Gruyère popovers

A few weeks ago I was invited to dinner at BLT Prime, a man’s man steak house on 22nd street. At the same time as our martinis were being served, a plate of steaming popovers was placed in the middle of the table. Since they were probably my favorite part of the meal, I grabbed the little recipe card that the restaurant supplied. When I made them this weekend, we ate them right out of the pan, but I could see these bad boys being the perfect thing to go with a hearty salad or creamy tomato soup.

BLT Popovers


4 c milk, warmed
8 eggs
4 c flour
1 1/2 heaping tbsp salt
2 1/ 4 c grated gruyere cheese
Popover pan

Place the popover pan in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with nonstick spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 T cheese.
Bake at 350 degrees for 50 minutes. Remove from the pan and serve immediately.



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