herbed gruyere popovers

By sanmo_babe

Ingredients

• 3 tablespoons unsalted butter, melted, plus more for
• greasing
• 3 3/4 cups whole milk
• 6 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons chopped chives
• 3 tablespoons chopped sage
• 4 ounces grated Gruyère

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 450˚. Generously grease a 12-mold
popover pan (or large muffin pan) with softened butter or
nonstick spray.
2.Pour the milk into a saucepan and heat over medium heat
until just warm to the touch. Remove from the heat and
add the melted butter. Whisk in the eggs.
3. In a bowl, combine the flour, kosher salt and herbs. Add
the wet ingredients to the dry ingredients and mix until
smooth.
4.Fill the popover molds until almost full, using about ½ cup
of batter in each mold, and top with grated Gruyère. Bake
for 20 minutes (do not open the oven door), then reduce
the temperature to 375˚ and continue baking for another
30 minutes or until the popovers are golden brown and
crisp.
5. Remove the popovers from the molds and transfer to a
wire rack. Pierce each one with a small knife to let steam
escape, then serve immediately.