GRUYÈRE AND BLACK PEPPER POPOVERS
Steps:
- 1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm. 2 2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup. 4 4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.
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Prince shahzada
[email protected]I've never made popovers before, but these were so easy to make and they turned out great! I'll definitely be making them again.
Ista Rai
[email protected]These popovers were delicious! I used a sharp cheddar cheese instead of gruyere, and they were still amazing.
Azaria Harris
[email protected]I followed the recipe exactly, but my popovers didn't turn out. They were flat and dense.
Zarasha qaisar Ics eco 4017
[email protected]These popovers were a bit dense for my taste, but the flavor was good.
Padam bhadur Rai
[email protected]I've made these popovers several times now, and they're always a hit. They're so easy to make, and they're always perfect.
Coco Lawrence
[email protected]These popovers were a bit too eggy for my taste, but they were still good.
GRASSY HEART
[email protected]I made these popovers for a party and they were a huge hit. Everyone loved them!
Cambooshe Maxamed
[email protected]These popovers were perfect for a quick and easy breakfast. I served them with butter and jam.
Mane Kocharian
[email protected]I didn't have any black pepper, so I used white pepper instead. They were still delicious!
Tish Delanoy
[email protected]These popovers were a bit too salty for my taste, but they were still good.
Evan Allary
[email protected]I've never made popovers before, but these were so easy to make and they turned out great! I'll definitely be making them again.
Gabe States
[email protected]These popovers were delicious! I used a sharp cheddar cheese instead of gruyere, and they were still amazing.
Disan Vpn
[email protected]I followed the recipe exactly, but my popovers didn't turn out. They were flat and dense.
kerline desir
[email protected]These popovers were a bit dense for my taste, but the flavor was good.
Burhan Ahmed Rana
[email protected]I've made these popovers several times now, and they're always a hit. They're so easy to make, and they're always perfect.
Charelle Templeton
[email protected]These popovers were amazing! They were so light and fluffy, and the gruyere and black pepper gave them a delicious flavor.