Ever had a popover? Maybe you have… maybe you haven’t.
Ever had a popover at a BLT restaurant? Maybe you have… If you haven’t– GO. NOW.
I’m not even going to talk about the food at this hot spot. It goes without saying; the food is superb. The atmosphere is relaxed. The maître d’ at the LA location on Sunset was beyond gracious and helpful (we couldn’t decide which wine to go with, so he brought us a tasting of four different kinds). But nothing was as memorable at BLT as their signature popovers. When you go to dinner, some restaurants bring you bread and butter to start, right? Well, at BLT, you don’t get just bread and butter… you get gruyere popovers with rock salt and 98%-butter-fat butter (if you watch what you eat and don’t allow yourself a break here and there, this would be a good time to stop reading).
I can’t even begin to explain how tasty these oversized pillows of cheesy heaven are. I was completely full before my dinner arrived because I couldn’t stop eating the popovers! And while some restaurants are total snobs about their recipes, BLT is kind enough to give out cards with the popover recipe and instructions on them.
I successfully made these famed popovers tonight and enjoyed three of them all to myself. To my surprise, they tasted exactly the same! It’s a little difficult to make popovers because the temperature of the batter has to be just right in order for it to “pop” in the tin, but thankfully mine turned out great! Here’s the recipe and instructions if you want to try it out (I used half of each ingredient. If I had made 12 to 14 popovers, I would have eaten them all!):
Yields: 12 to 14 popovers
4 cups milk (warmed)
8 large eggs
4 cups flour
1 1/2 tsp. salt
2 1/4 cup grated gruyere cheese
1. Place the popover pan in the oven. Heat the oven and pan to 350F.
2. Gently warm the milk over low heat and set aside.
3. Whisk egg until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this mixture and gently combine until mostly smooth.
5. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slightly warm or room temperature, fill each popover cup with 3/4 full.
6. Top each popover with approximately 2 1/2 Tbsp. of grated gruyere.
7. Bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking.
8. Remove from the oven and serve immediately.
Make sure to enjoy these treats warm, with butter and rock or sea salt! Bon apetit!