Herbed Gruyère Popovers Recipe

Recipe adapted from Kris Morningstar and Joshua Graves

Herbed Gruyère Popovers
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Herbed Gruyère Popovers adapted from Kris Morningstar and Joshua Graves
  • 3 tablespoons unsalted butter, melted, plus more for greasing3¾ cups whole milk
  • 6 large eggs2¾ cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped chives3 tablespoons chopped sage
  • 4 ounces grated Gruyère
  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.
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