Key Ingredients
Gruyere – Adds rich, nutty savoriness!
Eggs– Provides structure and that signature puff!
Olive Oil – An essential fat that helps the popovers brown and stay tender.
Milk – For additional moisture and steam which contributes to the popover’s rise!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Use room-temperature ingredients– Eggs and milk should be at room temperature so the batter incorporates evenly and rises well. Cold ingredients can make popovers dense.
- Don’t overmix the batter– Mix just until smooth. Overmixing develops gluten and can make the popovers tough instead of light and airy.
- Preheat popover pan – Don’t skip the step of placing your popover or muffin tin in the oven before pouring in the batter. Pouring batter into the hot pan with oil helps them spring up immediately.
More Recipes!
Here are some more bar recipes you might enjoy!
Salted Honey Butter Parker House Rolls
Apple Cider Loaf with Cinnamon Streusel
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Gruyere Popovers with Whipped Cranberry Butter
Servings
12 large popovers
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Equipment
Ingredients
Gruyere Popovers
- 3 cups (720 ml) whole milk
- 8 large eggs
- 1 tsp (6 g) salt
- 1 tsp (4 g) sugar
- 3 cups (360 g) all-purpose flour, (not packed, spooned & leveled)
- 6 tbsp (88 ml) extra virgin olive oil, plus more for greasing the pan
- 3–4 oz (85-113 g) Gruyère cheese
Whipped Cranberry Butter
- 8 oz (227 g) unsalted butter, softened
- 1/2 cup (55 g) fresh cranberries
- 1 tbsp (15 ml) water
- 1/4 cup (60 ml) maple syrup
- 1 tsp (1 g) fresh rosemary, chopped very fine (optional but offer a festive warmth!)
- pinch of flaky sea salt
Instructions
Enable Step-by-Step Mode- For the cranberry butter, in a medium saucepan, add cranberries, syrup and water. Mix until cranberries become tender and begin popping. Remove from the heat and set to the side to cool.
- Place butter in a medium mixing bowl, add the cooled cranberry mixture. Using a hand mixer, beat the cranberries and butter for 30 seconds. Add the rosemary and a touch of flaky sea salt. Keep beating until the mixture becomes nice and fluffy. Place butter into a small serving bowl or plop it onto plastic wrap and roll it into a nice log. Refrigerate until ready to serve.
- For the popovers, In a large bowl, using a hand mixer or whisk, mix flour, milk, olive oil, salt, sugar and eggs. Mix gently but well. A few lumps are okay! Let the batter rest for about 10 minutes. (Note: see FAQs for more details about making the batter beforehand.)
- Preheat oven to 450 degrees and liberally grease a popover pan with olive oil. (Muffin pan also works) Note: When greasing the pan, I like to add about a tsp of olive oil to the bottom of each popover compartment. Then I oil my fingers or a napkin and make sure the sides of each compartment are nice and greased up! Then place the popover pan onto a large baking sheet (to catch any drippings) and then into the oven to heat for about 3 minutes.
- Remove pans and immediately divide/pour batter into the compartments of the pan (I fill my popover compartments about 3/4 of the way). Press some of the shredded gruyere cheese in each compartment filled with the popover batter. And sprinkle a little on top as well.
- Bake for about 25 minutes at 450 degrees. Then turn down the heat to 350 degrees and bake for an additional 5-10 minutes. (try not to open the oven or that will release all of the steam and the popovers could deflate!)
- Remove popovers from the oven. Then, using a toothpick, poke the tops of each popover so they can breathe (this also keeps the popovers from deflating). Popovers should easily slip out of the pan. Once you have removed the popovers, add more olive oil to the pan and place it back in the oven for 3 minutes, then pour the second batch of popover batter and bake. Serve popovers immediately with cranberry butter!
- Storage: Store in fridge in an air tight container for up to 2 days. To reheat, place popovers onto a baking sheet and bake at 350 for about 10 minutes or until warmed through.
Can I use a different cheese? What would you suggest?
Hi Geri, I love cheddar, parmesan, mont jack! Honestly, any cheese will work, you just want to stick to the measurements of the cheese listed because too much cheese can weigh down the popovers- and they wont rise as much!