Family recipe
Pepper and Gruyere Popovers
Ingredients
•2 cups whole milk
•4 large eggs
•1 1/2 teaspoons salt
•1/2 teaspoon freshly ground black pepper
•2 cups all-purpose flour
•2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish
•4 large eggs
•1 1/2 teaspoons salt
•1/2 teaspoon freshly ground black pepper
•2 cups all-purpose flour
•2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish
Cooking Instructions
1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) 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 (in three stages) and whisk until the batter is just combined. (It may be slightly lumpy.)
3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Fill pop over tins to the top. Add cubes of Gruyere Cheese.
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.
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 (in three stages) and whisk until the batter is just combined. (It may be slightly lumpy.)
3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Fill pop over tins to the top. Add cubes of Gruyere Cheese.
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.