There are three tricks to baking great popovers: Get the pan nice and hot before pouring in the batter, fill each section only half full, and be patient! No peeking allowed while they’re in the oven. A little over a half hour later, you’re rewarded with the most incredibly airy and crispy puffs you could ever imagine.
I typically serve these during the holidays alongside a prime rib roast or turkey. They work perfect for sopping up gravy or au jus sauce, but by adding cheese, sugar, or spices to the batter, popovers can be suited for any occasion. Sprinkling on a strong cheese like gruyere really helps to elevate the flavor and is a delicious compliment to a holiday or winter meal.
- 3 large eggs, room temperature
- 1½ cups whole milk, room temperature
- 1½ cups all-purpose flour
- 1¼ teaspoons salt
- ¼ cup fresh thyme leaves
- ¾ cup finely grated Gruyere
- Vegetable-oil nonstick cooking spray
- Allow eggs and milk to reach room temperature. Preheat oven to 450 degrees with a popover pan on rack in lowest position. After you have combined eggs and milk in a large bowl, whisk together until very frothy. Add flour and salt to egg mixture and whisk until batter is the consistency of heavy cream. There may still be some small lumps remaining.
- Remove popover pan from oven and coat with cooking spray. Fill popover cups half-full with batter. If you have extra batter, add to each until they are only a little over half-full. Combine thyme and Gruyere and sprinkle over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more. Remove from oven and immediately turn out on a wire rack. Poke a small opening in each to let the steam escape. Serve right away.