Woody rosemary and nutty Gruyere cheese are a perfect combination in these light and airy popovers!
Do you have your Mother's Day meal planned out? Yes? No? Maybe? Well, I'm sharing a recipe here that you're definitely going to want on your dinner table for the special day. I give you these delicious Rosemary Gruyere Popovers!
Popovers are light, hollow rolls made from a very simple egg batter. Having your ingredients at room temperature ensures your popovers will be airy and puff up very high. Although they can be made both sweet and savory, I love going the savory route. This simple recipe includes fresh rosemary and delicious Gruyere cheese, a perfect combination in my opinion.
The batter takes no time at all to mix up. In fact, it's ridiculous how easy the recipe actually is! And don't worry if you don't have a popover pan, these can be made in a muffin tin instead. Feel free to substitute the rosemary with your favorite herb if rosemary isn't your thing. I just think it goes perfectly here with the nutty Gruyere.
Author: Sarah Bates | The Chef Next Door
Makes 6 popovers
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3 eggs, at room temperature
1 1/2 cups milk, at room temperature
1 1/2 cups flour
1 tsp salt
1/4 cup fresh chopped rosemary
3/4 cup freshly grated Gruyere cheese
Preheat the oven to 450 degrees and place a non-stick popover pan on the bottom rack. (If you don't have a popover pan you can use a standard muffin tin) Combine the rosemary and Gruyere cheese. Set aside 1/4 cup.
Whisk the eggs and milk together in a large bowl until frothy. Add the flour, salt, and the 1/4 cup of rosemary and cheese to the egg mixture and whisk well. Some small lumps may remain, which is perfectly fine.
Carefully remove the popover pan from the oven and spray the wells with non-stick cooking spray.
Fill the popover wells about 2/3 full. Sprinkle the remaining rosemary and cheese mixture all over the tops. Bake for 20 minutes, then reduce the oven temperature to 350 degrees and continue to bake until golden brown, about 20 minutes more.
Turn the popovers onto a cooling rack immediately after you pull them out of the oven. Serve immediately.
I'm excited to continue my partnership with the United Dairy Industry of Michigan in 2015 and I thank them for sponsoring this post! I was compensated for developing a recipe using Michigan dairy products. As always, all opinions are my own. UDIM, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.
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