BLT Puffy Popovers

By kmad

Ingredients

• 4 Cups Warm Milk
• 8 Eggs
• 4 Cups Flour
• 1 1/2 Heaping Teaspoon Salt
• 2 1/4 Cups Gruyere Cheese

Details

Servings 12
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 350°F. Preheat popover pan.

Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly wisk in the milk (do not cook the eggs). Set aside.

Sift the flour and the salt. Add dry mixture to milk mixture and mix until smooth. Once combined remove pan from oven and spray with non stick spray.

Fill each popover section 3/4 full, top each off with 2 Tablespoons of grated cheese. Bake at 350 for 50 minutes, rotating pan every 15 minutes. Remove and serve immediately.

Make the batter
In a blender, combine the eggs, milk and oil. Put the lid on securely and, holding the lid down tightly, blend on medium speed until all the ingredients are combined, about 10 seconds.

Turn off the blender, uncover, add the flour and salt and re-cover. Again, hold the lid down tightly. Blend until combined, about 15 seconds more.

Fill the cups
Pour the batter into the prepared muffin cups, dividing it evenly and filling each cup about three-fourths full.

Bake and pierce the popovers
Put the pan in the oven and bake until the popovers are puffed and well browned, about 28 minutes. Do not open the oven door while the popovers are baking or they may not rise correctly.

Using oven mitts, remove the pan from the oven. Immediately tip the popovers out of the pan onto a work surface or a wire cooling rack.

Pierce each popover with a wooden skewer to allow the steam to escape. Serve immediately with butter or jam. Makes 12 popovers.