GRUYERE POPOVERS
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
- Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
GRUYERE POPOVERS
From a local restaurant, BLT. They are just simply fabulous. I could eat just this with a glass of really good wine and forget their wonderful steaks.
Provided by Vicki in AZ
Categories Breads
Time 1h5m
Yield 18 popovers
Number Of Ingredients 5
Steps:
- Place a popover pan in the oven and heat until oven and pan reach 350. 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 the dry mixture and gently combine until almost smooth.
- Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
- Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
- Remove from oven, remove popovers from pan and serve immediately.
- They serve with an herb butter and slightly coarse sea salt. Yum!
POPOVERS WITH GRUYERE
The last time I visited Bath, England, I had these to-die-for-don't-care-how-many-calories-are-in-here-popovers! I searched for the recipe and found it in Bon Appetit, 2004. Hope you like these as much as I do!
Provided by Penny Stettinius
Categories Breads
Time 1h
Yield 16 popovers, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven.
- Preheat oven to 350°F.
- Whisk flour and salt in medium bowl to blend.
- Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.
- Whisk eggs in large bowl to blend.
- Gradually whisk warm milk into eggs.
- Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
- Remove hot muffin pans from oven.
- Spray pans with nonstick spray.
- Spoon 1/4 cup batter into each of 16 muffin cups.
- Top each with 1 1/2 tablespoons cheese.
- Bake until puffed and deep brown, about 40 minutes.
- Remove popovers from pan.
- Serve hot!
Nutrition Facts : Calories 135.4, Fat 5.7, SaturatedFat 2.9, Cholesterol 67.1, Sodium 245.7, Carbohydrate 13.4, Fiber 0.4, Sugar 1.8, Protein 7.2
POPOVERS WITH GRUYèRE
Steps:
- Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
- Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.
POPOVERS
Provided by Alex Guarnaschelli
Time 40m
Yield 8 to 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
- In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POPOVERS
Popovers begin with essentially the same batter as Yorkshire pudding. Purists will tell you that what makes Yorkshire pudding so great is that it's cooked in beef drippings. But butter isn't a bad stand-in, and popovers are pretty easy. You can buy special popover pans, with deeper, narrower cups which force the tops up in a more pronounced fashion, but I wouldn't bother. Any muffin pan will produce a perfect popover if the butter is hot, the batter is rich and smooth and the baker is patient. But the patience ends when the popovers are done: they must be eaten right away.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 12 popovers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.
- Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time and add thyme if using; mixture should be smooth.
- Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
CHEF JOHN'S POPOVERS
They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 13.5 g, Cholesterol 54.9 mg, Fat 4.2 g, Fiber 0.4 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 198.8 mg, Sugar 1.6 g
GRUYERE-THYME POPOVERS
See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Dark Chocolate Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Yield Makes 6 large popovers or 10 small popovers
Number Of Ingredients 7
Steps:
- If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
- After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
- Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
- Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
- Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
- Fill popover cups about three-quarters full with batter. Combine thyme and Gruyere. Sprinkle over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
- Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.
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