Reviews (1)
Add Rating & Review
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
Martha Stewart Member
Rating: 2 stars
07/22/2011
My popovers were browning after about 18 mins so I took them out. They deflated within mins after being removed from the oven. What did I do wrong? Should I have let them bake longer?
Back to Gruyere Popovers
All Reviews for Gruyere Popovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Gruyere Popovers
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes 12
Ingredients
Ingredient Checklist
2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)
Gallery
Gruyere Popovers
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes 12
Gallery
Gruyere Popovers
Gruyere Popovers
Gruyere Popovers
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 10 mins
total: 1 hr
Yield: Makes 12
prep: 10 mins
total: 1 hr
prep:
10 mins
total:
1 hr
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 2 1/2 cups whole milk
- 2 1/2 cups all-purpose flour
- Coarse salt
- 6 large eggs
- Unsalted butter, softened, for pans
- 1 cup coarsely grated Gruyere cheese (3 ounces)
Directions
Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).
Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.
Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.
Reviews (1)
Add Rating & Review
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
Martha Stewart Member
Rating: 2 stars
07/22/2011
My popovers were browning after about 18 mins so I took them out. They deflated within mins after being removed from the oven. What did I do wrong? Should I have let them bake longer?
Reviews (1)
Add Rating & Review
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
Add Rating & Review
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
56 Ratings
5 star values:
11
4 star values:
9
3 star values:
17
2 star values:
14
1 star values:
5
- 5 star values:
- 11
- 4 star values:
- 9
- 3 star values:
- 17
- 2 star values:
- 14
- 1 star values:
- 5
Martha Stewart Member
Rating: 2 stars
07/22/2011
My popovers were browning after about 18 mins so I took them out. They deflated within mins after being removed from the oven. What did I do wrong? Should I have let them bake longer?
Martha Stewart Member
Rating: 2 stars
07/22/2011
My popovers were browning after about 18 mins so I took them out. They deflated within mins after being removed from the oven. What did I do wrong? Should I have let them bake longer?
Rating: 2 stars
All Reviews for Gruyere Popovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gruyere Popovers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
