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Feeding the Resolute and Dissolute on New Year's Day

BLT Steak
106 E. 57th Street
New York, NY 10022

BLT Fish
21 W. 17th Street
New York, NY 10011


Chef Laurent Torondel of BLT Steak and BLT Fish – New York, NY
Adapted by StarChefs

Yield: 6 Servings

This recipe should make 12 popovers – 2 per person. They can be topped with caramelized onion and diced bacon, if desired.

Chef Laurent Tourondel's Popover on StarchefsIngredients:
  • 4 cups milk
  • 8 eggs
  • 4 cups flour
  • 1 ½ heaping Tablespoons salt
  • 2 ¼ cups grated Gruyère cheese

Special equipment:
Popover pan

Place popover pan in the oven. Heat oven and pan to 350°F.

Gently warm the milk in a pan over low heat and set aside. Whisk eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (but not cool), fill each popover cup ¾ full.

Top each popover with about 2½ Tablespoons of grated cheese.

Bake until golden brown, about 50 minutes, rotating popover pan a half-turn after 15 minutes of baking. Remove pan from oven and serve popovers immediately.

   Published: December 2004

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