Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Gruyère-Chive Popovers
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 149
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 62 mg
- Sodium
- 183 mg
Light, crisp and deeply savory, these popovers get their flavor from a trio of Gruyère, Dijon mustard and fresh chives. Quick enough for a weeknight dinner and special enough for the holiday table, they come together with minimal effort. If you're planning ahead, the batter can be made in advance, but they're just as easy to mix up and bake the same day.
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 149
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 62 mg
- Sodium
- 183 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F for 15 minutes with a 12-cup muffin pan in the oven.
- Meanwhile, whisk the eggs, milk, mustard and melted butter in a bowl. Whisk in the flour and salt, then whisk in the chives. Let the batter rest 10 minutes.
- Generously brush 8 of the muffin cups with vegetable oil. Divide the batter evenly among the oiled cups and sprinkle with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until browned and puffed, 12 to 14 minutes. Immediately pierce each popover with a paring knife to release steam, then remove from the pan.
Cook’s Note
Make-Ahead Tips: Prepare the popover batter up to 4 hours in advance, cover and refrigerate. Bring to room temperature before using. Store cooled baked popovers in a resealable plastic bag or airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat popovers at 350 degrees F until warmed through and crisp, 3 to 5 minutes from room temperature or 10 to 15 minutes from frozen.
