Popovers Recipe

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Jocelyn Wilson


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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20 Min
50 Min


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


1Place the popover pan in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside.
2Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).
3Set 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.
4While 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.
5Bake 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 Popovers

Main Ingredient: Flour
Regional Style: English