Gruyere Popovers

By Sugar Pond (Sandy)

My friend Sandy invited us to dinner at her place over the holidays. One of the many delicious things she made were popovers! I've never had one before and they are doughy like "chinese donuts" - the fried dough that you eat congee (rice porridge) with. You can add anything to them and they taste so savory. Well, here is her recent addition. The popover pan is from Crate and Barrel.



Gruyere Popovers

2 cups all purpose flour 1 1/4 teaspoons salt 2 cups whole milk 4 large eggs

Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)

Place one 12-cup muffin pan and one 6-cup muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).

Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan.

She recently started a food blog called Five Spice Duck.