Prep time: 20 minutes Cook time: 40 minutes Makes 16
The key to making popovers that won't deflate as soon as they come out of the oven is to cut a slit in the top while they are still hot. That releases the steam and allows the popovers to dry slightly inside.
Popovers are not easy to reheat because they will flatten, so plan to take them out of the oven just before serving.
2 cups all-purpose flour
1 1/4 teaspoons salt
2 cups whole milk
4 large eggs
Nonstick vegetable oil spray
1 1/2 cups grated Gruyère cheese (about 6 ounces)
Place muffin pans in the oven and preheat oven to 350 degrees.
Whisk flour and salt in medium bowl to blend. Heat milk in small, heavy saucepan over medium heat until very warm, about 125 degrees.
Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy).
Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 11/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes.
Remove popovers from pan and immediately cut a slit in the top of each to release the steam. Serve immediately.
Per serving: 136 cal.; 7 g pro.; 14 g carb.; 6 g fat (3 sat., 2 monounsat., 1 polyunsat.); 68 mg chol.; 247 mg sod.; 0 g fiber; 2 g sugar; 38 percent calories from fat.