I love popovers but rarely make them. Popovers are like soufflé muffins or giant gougères. They have a hollow and airy custard-like interior with a crispy exterior and crusty cheese topping. The best I’ve eaten are from BLT Steak where they are served instead of bread. (The basket of popovers also includes a recipe card.) The problem with these popovers is that I can never eat just one and by the time my steak lands on the table, I’m too full to dive in.
I was in the mood for popovers this afternoon and found the recipe on BLT Steak‘s website (the recipe card from the restaurant is long since lost). The ingredients are simple: eggs, milk, flour, salt and gruyère.
There are a couple of factors to keep in mind. The popovers achieve maximum height and airiness if you use a popover pan because the tall steep sides encourage the batter to rise straight up. Don’t worry if you don’t have (or want to purchase) a dedicated popover pan. You can use a muffin tin and sacrifice a little height. More important than the vessel is that the pan/tin must be preheated so that the batter rises more quickly, creating the airy and hollow center.
This is what the popovers looked like going into the oven…
And this is what they looked like coming out of the oven…
And this is what they look like when broken apart…
For a completely fulfilling (late) lunch today, I enjoyed the popovers with a mixed green salad. Here is the recipe for BLT Steak Popovers. (I halved the recipe.)
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