Popovers. The first time I got them was at BLT Steakhouse Hollywood. The nice thing, they came warm with salted butter and the recipe.
So here’s my version
For 6 Popovers, big size, or 12 small
450ml milk, warm but not hot
4 eggs, blended, then mixed with milk
240g flour mixed with one tablespoon of salt
Grated Gruyère Cheese to your liking
Preheat oven to 180c, put the Popover Pan into oven. No such thing? Muffins Pan works too but the shape won’t be the same.
Add the milk-egg mix to the flour and stir until smooth. Take out the pan from oven and fill to 3/4. Add 1-2 tablespoons as a topping on each popover, put the pan back into the oven and bake for 50 mins. Serve warm with butter, goes well with a nice Filet Mignon!