn't find any negatives, so I went ahead and tried the receipe. USE A SPRAY OR COAT THE TINS AS YOU WOULD NORMALLY.

  • Nanamw | 03/30/2019

    Awesome and easy recipe. My husband can't stop raving about them! This will become a standard in our house.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks