Popovers Recipe

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Popovers

Jocelyn Wilson

By
@Atomicwoman

I found this recipe while searching for the wonderful popover recipe from the old Tahitian Lanai restaurant in Hawaii. When the Waikikian Hotel was torn down in the 90's, those fabulous popovers disappeared. It's borrowed from the Trump Tower in Waikiki.
This recipe calls for Gruyere, but the Tahitian Lanai used a topping of cardamon (I think). You can omit the cheese and add a bit of cardamon to the mix and come pretty close.
Anyone who has eaten those fabulous popoversat the Tahitian Lanai will admit they have no equal. I would give anything to get my hands on that recipe.


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Rating:

Serves:

12

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

4 c
milk warmed
8
eggs
4 c
all purpose flour
1-1/2 Tbsp
salt (heaping)
1-1/4 c
grated gruyere cheese
popover pans

Directions Step-By-Step

1
Place the popover pan in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside.
2
Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).
3
Set the mixture aside. Sift the flour with the salt.
Slowly add the dry mixture and gently combine until mostly smooth. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray.
4
While the batter is still slightly warm or room temperature (definitely not cool), fill each
popover cup 3/4 full. Top each popover with approximately 2-1/2 tbsp of the grated gruyere.
5
Bake at 350 for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove the pan and serve immediately.

About this Recipe

Main Ingredient: Flour
Regional Style: English