Gruyère Popovers

We traveled to Austin, Texas recently and having dinner at Foreign and Domestic, owned by husband-and-wife chefs Ned and Jodi Elliott, was at the top of our to-do list. Pastry chef Jodi’s famous popovers were so good they inspired us to buy a popover pan and bake them in our kitchen as soon as we got back home. We had a few friends over for breakfast this weekend and I must say the popovers were a huge success. It’s amazing how just four simple ingredients can result in something so good.  Enjoy this delicious and easy recipe.

You’ll need:

Makes : 6 popovers

• a popover pan or a deep round ramekin
• cooking spray
• 1 cup of milk
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/4 cup Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

  DIRECTIONS

  1. Preheat the oven to 375˚ and position a rack in the bottom third. Place the popover pan in the oven to warm.

  2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)

  3. Remove the popover pan from the oven. Spray the pan generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 6 popover cups. Set 1 or 2 cubes of the cheese on top of the batter in each cup.

  4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.