A popover is a light and usually hollow roll made from egg batter. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking.
Popovers have also been known to be called puff pops and Laplanders.
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1 ½ heaping tablespoons salt
- 2 ¼ cups grated Gruyere
Step 1: Place the popover pan in the oven.
Step 2: Heat the oven and pan to 350 degrees Fahrenheit.
Step 3: In a medium size pan gently warm the milk over low heat and set aside.
Step 4: In a large size bowl; whisk the eggs until frothy and slowly whisk in the milk, so as not to cook the eggs. Set the mixture aside.
Step 5: Sift the flour with the salt.
Step 6: Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
Step: 7: Remove the popover pan from the oven and spray with nonstick vegetable spray.
Step 8: While the batter is still slightly warm, fill each popover cup three-fourths full.
Step 9: Top each popover with approximately 2 ½ tablespoons of the grated cheese.
Step 10: Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes until the popovers are golden brown.
Step 11: Take out of the oven, remove from pan, and serve immediately.
This recipe makes approximately 12 popovers.
Tips From Margielynn
Must eat the popover immediately after removing from oven.