Saturday, March 3, 2012


Popovers are something I have always loved, that crispy outside, the light airy inside, the melting good.  However making them has had some real issues, multiple oven fires to the point of burning out the heating element. (to much butter and no cookie sheet underneath) Some would "pop" and some would not.  After many recipes this is the one that seems to work the best & taste amazing. This recipe comes from a steak chain called  "BLT Steak" which we first ate at in Scottsdale, Arizona.  It is part of the Camelback Inn Marriott Resort.  The popovers they serve are enormous, to be honest my meal was good but it was these that made it memorable.  They give you a card with the recipe on it, so often I wish a restaurant would share their recipes this was a really nice touch.  If you get the chance to have theirs it is worth the trip.  Making a recipe from a trip is so fun you get to recall the trip, we all know how tastes and smells can take you back to past events you didn't realize were in your memory.  These are great with a roast or steaks, if you have them ready to go you can bake them while your meat rests.

Popovers recipe from "BLT Steak" 

2 C all purpose flour
1 1/4 tsp salt
2 C whole milk (I used skim)
4 large eggs
nonstick oil spray or butter
1 1/2 C grated Gruyere Cheese

Place popover pan or muffin pan in oven.  Preheat oven to 425°.  Whisk flour and salt in medium bowl to blend.  Heat milk in heavy small saucepan over med heat until very warm but do not boil.  I did this in a pyrex measuring cup in the microwave but watch it closely.  Whisk eggs in large bowl to blend.  Gradually whisk warm milk into eggs, slowly so as not to "cook or scramble" the eggs.  Gradually stir in flour mixture just to blend do not over mix.

Remove hot popover pan from oven place on cookie sheet.  Carefully spray each cup liberally and along the edges with spray or you can carefully butter them with softened butter (the paper wrapper works well for spreading it).  Scoop about 1/2 -3/4 of the cups full of batter then top with about 2 T grated cheese.  Bake on cookie sheet until puffed and deep brown about 40 min.  Do not open oven until this point, or popovers might deflate.  Remove them from cups by carefully running a knife around each one to loosen it from the cup....try not to scratch the pan if it is a non stick you should use a heat resistant spatula.  Serve immediately.

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