Cooking and Serving: 40 minutes | 6 popovers
Ingredients
1 ½ cups (210 g) gluten free pastry flour | ⅛ teaspoon kosher salt | 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 popovers
Ingredients
Popover pan
1 ½ cups (210 g) gluten free pastry flour
⅛ teaspoon kosher salt
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
1 ½ cups (12 fluid ounces) milk
2 tablespoons (28 g) unsalted butter
1 tablespoon fresh minced chives
6 ounces Gruyère cheese, grated
Instructions
The batter should be thickly pourable
Place the prepared popover pan in the hot oven for 3 minutes.
Remove the hot pan from the oven and, working quickly, divide the popover.
batter evenly among the prepared wells of the popover pan (or muffin tin),.
and scatter the remaining 1/4 of the grated cheese evenly among the top of.
the batter in each well.
Return the pan to the center of the oven and bake for 20 minutes at 400°F.
Reduce the heat in the oven to 300°F and continue to bake for 10 minutes of.
until the popovers are very puffed and golden.
Remove from the oven and allow to cool in the pan for 5 minutes before.
removing from the pan and serving warm.
The batter should be thickly pourable
Place the prepared popover pan in the hot oven for 3 minutes.
Remove the hot pan from the oven and, working quickly, divide the popover.
batter evenly among the prepared wells of the popover pan (or muffin tin),.
and scatter the remaining 1/4 of the grated cheese evenly among the top of.
the batter in each well.
Return the pan to the center of the oven and bake for 20 minutes at 400°F.
Reduce the heat in the oven to 300°F and continue to bake for 10 minutes of.
until the popovers are very puffed and golden.
Remove from the oven and allow to cool in the pan for 5 minutes before.
removing from the pan and serving warm.