Gruyere Popovers

Here is a little twist on the classic combo…tomato soup and grilled cheese. Popovers are surprisingly simple to make, and they are the perfect accompaniment for soup. I love the BLT Steak Gruyere Popover recipe.

I paired these with Amy’s Chunky Tomato Bisque and sliced a little fresh basil as a garnish. This was a pretty quick light lunch that made me smile!

How to Make Gruyère Popovers (Step-by-Step)

Ingredients (makes 6 large popovers)

• 1 cup whole milk (room temperature)

• 2 large eggs (room temperature)

• 1 tbsp unsalted butter (melted, plus extra for greasing)

• 1 cup all-purpose flour

• ¼ tsp salt

• ½ cup finely grated Gruyère cheese (plus extra for topping, optional)

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Equipment

• Popover pan (or muffin tin, but popover pan preferred)

• Mixing bowl

• Whisk (or blender)

• Oven

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Step-by-Step Instructions

Step 1: Preheat the Oven & Pan

• Preheat oven to 220°C / 425°F.

• Place the popover pan (empty) in the oven for at least 10 minutes to get it piping hot.

Step 2: Prepare the Batter

• In a bowl, whisk together the milk, eggs, and melted butter until well combined.

• Add the flour and salt, whisk until just combined (a few lumps are okay!).

• Stir in the Gruyère cheese gently.

Tip: You can also use a blender to mix everything, but don’t over-blend.

Step 3: Grease the Hot Pan

• Carefully remove the hot pan from the oven.

• Use a pastry brush or paper towel to quickly grease each cup with butter or cooking spray.

Step 4: Fill the Cups

• Fill each cup just over halfway with batter.

• Optional: Sprinkle a little extra Gruyère on top for a cheesy crust.

Step 5: Bake

• Bake at 220°C / 425°F for 20 minutes.

• Then reduce temperature to 190°C / 375°F, and bake for 15–20 minutes more until golden brown and puffed up.

⚠️ Don’t open the oven during baking or the popovers may collapse.

Step 6: Serve Immediately

• Remove from the oven, gently release popovers from the pan.

• Best served hot, with butter or on their own.

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❓ Frequently Asked Questions (FAQs)

Can I use a muffin tin instead of a popover pan?

Yes, but the popovers may not rise as high. A muffin tin works in a pinch—just be sure to grease it well and fill only halfway.

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Why did my popovers deflate?

Popovers collapse if:

• You opened the oven door too soon.

• The batter was too cold.

• The pan wasn’t preheated.

Keep everything warm and resist peeking!

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Can I make the batter ahead of time?

Yes! You can prepare the batter up to 1 day in advance. Store it covered in the fridge and bring it back to room temperature before baking.

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What other cheese can I use instead of Gruyère?

Good substitutes include:

• Comté

• Emmental

• Sharp cheddar

• Parmesan (for a saltier kick)

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Can I freeze Gruyère popovers?

Yes. Let them cool completely, freeze in a zip-top bag, and reheat in a 180°C / 350°F oven for 5–10 minutes.

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Do I need to sift the flour?

Not necessary—just whisk or blend until smooth. A few small lumps are fine.

 

I’m always looking for easy delicious lunch ideas for my work from home day each week. I would love for you to share your favourite recipes!