Gruyère and Black Pepper Popovers

I think the best popovers around are served (gratis, yet) at Neiman Marcus restaurants. They're hot, huge, crisp on the outside, airy and eggy inside. Perfection. Served with their strawberry butter (which my daughter can't stand), I love 'em.
I've made popovers at home now and then and use a simple recipe I've had since the 60's...a very basic popover batter, a cold oven and then bake in high heat for 30 minutes. But I've been eyeing this recipe for a while, had some leftover 
Gruyère, so I made them. Warming the milk was a little different as was leaving the Gruyère in chunks rather than grating it.
But I must admit, they're really good. The Gruyère kind of melts all around inside (and some outside) the popover. You've got to serve them right out of the oven; once cold, like all popovers, they're boring, boring, boring.

Gruyère and Black Pepper Popovers

From Tasting Table, adapted from Jodi Elliott, Foreign & Domestic Food & Drink, Austin

2 cups whole milk
4 large eggs
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups all-purpose flour
2 ounces Gruyère cheese, cut into 16 small cubes, plus freshly grated cheese for garnish

Preheat the oven to 375° and position a rack in the bottom third. Place 2 muffin pans (or enough to make 16 popovers) in the oven to warm.
In a small saucepan, warm the milk over medium heat until it is hot (about 125°) but not boiling. Remove from the heat. In a large bowl, whisk the eggs with the salt and black pepper until smooth. Slowly whisk in the warm milk. Add the flour and whisk until the batter is just combined. (It may be slightly lumpy.)
Remove the muffin pans from the oven. Spray the pans generously with nonstick cooking spray. Divide the batter evenly into each of 16 muffin cups. Set a cube of the cheese on top of the batter in each cup.
Bake the popovers until puffed and deep golden brown, about 40 minutes (do not open the door or they may collapse). Remove the popovers from the pans, sprinkle with the grated Gruyère and serve immediately. Makes 16.

Just look at that melted Gruyère inside! Yummmmmm.

Addendum: My DIL sent me this photo of my Michigan grandson's first day of kindergarten. He was excited and loved every minute of it. He told me about it via Face Time that night.
She cried. 


  1. omg - these look fabulous. Unfortunately our Nieman Marcus in Denver closed several years ago, or I'd run right over to see if they had a restaurant. I'l have to make these at home.

  2. I've texted the Knight to see if the country market across the road from where he is has gruyere. If it does, I'll make this after our walk!

  3. They look really good! I've never had a popover, but I associate them with Little Women!

  4. The popovers look fabulous, all that melted cheese! Your grandson is adorable. Kindergarten is so bittersweet :)

  5. Those popovers look perfect! So tempting.



  6. Those popovers look terrific! I've been seeing a lot of popover recipes lately and I'd love to make some.

    Sweet photo and story about your grandson. By the way, you left a comment on my blog about being happy when each of your kids went off to college. Really, I am too - maybe about 10% nostalgic, but 90% thrilled every time I get a text telling me about the new people she's meeting and all the fun she's having. This is exactly what she should be doing, and I couldn't be happier for her.

  7. I love savory popovers. I'm amazed that you don't grate the cheese instead of using it in cubes. You would think it would weight them down. They look perfect Barbara.

    Darling photo of your grandson. Kindergarten is so exciting at that age.

  8. They look perfect! :)
    Your bus photo made me smile..our 5 yr old,Max, had his first day of Kindergarten too,and first bus ride to school.
    To me he already seems older.
    I want to put the brakes on Ollie who is 3:)

  9. These popovers look great and love these so much!!

  10. your grandson look adorable

  11. I so agree about those NM popovers! Makes me want to drive to Illinois just to enjoy them :) Yours make me want to get out my popover pan! I love the sound of these with the Gruyere cheese and pepper. Oh, yum!

  12. I have yet to make my own popovers, but every time a recipe pops up, I'm convinced to try. ;)

    Yours look perfect!

  13. yum! please send me some! :)

  14. perfect-perfect looking popovers, and the last photograph showing off that melty Gruyere has my mouth watering.

    I can recall the first day my daughter went off to kindergarten--I teared up too. It's a special milestone for both child and parent.

  15. Is it bad that I want to dunk those suckers in gravy? Mmmm.

  16. The popovers look very fluffy Barbara! It is always so moving sending your kid to school for the first time. It is the first time you realize that they won't stay babies forever!

  17. Te han quedado perfecto y esponjosos una delicia ,abrazos hugs.hugs.

  18. My mama always makes the best pop overs. I'd love to make these for her!

  19. I love how light and fluffy these are!

  20. These cheesy popovers look so puffed up and terrific!

  21. I haven't made popovers in years! I'll have to make these next time my son spends the weekend, he'll love them..

  22. These popovers would be the perfect accompaniment to any meal :D


  23. aw, i just sent my kindergartener on the bus for the first time too!

    i LOVE popovers, the idea of gruyere and black pepper makes my mouth water!

  24. Those look scrumptious, the addition of black pepper is an excellent idea!

  25. of course she cried--what an adorable kid, growing up right before her eyes! :)
    i love the shot of the cheesy innards--great popovers, barbara!

  26. Hi, Barbara -- how I've missed your cooking! Looking forward to catching up, my friend.


  27. I cannot wait until I am a grandma!!! Daughters both got married last year - 32 and 34 this year - so hopefully in a couple of years I will be holding a little angel, too!
    The popovers look divine - and if made as minis would be great at a cocktail party hot out of the oven on a winter's eve with a glass of hearty red.

  28. I am so curious about popover, I want to try that too.



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