Sooo, here’s another one that didn’t quite turn out as originally planned or even close. I was totally excited to finally use my popover pan, because I’m always seeing them in restaurants, food magazines, and various places online looking so fluffy and delicious.
I love how versatile they can be, some almost like pancakes topped with fruit and syrup and others super savory, which is definitely what I was going for with these but obviously didn’t quite get. I’m not at all sure what I did or didn’t do to have these turn out like cheesy garlicky Yorkshire puddings, not the fluffy, airy popovers as intended.
Buuuttt what can I say? these didn’t turn out like I wanted (though I swear I followed the recipe exactly) but they are still delicious…like really delicious y’all. They are so gooey, cheesy, garlicky and dense. Maybe you will have these turn out like the perfectly puffy popovers that I had wanted, and if you do please let me know what your secret is 🙂 Either way, whether yours turn out like mine or light and fluffy these will still be super awesome.
Start with the flour and salt…
Add your rosemary and garlic…
Now add your eggs in your bowl…
Go ahead and start whisking the eggs…
While the eggs are whisking, start to heat the milk…
Once bubbles start to appear on the edges, take off the heat…
While still whisking, slowly pour the milk in…
Continue whisking…
Now add your flour mixture while still whisking…
All nicely mixed…
Now into the pan…
Top off with cheese…
Into the oven…
And enjoy!!!
- 4 Cups of All-Purpose Flour.
- 1 Tablespoon Plus 2 Teaspoons of Salt.
- 4 Cups of Milk.
- 8 Eggs.
- 8 Ounces of Gruyere Cheese, Grated.
- 3 Tablespoons of Dried Rosemary Citrus Mix.
- 2 Teaspoons of Garlic Powder.
- Salt and Pepper To Taste.
- Place your popover pan in the oven and preheat to 350 degrees F.
- In a bowl sift together the flour, dried herbs, garlic and salt and set aside.
- In a small saucepan, heat the milk over medium heat until small bubbles form around the edges of the pan.
- In the bowl of a stand mixer with whisk attachment, whisk your eggs, while whisking constantly slowly add your heated milk.
- While still whisking, after you have added all of the milk add your flour mixture.
- Remove your heated pan from oven and liberally spray each cup with nonstick cooking spray and place on a baking sheet.
- Fill each cup with batter to the top, then top each cup with cheese.
- Bake for 30-35 minutes or until golden brown.
- Remove puddings from the pan and serve immediately.
- To make sure they 'pop' up properly try not to open the oven while they are baking 🙂
- You can use any variation of dried herbs you like, one of my favs happens to be a Rosemary Citrus mix that I used in this recipe, but a plain dried Rosemary or dried Thyme would be awesome too.
- I freshly grated my Gruyere cheese, but feel free to use and pre-shredded cheese of your choice.