Popover Post by the best sister I’ve ever had, Samantha. “I have some friends who claim that they had no major cravings during pregnancy. That was not me. From the moment I found out my news, i had one major thing on the brain – steak, steak and more steak!!! Its too bad that BLT establishments don’t offer frequent flyer cards bc in my first trimester, my husband and i would have racked up major points;) After a few meals at various BLTS around town and on vacation, we realized that the restaurant leaves the recipe for their delicious popovers (that they serve instead of bread), on the table. Along with my steak fad, “nesting” at home was my new favorite hobby so I quickly ran out to bed and bath for a popover pan – what could be better – BLT food.. in the comfort of my own home! the popovers were fantastic. and, the hardest thing about the recipe is getting the pan and making sure you time the 50 min baking time with whatever else you are serving. Guests love these and are always impressed. One thing – definitely use way more than 2 tablespoons of Gruyere on each popover – you will not be disappointed. I hadn’t made these in a while but recently I had tessa (of tessas tiny kitchen) and our father over for a dinner- we were celebrating a very special person and – popovers seemed like the right food for the occasion. Hope you enjoy.”
BLT Popover recipe
4 Cups Milk, Warmed
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Makes 12. Place the popover pan in the oven. Heat oven and pan to 350 deg. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside. Sift the flour with the salt. Slowly add the dry mixture to the eggs and combine until mostly smooth. Once combined remove the popover pan from the oven and spray with non stick vegetable spray. Fill each popover cup 3/4 full and top each with 2 1/2 tablespoons of gruyere cheese. bake at 350 deg for 50 minutes, rotating pan half a turn after 15 minutes. Serve immediately.