Gruyere Cheese Popover Recipe with Black Pepper
This easy, delicious Gruyere Cheese Popover Recipe is elevated elevated with freshly grated Gruyere cheese and black pepper. These popovers are hot, cheesy, and buttery – perfect to pair with a roast, tenderloin, or roasted chicken. What I love most about this recipe is how easy it is to make, and the result is fresh bread!
The popovers inspired this recipe my mom would make when I was growing up, but with a cheesy twist! If you are a fan of Gruyere cheese, check out my Easy Homestyle Baked Gruyere Mac n Cheese recipe!
In search of a foolproof cheese popover recipe? Picture this: an ideal combination of a perfectly crispy and flaky exterior embracing a deliciously warm, soft, and buttery interior – that’s the magic of these Gruyere popovers. After one bite, you’ll be craving them regularly, and that’s a good thing. With just a few basic ingredients that you likely have at your fingertips, these popovers are a breeze to make, offering a quick and easy bite.
What I love most about this popover recipe is that they are crispy on the outside, and soft and eggy on the inside. Cheese popovers are a really special thing to make because they look super indulgent – they “pop” over the top of the pan, creating a mushroom-like top!
Growing up, my mom would make popovers with roast cuts of meat. Nowadays, I love to serve this recipe alongside a delicious roast chicken. You can also use this cheese popover recipe to make sandwiches. Since they are hollow, you can cut them in half and stuff them! I love to stuff these with lobster salad in the summer for a luxurious take on a lobster roll!
Table of Contents
The texture is a key characteristic of popovers, featuring a contrast between the crispy exterior and the tender inside. While the taste itself is not very strong, it provides a pleasant and versatile base that can be paired with sweet or savory accompaniments, depending on how they are served. Popovers can be a delightful addition to breakfast, brunch, or dinner.
Why You’ll Love this Recipe
- It’s fast – This cheese popover recipe is fast! They’re ready in about an hour with minimal prep work involved.
- They’re impressive – There is something so festive and impressive about popovers, especially with the addition of nutty gruyere cheese!
Ingredients
- Milk – Adds moisture and richness to the popover batter, contributing to its overall texture and flavor.
- All-purpose flour – Serves as the main structural component, providing the necessary gluten for the cheese popover’s rise and a tender interior.
- Salt – Enhances the overall flavor profile of this cheese popover recipe, balancing the sweetness and adding a subtle savory note.
- Pepper – Introduces a hint of warmth and complements the gruyere, adding a subtle savory element to the popovers.
- Gruyere – Infuses a nutty and distinctive cheese flavor, elevating the popovers with a savory and rich taste.
- Eggs – Act as a binding agent and contribute to the leavening process, playing a crucial role in achieving this cheese popover recipe’s light and airy texture.
Step by Step Instructions
These cheese popovers are so easy to make. With a few simple steps and precision, you’ll have these hot popovers on the table in under an hour!
Step 1: First, reheat your oven to 450º Fahrenheit (230ºCelsius) and place a popover pan or muffin pan on the middle rack while it heats up. Next, add your milk and eggs to a large mixing bowl.
Step 2: Whisk together eggs and milk until frothy, which should take about 1 minute.
Step 3: Next, add flour, salt, and pepper, whisking vigorously until well combined. A few lumps are okay!
Step 4: Take the hot pan out of the oven and lightly coat each well with pan spray. Fill the wells about ¾ full of batter for a popover pan, or a bit less for a muffin pan. Sprinkle the shredded cheese on top of the batte
Step 5: Bake at 450º Fahrenheit (230º Celsius) for the first 15 minutes. Then reduce the oven temperature to 350ºF (175ºC) and continue baking for an additional 20 minutes.
Step 6: Once done, remove from the oven, turn the popovers out of the pan, and you’re ready to enjoy. Serve your cheese popovers immediately.
Recipe Tips and Tricks
- Use a popover pan – Choose a popover pan over a muffin tin for the signature tall and airy texture, as the specific cup shape of a popover pan allows the batter to rise properly, achieving the classic popover structure. Muffin tins, with their shallower cups, may not produce the same distinctive results for this gruyere cheese popover recipe.
- Preheat the pan –To ensure optimal popover rise, preheat the popover pan in the oven for at least 10 minutes before pouring in the batter. The initial burst of steam generated from the hot pan is crucial for achieving the desired airy texture and crisp exterior.
- Room temperature ingredients – For the perfect popover texture, use room temperature ingredients such as eggs and milk to create a consistent batter. Allowing ingredients to reach room temperature ensures a smoother batter, facilitating better air incorporation during mixing and promoting steam formation for optimal popover puffiness in the oven.
How to Make Popovers In A Muffin Pan
- If you don’t have a popover pan, you can easily make popovers in a muffin pan instead. To do this, you’ll follow all the same steps, however, you’ll want to bake the popovers at 450ºF (230ºC) for the first 15 minutes, then reduce the oven temperature to 350ºF (175ºC) and continue baking for an additional 15 minutes. So, you’ll actually be SAVING time baking these in a muffin pan.
- Helpful tip for baking in muffin pan – Spread out your popovers – try to put them in every other well so that they have ample room to “pop” !
Recipe FAQs
- What are popovers? – A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding. It is typically baked in muffin tins or dedicated popover pans, and it has a crisp outer crust with a soft, airy interior. The flavor of popovers is somewhat neutral, with a hint of eggy richness. They are often served as a bread accompaniment to meals and can be enjoyed with butter or other toppings.
