Popovers - First Trial

As the title of this blog post suggests, this is my first attempt at making popovers. I followed the recipe (which I got from BLT Steak) religiously, well, except the fact that I used my cupcake pans because I don't have popover pan. My popovers tasted yummy but they didn't look like popovers at all. No inflation, no crust, they just look like some sad-looking biscuits.

Ingredients:

• 4 cups of milk, warmed
• 8 eggs
• 4 cups flour
• 1 ½ heaping tbsp salt
• 2 ½ cups grated gruyere cheese
• Popover pan

Preparation:

• Place the popover pan in the oven.
• Heat the oven and pan at 350 degrees.
• Gently warm the milk over low heat and set aside.
• Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).
• Set the mixture aside.
• Sift the flour with the salt.
• Slowly add this to 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.
• While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full. Top each popover with approximately 2 ½ tabsp of the grated gruyere.
• Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking.
• Remove from the oven, remove from the pan and serve immediately.