GRUYERE POPOVERS
Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
- Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
POPOVERS WITH GRUYERE
The last time I visited Bath, England, I had these to-die-for-don't-care-how-many-calories-are-in-here-popovers! I searched for the recipe and found it in Bon Appetit, 2004. Hope you like these as much as I do!
Provided by Penny Stettinius
Categories Breads
Time 1h
Yield 16 popovers, 16 serving(s)
Number Of Ingredients 6
Steps:
- Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven.
- Preheat oven to 350°F.
- Whisk flour and salt in medium bowl to blend.
- Heat milk in heavy small saucepan over medium heat until very warm, about 125°F.
- Whisk eggs in large bowl to blend.
- Gradually whisk warm milk into eggs.
- Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
- Remove hot muffin pans from oven.
- Spray pans with nonstick spray.
- Spoon 1/4 cup batter into each of 16 muffin cups.
- Top each with 1 1/2 tablespoons cheese.
- Bake until puffed and deep brown, about 40 minutes.
- Remove popovers from pan.
- Serve hot!
Nutrition Facts : Calories 135.4, Fat 5.7, SaturatedFat 2.9, Cholesterol 67.1, Sodium 245.7, Carbohydrate 13.4, Fiber 0.4, Sugar 1.8, Protein 7.2
GRUYERE POPOVERS
From a local restaurant, BLT. They are just simply fabulous. I could eat just this with a glass of really good wine and forget their wonderful steaks.
Provided by Vicki in AZ
Categories Breads
Time 1h5m
Yield 18 popovers
Number Of Ingredients 5
Steps:
- Place a popover pan in the oven and heat until oven and pan reach 350. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture and gently combine until almost smooth.
- Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or at room temperature (not cool), fill each popover cup 3/4 full. Top each popover with 2 1/2 Tablespoons for grated gruyere.
- Bake at 350 for 50 minutes, rotating pan half a turn after 14 minutes of baking.
- Remove from oven, remove popovers from pan and serve immediately.
- They serve with an herb butter and slightly coarse sea salt. Yum!
POPOVERS
Provided by Alex Guarnaschelli
Time 40m
Yield 8 to 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F. Grease a nonstick, standard 12 muffin tin and place in the oven to heat while you prepare the batter.
- In a large bowl, sift together the flour and salt. In a smaller bowl, whisk together the eggs, milk, and melted butter until blended. Pour the wet ingredients into the dry and use a whisk to mix them together. Fill each hole in the muffin tin between 2/3 and 3/4 full. Bake for 10 to 12 minutes and then reduce the oven temperature to 350 degrees F. Bake until they develop a nice brown color, an additional 15 minutes; they should feel crusty. Opening the oven door while popovers bake increases the chances they will deflate so look through the window but don't give in to temptation!
- Remove the tin from the oven and turn the popovers out onto a flat surface to cool. Pierce the sides with the tip of a small knife to allow steam to escape as they cool. Serve immediately.
POPOVERS
There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!
Provided by Ina Garten
Categories dessert
Time 40m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
POPOVERS WITH GRUYèRE
Steps:
- Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
- Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.
GRUYèRE CARAWAY POPOVERS
Categories Bread Milk/Cream Cheese Egg Side Bake Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 large or 9 medium popovers
Number Of Ingredients 7
Steps:
- With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon caraway seeds.
- Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
- In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyère and whole caraway seeds over popovers. Bake popovers in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
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