Monday, July 26, 2010


A few weeks ago I ventured to happy hour at BLT Steak with a few of my gal pals. That's when I discovered their popovers. O. M. G. They basically melt in your mouth and have the perfect amount of gruyere cheese sprinkled on top. I very easily could have eaten about 6 of them....if I wanted to be rolled out of there. I decided to purchase a popover pan and give this recipe a whirl.

SO, in order to be in carb heaven you will need:


4 c. milk, warmed

8 eggs

4 c. flour

1 ½ heaping tbsp. salt

2 ¼ c. grated Gruyere
and PS- I don't know what kinda popover pan their using but it says it serves 6. My second batch is in the oven and I have enough batter for 2 more batches. Hello, 2 dozen popovers!
1. Place the popover pan in the oven. Heat the oven and pan to 350º.

2. Gently warm the milk over low heat and set aside. - be careful not to heat too fast or for too long, the milk will burn and then thats no fun now is it?

3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

5. Remove the popover pan from the oven and spray with nonstick vegetable spray.

6. While the batter is still slightly warm, fill each popover cup three-fourths full. - If you have to make more than one batch, its ok if your batter gets to room temp.

7. Top each popover with approximately 2 ½ tbsps. of the grated cheese. My first batch I went easy on the cheese. Bad choice. Pile it on! And if any of you are familiar with gruyere you will understand what I mean when I say my house currently smells like feet.

I had to put a cookie sheet under my popover pan because of the way its made, not everyone needs to do that. And get ready to be messy. Because the pan is so hot from heating in the oven its hard to get a good grip on it to keep the batter from spilling.

8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.

My next batch I'll bake a bit longer so they get crispier. Trial and error!

Now if you'll excuse me, I have to go into carbiac arrest (get it, CARBiac arrest?). Ok I'm done.

Ok I'm not done. Please be sure to check out my other blog (i know i know)

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