Popovers with Gruyere Cheese
So airy and light, popovers are as fun to make as they are to eat! The easy, eggy batter pops to 3 times the batter’s original height as they bake. Topped with Gruyere cheese for just a touch of elegance, they are a delightfully, crunchy bread accompaniment to any meal.
Popovers with Gruyere Cheese
4 large eggs
1 cup, plus 1 tablespoon all-purpose flour
3/4 cup whole milk
2 tablespoons water
1/2 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons butter
1 tablespoons dried chives
3/4 cups grated Gruyere cheese
-Combine eggs, milk, water, flour and salt in a medium bowl and whisk until a very smooth batter is formed (or place in a blender or food processor and run until a very smooth better is formed) about 2 minutes. Stir dried chives into the batter then set batter aside to rest at room temperature for at least 30 minutes up to 3 hours before using. (To develop the best flavor, pour batter into an airtight container and chill overnight.)
-Preheat oven to 450 degrees. Melt butter and combine with oil. Distributing evenly, pour butter/oil mixture into the wells of a 6-well popover or muffin tin, or a 12-well standard muffin tin. Place the baking tin in the hot oven until the oil and butter are very hot, about 7 - 8 minutes.
-Remove hot tin from oven and place on a non-burn surface. Quickly whip the batter mixture up again for about 1 minute either by hand with a whisk or in a blender or food processor. Pour batter into hot tins, distributing evenly between them, then sprinkle about 1 tablespoon grated cheese on top of the batter in each well.
-Place the tin back into the hot oven. Bake at 450 degrees for 15 minutes, then turn heat down to 400 degrees and bake for another 12-15 minutes. Do not open the oven while popovers are baking.
-Remove from oven and turn popovers out of the tin. Popovers should have tripled in size and become a deep brown all over, be crisp to the touch and sound hollow when tapped. Larger sized popovers should take about 30 minutes total cooking time. Regular sized muffin tin popovers should take 15-20 minutes, so adjust times accordingly.
-Serve immediately while still hot or cool and store in fridge for up to 3 days then reheat in a toaster oven or a regular oven set to 375 degrees, for 5 minutes. Makes 6 large popovers or 12 regular sized popovers.
Place oil and butter in each well of the baking tin and heat until very hot.
Pour the batter to half to 2/3rds of the way to the top into each cup of the baking tin.
Sprinkle grated Gruyere on the top of the batter in each muffin cup.
Bake popovers in very hot oven until they are puffed up, crunchy on the edges and light and airy.
Popovers rise into irregular shapes and sizes with a well in the center when they are baked.
Butter isn’t necessary but it certainly can’t hurt as it melts into the popover!
