I am pretty much obsessed with Food Network. When the TV is on, 90% of the time its on the food network. I mostly have it on in the background when I’m baking and working. But when I want to relax and enjoy some TV, I sit down and actually watch it. I watch food network because i love to learn new recipes and techniques, but I also love watching the random shows as well. One of my favorites is “The Best Thing I Ever Ate”. It’s the mouth watering and appetizing foods that keep me watching this show. If I could go to the restaurants and eat the foods I see on this show, I definitely would… and even better… if could make the foods I see on this show, I definitely would!
I saw these Gruyere Popovers on this show. They are from the famous BLT Steak restaurant in New York City. They come out as a free appetizer when you eat at the restaurant. And an added bonus is that the recipe comes out with the popovers. When I heard this I was so excited! I thought how perfect would it be to make these. I got on the internet and found the recipe in seconds!
Even better was that I had just purchased a new popover pan no more than one week before I saw these on the show. So I have been wanting to find a good popover recipe that was worth trying. This recipe was definitely worth trying! The perfect recipe to break out my new pan :).
Popovers are very simple to make and have very little ingredients. The 3 main ingredients in a basic popover are milk, eggs, and flour. These are ingredients that are probably in your pantry and refrigerator already. So no need to run to the store and get the ingredients! This recipe also adds salt for extra flavor – But you should have that in your pantry as well.
What makes these popovers extra special is the Gruyere cheese on top. Before baking them in the oven, you sprinkle grated cheese on top of the batter. Gruyere cheese melts especially well so they work perfectly on top of the popovers. And it really adds fantastic flavor!
The most dramatic thing about popovers is watching them “pop” in the oven. They bake for about 50 minutes in the oven and in those first 20 minutes they rise incredibly tall. It really is amazing of how high they rise. It’s really fun to watch! There are 3 basic reasons on why they rise so well:
1) The perfect gluten formation
2) High heat
3) Narrow, high “cups”
High heat and narrow cups is pretty basic, but the perfect gluten formation is a little bit more technical. This gluten formation is created by combing the flour, milk, and eggs. When you have the right amount of these ingredients gluten is formed. Gluten helps create the steam inside the popovers to create the high structure. You will notice after making popovers that they are hollow inside – this is from the steam. The science behind the rising of the popover is really amazing. It’s crazy how three basic ingredients work together so perfectly to create a stunning presentation!
These popovers are fun and easy to make and the outcome is really delicious. Especially when you top them with Gruyere cheese. Of course you don’t have to do this, and you can always just make a basic popover. But the cheese really brings them over the top!
Top them with butter and coarse salt and your set.
Enjoy the pop :)!
For Printable Recipe, Click here!
Makes: 12 Popovers
4 cups Milk
4 cups All Purpose Flour
1 ½ tsp. Salt
2 cups Gruyere Cheese, grated
*If you do not own a popover pan, I definitely suggest purchasing one to make the correct popovers. However, if you cannot do this, you can make them in a cupcake pan. They won’t be the popover shape and won’t “pop” as much, but will still be just as tasty!
Place the popover pan in the oven. Preheat the oven to 350 degrees F. In a saucepan or in the microwave, heat up the milk.
In a medium bowl, whisk the eggs until frothy. Slowly whisk in the hot milk to temper. Set aside.
Sift together the flour and the salt. Slowly add the dry ingredients to the egg mixture. Whisk the mixture until it is completely smooth.
Take the popover pan out of the oven and grease the cups with oil or cooking spray.
Pour the mixture evenly into the popover pan. I filled each popover cup until almost full. Sprinkle the gruyere cheese evenly on top of each popover cup.
Bake the popovers in the oven for 50 minutes. Rotate the pan 15 minutes into cooking. Try not to open the oven until they are done baking. Take the popovers out of the oven and serve immediately. Serve with butter, jam, and/or sea salt. Enjoy :)!
Recipe from BLT Steak in NYC.