- Are popovers the same as yorkshire pudding? – Popovers and Yorkshire pudding share a common batter and baking method, featuring a rise from high-heat baking. Popovers are tall and cylindrical, often served with both sweet and savory accompaniments in American cuisine. In contrast, Yorkshire pudding, a traditional British dish, is flatter and commonly associated with savory pairings, especially as a side for roast beef in the UK.
Reasons Why Your Popovers Might Not Have Popped Over
Several factors could contribute to these cheese popovers not rising properly. Here are some common reasons:
- Ingredients’ temperature – Ensure that all your ingredients, especially eggs and milk, are at room temperature. Cold ingredients can hinder the rise of the popover batter.
- Batter consistency – The consistency of the batter is crucial. It should be well-mixed and free of lumps. A thin batter may result in inadequate structure for the popovers to rise properly.
- Preheating – It’s essential to preheat the popover pan (or muffin tin) thoroughly before adding the cheese popover batter. The sudden exposure to high heat helps create the steam necessary for the popovers to rise.
- Oven temperature – Make sure your oven is at the correct temperature. This gruyere cheese popover recipe needs a hot oven to achieve the quick rise. Inconsistent oven temperature can affect their ability to puff up.
- Avoid opening the oven door – Once the popovers are in the oven, try not to open the oven door until they are almost done. Opening the door too early can cause the popovers to collapse. Instead of opening the oven to check your cheese popovers, use the oven light.
- Overcrowding – If the popover cups are too close together in the pan, they may not have enough space to rise properly. Ensure proper spacing to allow for maximum expansion. This is why I prefer using a popover pan to a muffin pan.
By paying attention to these factors, you can troubleshoot and improve the chances of your popovers rising successfully in future attempts.
Serving Suggestions
- Wine pairing – When pairing a wine with these gruyere cheese popovers on their own, a crisp and refreshing white wine is an excellent choice. I suggest going with a Chardonnay or a Sauvignon Blanc. If you are serving this with a roast or tenderloin, I’d opt for a light red wine, such as Pinot Noir.
- Chicken or tuna salad – Slice popovers in half and fill them with chicken or tuna salad for a satisfying sandwich alternative.
- Roast beef – Popovers are a classic accompaniment to roast beef, and they can be used to soak up the flavorful juices. Check out this delicious recipe from Kit’s Kitchen.
- Butter and jam – Serve cheese popovers warm with a generous spread of butter and your favorite jam or fruit preserves.
Storage and Reheating Instructions
To store popovers, follow these steps:
- Cool completely– Allow the cheese popovers to cool completely at room temperature before storing them.
- Store at room temperature– If you plan to eat the gruyere popovers within a day or two, you can store them at room temperature in a paper bag or loosely covered with a kitchen towel to maintain their crispness.
- Refrigerate for longer storage – If you need to store popovers for a more extended period, it’s best to refrigerate them. Place them in an airtight container or a resealable plastic bag. Before reheating, bring them to room temperature for about 15-20 minutes.
To store popovers, follow these steps:
- Reheat in Oven – Place the popovers on a baking sheet and heat in the preheated oven (350°F (175°C)) for about 5-8 minutes or until they are warm and crisp.
- Serve immediately – Once reheated, serve the popovers immediately. They are best enjoyed when fresh and warm.
- Avoid using the microwave to reheat cheese popovers, as it can make them soft and lose their crisp exterior. The oven method helps retain the texture and ensures a more enjoyable eating experience.
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
Gruyere Cheese Popover Recipe with Black Pepper
Equipment
- measuring cups
- measuring spoons
- large mixing bowl
- whisk
- popover pan or muffin pan
Ingredients
- 1 1/2 cups whole milk
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 ounces gruyere cheese, shredded
- cooking spray
Instructions
- Preheat your oven to 450ºF (230ºC) and place a popover pan or muffin pan on the middle rack while it heats up.
- In a large bowl, whisk together eggs and milk until frothy, which should take about 1 minute. Add flour, salt, and pepper, whisking vigorously until well combined. A few lumps are okay!
- Take the hot pan out of the oven and lightly coat each well with pan spray. Fill the wells about ¾ full of batter for a popover pan, or a bit less for a muffin pan. Sprinkle the shredded cheese on top of the batter.
- Bake at 450ºF (230ºC) for the first 15 minutes, then reduce the oven temperature to 350ºF (175ºC) and continue baking for an additional 20 minutes.
- Once done, remove from the oven, turn the popovers out of the pan, and you’re ready to enjoy. Serve immediately.
Notes
- Preheat the pan –To ensure optimal popover rise, preheat the popover pan in the oven for at least 10 minutes before pouring in the batter. The initial burst of steam generated from the hot pan is crucial for achieving the desired airy texture and crisp exterior.
- Room temperature ingredients – For the perfect popover texture, use room temperature ingredients such as eggs and milk to create a consistent batter. Allowing ingredients to reach room temperature ensures a smoother batter, facilitating better air incorporation during mixing and promoting steam formation for optimal popover puffiness in the oven.
These were fantastic and the directions were easy to follow. Popovers came out perfect. I didn’t have gruyere cheese on hand next time I’ll definitely add that or some type of cheese. I may also add a bit more pepper because I love a good peppery flavor.
The recipe made 6 popovers. I had some extras and I cut them in half and pan fried them for a breakfast sandwich. Absolutely delicious.