I had never even heard of Popovers before until my uncle served this for me. He said I had to try it out, and they were delicious. This is a perfect side dish and a great dinner hit since most people don’t make these anymore.
For those who do not know what a Popover is, it is a light roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking.
When was the last time you had Popovers?
4 cups milk, warmed
4 cups flour
1 ½ heaping tsp salt
2 ¼ cups grated Gruyere cheese
Make sure all your ingredients are lukewarm or warmed. Place the popover pan in the oven. Heat the over and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the bather is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with approximately 2 ½ tbsp of the grated Gruyere. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven; remove from the pan and server immediately and server with Cinnamon Butter.
4 tbsp of butter room temperature
1 tsp of cinnamon
1 tsp of sugar
Mix all together and server with Popovers