Popovers
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.
 Ingredients:
- 4 cups milk
- 8 eggs
- 4 cups flour
- 1 ½ heaping Tablespoons salt
- 2 ¼ cups grated Gruyère cheese
Special equipment:
Popover pan
Method:
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.
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