Remember when I was under some pre-conceived notion that Popovers were difficult to make? And then I made them. And they so. were. not.
Well, seems like an eternity ago, but since then, I make them all the time.
All you need is a special tin. And patience <<< that part I’m still working on.
(Some would argue you can make these in a regular muffin pan. To which I say, “Sure. I mean, any popover is better than no popover.” But they’re not the same. Really.)
They are the absolute best dinner rolls. Unmatched by all others, IMHO. Usually, I stick to the classic version, but every few months, I’ll play around and try different flavor combos. Gruyere and thyme were a total win. Because… Gruyere and thyme. Enough said.
Popovers with Gruyere and Thyme
Prep time: 15 minutes
Batter resting time: 1 hour
Cook time: 45 minutes
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 2 cups (6 ounces) shredded Gruyere cheese
• 1/4 cup fresh minced thyme leaves
• 3 1/2 cups whole milk
• 6 large eggs, at room temperature
In a large mixing bowl, sift the flour, salt, and baking powder together. Gently toss in the Gruyere and thyme. Place the milk in another bowl and microwave on high for 2 minutes, or until warm (not hot) to the touch.
In a large bowl, beat the eggs with an electric mixer on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the mixer off and let the batter rest for 1 hour at room temperature.
Pre-heat the oven to 450°F
Spray a popover tin generously with nonstick spray and place on a cookie sheet. Fill the popover cups almost to the top with the batter. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside.
Serve hot with butter.
NOTE: The key to making great popovers is having both the eggs and milk warm before mixing and allowing the batter to sit at room temperature for 1 hour before baking. Pre-made batter tends not to work very well.
Also, for best results you’ll need a Teflon-lined popover pan with a 12-cup capacity (or 2 pans with 6 cups, obviously.)