When we were in Miami, we had dinner at BLT Steak at the Betsy Hotel. Dinner was fabulous and fun and the most insane thing was the popover that started the meal. It was light and fluffy and topped with melted Gruyere! I decided to google the recipe and was happy to find that it was featured on the Williams Sonoma website. I headed over and got the pan and tried out the recipe! It turned out fabulous! You’ll definitely want this one in your arsenal!
Serving Size: 6 Popovers
1 ½ cups all purpose flour
1 ½ cups milk
1 ½ teaspoons kosher salt
3 ounces Gruyere grated
Heat the oven to 400 degrees.
Spray the popover pan with cooking spray.
Sift flour and kosher salt through a fine mesh sieve.
Whisk the eggs.
Heat the milk until small bubbles form around the edges of the pan.
Slowly whisk the milk into the eggs so that the eggs don’t cook.
Slowly whisk in flour mixture until the batter is smooth.
Fill each popover mold until it is ¾ full.
Top each popover with ½ ounce Gruyere.
Place a pan on the bottom of the oven to collect drips.
Place popover pan in the bottom third of the oven and bake for 15 minutes.
Rotate the pan and bake for 30 more minutes.
Do not open the oven door to ensure popovers rise properly.