Gruyère and black pepper popovers
Difficulty
Easy 👌15
min.
Preparation
25
min.
Baking
0
min.
Resting
Ingredients
| 50 g | Gruyère cheese |
| 20 g | chives |
| 3 | eggs |
| 350 ml | whole milk |
| 50 g | melted butter |
| 200 g | flour |
| 1 tsp | ground black pepper |
| 1 tsp | salt |
| butter for greasing |
Metric
Imperial
How-To Videos
Utensils
- cheese grater
- oven
- rubber spatula
- cutting board
- knife
- large measuring cup
- popover or muffin tin
Nutrition per serving
Cal
130
130
Protein
6 g
6 g
Fat
6 g
6 g
Carb
13 g
13 g
Step 1/3
- 20 g chives
- 50 g Gruyère cheese
- 3 eggs
- 350 ml whole milk
- 50 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
- 200 g flour
- 1 tsp ground black pepper
- 1 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!
in Berlin