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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

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Reviews (10 reviews)

  • mozhaa | 02/02/2020

    Excellent! These really popped! I used grated Parmesan, instead of Gruyere. Used a spray on the pans and the popovers came out easily. My family loved them. Will absolutely make these again!

  • gdlohr | 01/26/2020

    Excellent. Cut recipe in half to make six popovers, which was more than adequate for two people. No problem with adjusting quantity. Magazine version does not mention cooking spray, which created a small challenge in popover removal, but web site version of recipe corrects this issue.

  • Veronica10 | 12/29/2019

    Very delicious. I didn’t grease the pan and got them out OK but with a bit of prying. Next time, I will grease lightly.

  • 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....

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