Tuesday, January 8, 2019

Rosemary Gruyere Popovers


I have always wanted to try these- like I’d never even eaten them, but they didn’t seem too difficult. This recipe is super fast and wasn’t difficult at all. If you're bored and want some cheesy goodness, give it a go. 


Disclaimer: This recipe says it makes 6 popovers. Did I want only 6 popovers? No! So I doubled it…. It doesn’t just make 6 popovers if you’re using a muffin pan and not a popover pan. SOOOOO many popovers. 

Ingredients:        

3 eggs, room temperature *I didn’t wait til mine were room temp, and it was fine.
1 ½ c milk, room temperature *again, I didn’t wait… I'm impatient.
1 ½ c all-purpose flour
1 tsp salt
¼ c fresh chopped rosemary
¾ c freshly grated Gruyere cheese *although this would be good with pretty much any cheese.

1. Preheat oven to 450 F and place a non-stick popover pan on the bottom rack. *or again, like I did, just use a muffin tin.
2. Combine rosemary and Gruyere cheese. Set aside a ¼ c of the mixture for topping the popovers.
3. Whisk eggs and milk in a separate bowl until frothy. Add flour, salt, and the cheese mixture into the eggs and whisk well. Some lumps are fine.
4. Carefully remove the popover pan from the oven and spray with non-stick cooking spray. *If using a muffin tin, go every other so that the popovers have room to pop… over.
5. Fill the wells about 2/3 of the way full. Sprinkle the cheese and rosemary mixture that was set aside on top of each popover. *You want to work quickly because you’re trying to have that reaction with the hot pan when the popover mixture gets poured in. 
6. Bake for about 20 minutes, and then turn the oven down to 350 F and continue baking until golden brown, about 20 more minutes. 
7. Turn the popovers out onto a cooling rack and serve immediately. *They will deflate like a soufflé, so it’s better to eat them hot out of the oven when they’re melty, cheesy goodness.








Rating (Scale of 1 - 5):

Difficulty: 1

Amount of Time: 1

Awesomeness: 4


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