Popovers with Cinnamon Butter

By • December 14, 2010 • 1 Comments

25 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a perfect side dish and a great dinner hit since most people don’t make these anymore.

For those who do not know what a Popover is, it is a light roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking.
Delishhh

Makes 12

Popovers

  • 4 cups milk, warmed
  • 8 eggs
  • 4 cups flour
  • 1 1/2 teaspoons salt
  • 2 1/4 cups grated Gruyere cheese
  • Popover pans
  1. Make sure all your ingredients are lukewarm or warmed.
  2. Place the popover pan in the oven. Heat the over and pan to 350 degrees.
  3. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not cook the eggs). Set the mixture aside.
  4. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the bather is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with approximately 2 ½ tbsp of the grated Gruyere.
  5. Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven; remove from the pan and server immediately and server with Cinnamon Butter.

Cinnamon Butter

  • 4 tablespoons butter room temperature
  • 1 tablespoon cinnamon
  • 1 teaspoon sugar
  1. Mix all together and server with Popovers.
Jump to Comments (1)

Tags: bread, cinnamon, popovers

Comments (1) Questions (0)

Default-small
Default-small
2013-06-23_16.59.04

almost 2 years ago walkie74

I'm not sure what was supposed to happen with the rest of the Gruyere. Does it go into the dry part of the batter?