I was first introduced to Popovers at a restaurant in Arizona. We were there for the National Championship between the Auburn Tigers and Oregon Ducks. I was busy reporting on the must-do / must-see / must-eat locations while the sports crew was busy with pre-game and post game interviews with the players and coaches.
I so wish I remember the name of the restaurant we ate these popovers at! They were so incredible that I rushed home and immediately ordered a popover pan to recreate them.
Popovers are amazing served with breakfast paired with butter and jam. They can also be part of your lunch for sandwiches or served as dinner rolls. They are extremely versatile and provide a different spin on the traditional roll.
I hope you enjoy this recipe as much as we do.
*Chef’s Note: you can purchase a popover pan for this recipe. They are fairly inexpensive. Here is a link for a great one from Amazon. Alternatively, if you don’t want to purchase a popover pan, you can use a muffin pan and make mini popovers.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 55 minutes
Servings: 18 popovers
- 4 cups of milk, warmed
- 8 eggs
- 1 tablespoon salted butter
- 4 cups of flour
- 1 tablespoon salt
- 3 cups of shredded gruyere cheese
- Heat oven to 350º and place popover pan in oven while it preheats
- Gently warm milk over low heat, set aside
- Whisk eggs until frothy, set aside
- Sift flour with salt in large mixing bowl
- Slowly add whisked eggs to warmed milk, careful not to cook the eggs, set aside
- Slowly add egg, milk mixture with dry mixture and mix until smooth (it’s okay if there are some lumps!)
- Carefully remove pan from oven, place 1 teaspoon of butter in each cup of the popover pan and swirl around until melted
- Fill cups about ¾ full with batter and top with large pinch of shredded cheese
- Transfer to the oven and bake for 50 minutes, rotating the pan in the oven every 15 minutes. Popovers rise rapidly, so make sure you give the pan plenty of space in your oven
- Remove from pan and serve warm with butter
*Storage note: store in an airtight container for up to 4 days at room temperature.