Gruyère and black pepper popovers

Nutrition per serving

• Step 1/3

  
  • 3⅓ g chives
  • 8⅓ g Gruyère cheese
  • ½ eggs
  • 58⅓ ml whole milk
  • 8⅓ g melted butter
  • butter for greasing
  • cheese grater
  • oven
  • rubber spatula
  • cutting board
  • knife
  • large measuring cup
  • popover or muffin tin

  Preheat oven to 220°C/425°F. Lightly grease popover or muffin tin with butter. Chop chives and grate cheese. In a large measuring cup, mix together eggs, milk, and butter until well combined.

• Step 2/3

  
  • 33⅓ g flour
  • ⅛ tsp ground black pepper
  • ⅛ tsp salt

  Add cheese, chives, flour, pepper, and salt, and stir to combine.

• Step 3/3

  

  Put empty pan in the oven at 220°C/425°F for approx. 5 min. to preheat. Remove pan from heat and fill each tin with batter no more than halfway. Bake for approx. 25 minutes, or until a deep golden brown. Do not open oven door until popovers are done. Cool for a few minutes before removing from pan and serving. Enjoy!