Complimentary popovers arrive w/ butter pot and sea
salt shaker......and the recipe. Recipe makes 12 popovers.
ING 4 cups milk, warmed 8 eggs 4 cups Gold Medal flour 1 ½ heaping tbsp. salt 2 ¼ cups Gruyère cheese, grated
METHOD Place popover pan in oven. Heat the oven and pan to 350 degrees. Gently warm milk, and set aside. Whisk eggs until frothy, and slowly whisk in milk (so as not to cook eggs). Set mixture aside. Sift flour with salt. Slowly add dry mixture, and combine until mostly smooth.
FINAL Once combined, remove popover pan from oven and spray with nonstick vegetable spray. While batter is still slightly warm, fill each popover cup three-quarters full. Top each popover with 2 tb grated Gruyère. Bake 350 deg 50 min, rotating after 15 min. Remove from oven and liftout to server.
Serve immediately w/ butter pot and sea salt shaker.