Phyl's
quest for making new popover recipes continues. He purchased a new 12
cavity popover pan so now there is no stopping him, he can make popovers
for a crowd at a moment's notice. This week a few of us joined in and
made Gruyere Chive Popovers, you can find the recipe here.
The ingredient list: milk, flour, salt, eggs, Gruyere cheese, chives,
and butter. Please use really good Gruyere (other cheeses would work as
well but if you are going to use Gruyere, please use a good one as it
just shines in this recipe).
The recipe goes together quickly and
easily. It makes a lot of batter, the recipe said to fill the cavities
3/4 full but my batter filled them almost to the top. I was afraid they
would bake over and spill out so I placed a baking sheet on the shelf
below the popover pan in the oven just in case. They did not, however,
spill over even though they puffed up really high. Huge. The next time
I make these (and there will be a next time), I will make 2/3 of the
batter measurements for the same amount of popovers and I think that
will be a good amount.
These are tasty and full of melty cheese goodness, so delicious warm. The next morning I split the popovers in half lengthwise, toasted them in the toaster oven, and served them with a scrambled egg/bacon mixture on top. Very nice...tasted like quiche actually.
Phyl said he warmed his back up in the oven for 10 minutes in the pan and they were just like freshly made ones. All good to know. Because, as I said, there will be a next time. I think these would make really good little bite size popovers made in a mini muffin pan, I'm also going to try that soon.
