On a recent vacation, I had some of the most amazing popovers. They were so rustic and awesome! And so I've had them on my mind ever since. The other day I was in a kitchen supply store looking for something entirely different, and this popover pan called me over and demanded that I purchase it. I make it a practice to not turn down requests from talking pans, so it came home with me.
I seriously don't know why I haven't made these more! They are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. Lovely Lily and I made these, and we figured out that they were perfect for pulling apart and running them through the gravy of the pot roast we were serving. I mean THE perfect gravy vehicle!!
If you tend to be intimidated by making bread, because of the kneading, rising, etc., this is the way to go! It's no more complicated than throwing all the room temperature ingredients into the food processor and then pouring the batter into the preheated pan. Seriously. I love that kind of thing!
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 1/2 Tbsp melted, cooled butter; plus 1 tsp room temp for pan
- 1/2 tsp baking powder
- 1 tsp freshly ground black pepper
- 1/2 cup grated Gruyere
Method:
Preheat oven and popover pan to 400 F. Combine all ingredients in a food processor. Process the mix for 30 seconds.
Divide 1 tsp room temperature butter between the 6 popover tins. Pour the batter immediately into the pans. It should come at least halfway up the pans. Bake them for 35 minutes.
Step-by-Step:
Preheat oven and pan, then prep everything first.
That means, go ahead and grate your pepper...
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| 1 tsp freshly ground black pepper |
grate your cheese...
 |
| 1/2 cup grated Gruyere |
Ready, set, GO!
Everything goes into the food processor.....
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| 1 cup all-purpose flour |
 |
| 1 cup whole milk, room temperature |
 |
| 1 1/2 Tbsp melted, cooled butter |
 |
| 2 large eggs, room temperature |
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| 1 tsp salt |
 |
| 1 tsp freshly ground black pepper |
 |
| 1/2 tsp baking powder |
Process the mixture for 30 seconds.
Carefully remove the hot popover pan from the oven and add a piece of the reserved 1 tsp butter to each of them. Please don't touch the hot pan and burn yourself. That's why I'm using a knife.
 |
| 1 tsp room temp butter, divided into six wells |
It will melt very quickly.
Pour the prepared batter into the popover wells. It should come up about 1/2 - 2/3 of the way.
If you are using cheese, sprinkle it over the batter now. You could also sprinkle fresh herbs, etc.
 |
| 1/2 cup grated Gruyere, divided into 6 tins |
Put them into the 400 degree F oven for about 35 minutes.
They will be golden brown with a beautiful, crunchy exterior.
Serve with your choice of spreads or toppings. We actually had these along with a
Beef Pot Roast, and let me just tell you... they were PERFECT for pulling apart and dredging them through the roast gravy! Perfect!!!
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Carefully remove the hot popover pan from the oven and add a piece of the reserved 1 tsp butter to each of them. Please don't touch the hot pan and burn yourself. That's why I'm using a knife.
Pour the prepared batter into the popover wells. It should come up about 1/2 - 2/3 of the way.
If you are using cheese, sprinkle it over the batter now. You could also sprinkle fresh herbs, etc.
They will be golden brown with a beautiful, crunchy exterior.
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