Chive and Gruyere Popovers

Wow!  It's been too long since I've posted.  I am still cooking, but finding time to post has been challenging.  I have a bunch of recipes and pictures saved up, so hopefully I'll be able to post a bunch of them before classes start again.

I might have to change the name of this blog to The Perfect Popover as there are now more popover recipes than dumpling ones!  I didn't grow up eating popovers, so I'm not sure why I really wanted to start making them.  The name just makes them sound delicious.  Now I have a popover pan; I need to put it to good use.  I was disappointed with my last popover outing, but I decided to try my hand at popovers again.

This time, I used a basic recipe from Epicurious because one reviewer said her 10-year-old kid made them, and they were delicious.  I added the chives and cheese to make them a bit more interesting, and everything's better with cheese!  I saw that different popover recipes had different egg to flour ratios, so I made this recipe twice in the last two weeks.  My husband voted for the ratio in the source recipe based on his excellent tastetesting skills.

Any suggestions for more popover flavorings?  I think I have to make a bunch more popovers before that pan pays for itself!

Chive and Gruyere Popovers
based on a recipe from epicurious.com


1 tablespoons unsalted butter cut into 6 pieces
2 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon minced chives
1 ounce Gruyere cheese, shredded

1. Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in the bottom of each cup of a six-cup popover tin (or six 1/2-cup custard cups). Place the popover pan on a baking sheet.
2. In a smaller bowl, lightly whisk the eggs until they change color. Whisk in the milk.
3. In a medium bowl, whisk together the flour and salt until well blended. Gently whisk the egg mixture into the flour mixture until only small lumps are left, and set aside.
4. Place the popover tin and baking sheet in the oven for 4 minutes. At 3 minutes, give the batter a light whisk and add chives. 
5. Using an oven mitt, remove the hot tin from the oven and immediately divide the batter among the prepared cups. Evenly divide shredded cheese and sprinkle on top of each cup.  
6. Bake for 25 minutes without opening the oven door. Serve immediately.

Yield: 6 popovers

Total time: about an hour, half active