Popovers! The New Muffin Top

By: ML
Ever since my popover experience at BLT in New York I’ve been wanting to recreate the delicious moment at home. I had the recipe, I had the ingredients, and a couple years later I finally bought a popover pan. In my defense, a couple of years later is better than not buying the dumb pan at all. With a few simple ingredients, a great whisking arm, and my all time favorite cheese I was able to bake up a batch of my very own popovers.

Popovers are cooked by using steam which gives it a real airy and hollow inside. These little joys of greatness was crunchy on the outside and soft in the inside. The Gruyère gave the top of the popover a cheesy goodness with a hint of nuttiness. Enjoy them hot out the over by itself, with jam, butter, or all of the above. I picked all of the above. Hearty breakfast treat. Thank you BLT!

BLT Popover 

Makes 12 popovers (I made 18)

Ingredients 

4 cup of milk, warm

8 eggs

4 cup of flour

1 1/2 heaping tbsp. salt

2 1/4 cup of grated Gruyère

*I made sure all the ingredients were at room temperature before baking. 

1. Place popover pan in oven. Heat the oven and pan to 350º.

2. Gently warm milk over low heat and set aside. 

3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. 

4.  Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth. 

5. Remove the popover pan from the oven and spray with nonstick vegetable spray.

6. While the batter is still warm, fill each popover cup three-fourths full.

7. Top each popover with approximately 2 1/2 tbsp. of grated cheese (I put more. Don't be shy)

8. Bake at 350º for 50 minutes, rotating pan half turn after fifteen minutes, until popovers are golden.   

*Don't peek after the half turn or else the popovers will deflate. 

9. Take out of oven, remove from pan, and serve immediately.