Best GruyÈre And Black Pepper Popovers Recipes

GRUYÈRE AND BLACK PEPPER POPOVERS image

Categories Cheese

Yield 16

Number Of Ingredients 7

ingredients
2 cups whole milk
4 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

Steps:

1. Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm. 2 2. In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.) 3 3. Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about 1/3 cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup. 4 4. Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.

Ham and Gruyere Cheese Black Pepper Popovers image

Provided by Sherry Blizzard

Time 43m

Number Of Ingredients 14

FOR THE POPOVER BATTER:
3 eggs
1 c milk
1/4 tsp salt
1 Tbsp butter, melted
1 c all purpose flour
1/2 tsp black pepper
SCRAMBLED HAM AND EGGS
1 Tbsp oil (i used coconut)
3 eggs, whisk really well
1 c milk
1/2 shallot, minced
1/4 c canadian bacon (minced) or ham
1/4 c gruyere cheese, grated

Steps:

1. Preheat the oven to 350F. Grease the popover pan really well....I use coconut oil.
2. In separate bowl using a whisk....combine until smooth.....eggs, milk, salt, MELTED butter and flour. Mix, mix, mix until it is smooth.
3. In a small skillet, heat oil on medium low. and saute the shallot or onion for a few minutes In another bowl, beat the eggs, add in the ham or other breakfast meat and the cheese (You can use any cheese you want). Scramble and remove from heat.
4. Spoon 3/4 full of popover batter into popover pan. Spoon in 1/4 cup of the egg and ham mix..
5. BAKE for 33 minutes.

Gruyere and black pepper popovers image

Provided by @MakeItYours

Number Of Ingredients 6

2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

Steps:

Preheat the oven to 375˚ and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
In a small saucepan, warm the milk over medium heat until it is hot (about 125˚) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)
Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Pour about ⅓ cup of the batter into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately.