Recipe Black pepper and gruyere popovers


3 Dec 2017
Local time
6:12 PM
SE Florida
Adapted from a recipe from Jodi Elliott from the restaurant Foreign and Domestic in Austin, Texas, as seen on Diner's, Drive-ins, and Dives. I'm going to try this with Parmigiano next time I think.


2 cups whole milk
4 large eggs
1-1/2 tsp salt
3/4 tsp freshly ground black pepper
2 cups all-purpose flour
2 ounces grated Gruyère cheese, plus additional for garnish

Makes 8 popovers using around 4 ounce popover/lava cake tins measuring about 2-3/4 inches tall, just over a 3-inch diameter at the top, and slightly smaller at the bottom. Alternatively, use a popover pan.

Preheat oven to 375 Fahrenheit and place tins in the oven.

Warm the milk in a small saucepan, but do not allow to boil.

Whisk the eggs, salt, and black pepper in a bowl until mixed thoroughly. As you are whisking, slowly drizzle in the warm milk. Add the flour and whisk until only small lumps remain (like pancake batter). Do not over mix. For ease of pouring, you may transfer batter to a measuring cup with a spout.

Remove the tins from the oven and generously spray with cooking spray. Divide the batter between the cups evenly. It will be a little more than 3 ounces each. Divide cheese into eighths and place in the center of the batter. Place the tins back in the oven and bake for about 40 minutes without opening the oven so that they don't fall. Remove from the tins to a serving dish and sprinkle with grated cheese.
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