Popovers for Dinner
Soufflés. Flambés. In the food world there are a handful of showstoppers. And popovers fall into that category. I first tasted them, over breakfast, served with strawberry butter, at Popover Cafe on Manhattan's the Upper West Side. I was hooked.
When I moved to Seattle and could no longer satisfy my cravings with a quick trip uptown, I bought a specialized popover pan and made them myself, typically as a breakfast treat. But popovers are great anytime.
I've had them for lunch at Neiman Marcus where they're served complimentary. And just a few weeks ago I ate them again, complimentary again, before dinner with sweet butter and salt at BLT Steak in Washington, D.C. Along with the check came this recipe. Contrary to popular belief, popovers are a cinch to make, so why not add this showstopper to your next dinner party.
BLT Popovers
Ingredients:
4 cups milk, warmed
8 eggs
4 cups flour
1-1/2 heaping tablespoons salt
2-1/4 cups grated gruyere cheese
Popover pan
Directions:
1. Place the popover pan in the oven. Heat the over and pan to 350 degrees F.
2. 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.
3. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth.
4. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2-1/2 tablespoons fo the grated gruyere.
5. Bake at 350 degrees F for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove from the pan, and serve immediately.
Makes 12 popovers.
--Tracy Schneider
Honbun27 on June 09, 2009 at 09:51 AM
There is this cute restaurant in Amherst, MA that serves popovers - Judies (http://www.judiesrestaurant.com/). They serve popovers with all sorts of dishes spooned on top or just as a side to other dishes. Thanks for the recipe
Chef Knife on June 10, 2009 at 11:54 PM
Great recipe.
Very impressive look.
Thanks
Julie on September 12, 2009 at 02:55 PM
This popover recipe looks great. It reminds me of a gougere, only in a popover pan. I think I need to purchase 2 chicago metalic popover pans!
Geschenke on October 13, 2009 at 10:13 PM
This tastes delicious…
I tried it today at home and everybody liked it and appreciated me. Thanks for your nice recipe.