Photo Gallery

Wednesday, March 20, 2013

How To Make Gruyere Popovers


Popovers are a steak house classic that are easy to make and a delightful alternative to bread or rolls. I especially like serving them with soup. I bite the top off and scoop some soup inside like a cup. Yum! Popovers are simply these four very common ingredients found in many baked goods plus the cheese.

All purpose flour, milk, salt and eggs make the base and Gruyere cheese tops them off.
Like every recipe prepping your ingredients keeps the mess down and makes the steps much easier. These quantities make one perfect batch in my popover pan. The size of your pan greatly determines how much batter to make. More to follow on exact measurements at the end of my story.

Wet and Dry ingredients prepped and cheese grated.

Step #1 – Place pan in oven during preheating to 350 degrees.
  Step #2 – Warm the milk. Do not heat or boil it.
  Step #3 – Whip the eggs until frothy.
  Step #4 – Slowly combine eggs and milk.
  Step #5 – Sift the flour and salt.
  Step #6 – Gently combine wet and dry ingredients in a pourable pitcher.
 Step #7 – Remove heated pan and lightly spray with non-stick cooking spray.
 Step #8 – Carefully pour batter until each well is 2/3 full.
Ready for cheese topping.
 Step #9 – Fill each well with the grated cheese then place in oven for 50 minutes.
Popovers at 10 minutes.
Popovers at 20 minutes.
Popovers at 30 minutes.
Ready To Serve!
NEVER rush the baking time. It takes a full 50 minutes regardless of how done they look beforehand. Serve them quickly right out of the oven because they taste best and can deflate when cooled.

Measurements: For this batch of popovers I used the following quantities which make one perfect batch in my mini popover pan. The following quantities yield 2 cups of batter which perfectly fill the twelve wells in my pan leaving room for the cheese. There are larger popover pans available and you can even use a standard cupcake pan to make bigger popovers. The key to not wasting batter is to learn how much batter it takes for your particular pan.

These ratios are a good baseline and remember while pouring to always leave space at the top for the cheese as they will rise.

1 cup of milk
1 cup of all purpose flour
2 eggs
1 tsp. of salt
2 cups of shredded cheese

If you love popovers like so many people do, I strongly suggest investing in a popover pan. It will make better popovers and waste less batter once you calculate the volume necessary for one batch.

No comments:

Post a Comment