3 cups milk
3 cups all-purpose flour
1 Tbsp Peppered Salt
6 eggs
6 oz. Gruyere cheese, grated
1. Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400 F.
2. In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don't cook, then gradually whisk in the flour mixture until almost smooth.
3. Remove the popover pan from the oven and spray the cups with nonstick vegetable spray, or use 2 Tbsp of beef drippings. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.
4. Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.
5. Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter.
Makes 12 popovers.
Recipe courtesy of BLT Steak, NYC.
