Name: Gruyere-Chive Popovers
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 2 large eggs; 1 1/4 cups milk, warmed; 2 teaspoons Dijon mustard; 1 tablespoon unsalted butter, melted; 1 cup all-purpose flour; 1 teaspoon kosher salt; 1/4 cup chopped fresh chives; Vegetable oil, for the pan; 1/2 cup finely shredded Gruyère cheese

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.