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.
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Same question as user-8676: where's the fat? The instructions refer to wiping out the excess fat from the cups. Where does that come from? the melted gruyere?
The recipe uses no fats. Is the an omission or correct? Unusual for popovers.
Thanks so much for this recipe. I had never eaten a popover before much less made one. I made a batch for St. Patrick's Day and a pot of Colcannon soup. It was a fabulous dinner much enjoyed by all. Can't wait to make them again.
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