Giant Cheese Popovers

7 pops

Oh baby! Have you ever had a popover? I hadn’t until a few months ago. They’re insane. Look at them! They’re huge and puffy, and cheesy, and hollow, and delicious. I love the idea of making homemade rolls for special family dinners, but they’re often not worth all of the work they require. The yeast and the rising, and the rising some more. When I have other things going on in the kitchen, it’s too much for me. But popovers! They’re different!

The recipe is very simple and it really doesn’t require more than 10 minutes of your time. You sift some flour, grate some cheese, heat some milk, whisk some eggs, and that’s basically it. These lil guys are very dramatic and the end result looks like way more work was put into them than actually was. And they’re delicious! Cheesy and eggy and flake almost like a croissant. Perfect for sopping up stew or maybe even filling them with ham & cheese for lil popover sandwiches! I haven’t tried that yet, but I have a bunch leftover in the freezer so maybe this weekend I could heat them up and have a fancy little lunch.  Anyway, next time you’re cooking a meal that needs a side of bread, consider making these bits o’ cheesy, airy heaven.

2 Ingredients

{all your ingredients, except the milk which was heating on the stove}

1 Flour

{flour pile}

PicMonkey Collage

{left: beating the eggs / right: incorporating the heated milk}

5 cups

{don’t be afraid to fill them all the way to the top!}

13 pops

{popover pyramid}

8 pops

{see, hollow!}

9 pops

{do you have a wooden pig dish too?? if so, fill it with popovers!}

GIANT CHEESE POPOVERS

adapted from Martha Stewart
INGREDIENTS

4 cups all-purpose flour
1 tablespoon plus 2 teaspoons coarse kosher salt
4 cups milk
8 large eggs
Nonstick cooking spray
8 oz freshly grated gruyere cheese (I used a gruyere-cheddar blend)

Equipment: Two 6-cup Popover Pans or One 12-cup Mini Popover Pan

METHOD

Place your popover pan(s) in an oven and preheat to 350 degrees F.

Sift the flour and salt together, set aside. In a small sauce pan, heat the milk over medium heat until small bubbles form around the sides of the pan. Meanwhile, beat the eggs with a handheld or stand mixer. With the machine running, slowly pour the heated milk into the bowl with the eggs and beat over high heat for about 2-3 minutes. Gradually add the flour mixture and mix until well combined.

Remove the heated popover pan(s) from the oven. Spray each cup liberally with nonstick cocking spray. Fill each cup with the popover mixture all the way to the top so it is level. Place a good handful of cheese on top of each cup.

Bake 15 minutes. Rotate the pan 180 degrees and bake for another 35 minutes. Resist the urge to open the oven to take a peek until they are done. Serve immediately.

You may also make up to 2 hours in advance and reheat in a 450 degree oven for a couple minutes. Or freeze them and reheat a couple for a quick accompaniment to your weeknight dinner.

Makes 12.

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