Here is great addition to the basic popover recipe that I posted last month. I am giving full credit to my friend, Amanda Baker (aka theBaker mama), for her twist on the traditional popover. She decided to add fresh thyme and gruyere cheese to her popovers one day and texted me a photo. My mouth was watering just looking at the photo, so I knew I was going to have to make them soon. John was making some orange glazed ham and sautéed spinach with shallots for dinner so we decided these popovers would be the perfect compliment to the meal. Needless to say, they were delicious!
- 2 eggs @ room temperature
- 1 cup whole milk
- 1 Tablespoon unsalted butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons fresh chopped thyme
- 1/2 cup grated gruyere cheese
Preheat your oven to 425 degrees and butter a popover pan. Note: You will want to heavily butter your pan even if it’s a non-stick popover pan otherwise the popovers will stick and be hard to get out.
Popovers are best served when they are just out of the oven, so try and time them with your meal.
These were amazing and the thyme and gruyere cheese added such an intense flavor to the traditional popover.