Gruyère Popovers with Fresh Thyme

February 8, 2015

Gruyère Popovers with Fresh Thyme

There are some recipes the just look too complicated to even attempt. Popovers were one of those things for me. Growing up my mom would effortlessly whip up a batch and serve them piping hot, dripping with butter and jam. I always thought that something so glorious with their puffed up airy tops, browned flaky crusts and custardy centers would be far above my skill set but as it turns out they are incredibly easy to make if you just follow a few simple rules.

1. Have all your ingredients at room temperature before beginning.

2. Preheat your popover pan for at least 10 minutes.

3. NO PEEKING while they are baking. Do not open that oven door unless something is on fire.

Simple enough, right? Follow these rules and you will be rewarded with an impressive Sunday treat to serve your family and friends. Most people don’t know these rules and will therefor think you are some kind of Paris trained pastry chef but really you just listened to me and that is funny and a lot less expensive!

I had a craving for something savory so I added nutty gruyère cheese and fresh thyme to mine feel free to leave those out if you are a purist and prefer a traditional popover served with nothing more than a little butter and maybe a smidge of jam. Or you could be a complete genius and double the recipe and have both! That is my kind of popover party.

Gruyere Popovers with Thyme


Makes 6 Popovers

2 tablespoons butter, melted

3 eggs, lightly beaten

1 cup milk

1/2 tsp freshly ground nutmeg

1 cup flour

1 tsp salt

1/2 cup finely shredded gruyère cheese

2 tablespoons minced fresh thyme

Preheat your oven to 425 degrees. Place popover pan* on center rack for 10 minutes to heat. Meanwhile, combine eggs, milk, nutmeg and one tablespoon of melted butter in a bowl. In a separate bowl whisk together the flour and salt. Add the egg mixture to the flour and whisk well to combine, resulting in a very smooth batter.

Take the popover pan out of the oven and divide the remaining melted butter among the cups, following with the batter. Sprinkle the cheese and thyme on top and bake for 30 minutes. Great served on their own or alongside a nice Sunday roast.

*you can substitute a regular muffin pan but a popover pan is highly recommended for maximum height and airiness!



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