I want to tell you a secret. I LOVE PINTEREST. Ok, that really isn’t a secret. If you know me, you know I love Pinterest already. I have a board for my apartment, I have a board for hair and makeup, but my favorite board is called Delish. As you can imagine, it’s my Internet recipe book for all the things I want to make! I found these Chive and Gruyere Popovers on Pinterest, and proceeded to make them immediately. They were so good, they lasted about 1 second in my office. Jennie didn’t even get one, and here I am posting this on her blog (sorry Jennie!) I promise to make them again for you.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Yields: 1 dozen popovers
1 ½ cups (355g) milk (I used skim, but the original blogger recommended whole)
1 ½ cups (355g) flour
1 teaspoon kosher salt
¾ cup (178g) shredded gruyere cheese
2 tablespoons chopped fresh chives
2 tablespoons unsalted butter
Preheat your oven to 400 degrees. Shred Gruyere. Don’t feel bad about eating the last little bit that won’t properly shred.
Now despite these being called popovers, I do not own “popover” tins. Muffins tins it is! Spray or lightly butter your pan. I was lazy, so I sprayed with olive oil.
Heat the milk in a small saucepan, but not too hot! Just until the milk is warm and bubbles start to form around the edges. Heating milk always seems weird to me, but it’s important here so all the ingredients combine properly.
In a large bowl mix the flour and salt. Maybe sift it, maybe not. Depends on how you are feeling that day. I was not feeling the sifting vibe on this particular evening.
Add milk to eggs, stirring constantly.
Add flour mixture, stirring until all ingredients are deliciously combined.