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Gruyere Popovers

Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Gruyere Popovers

Source: Martha Stewart Living, December 2010


  • 2 1/2 cups whole milk
  • 2 1/2 cups all-purpose flour
  • Coarse salt
  • 6 large eggs
  • Unsalted butter, softened, for pans
  • 1 cup coarsely grated Gruyere cheese (3 ounces)


  1. Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy).

  2. Heat two 6-cup popover pans ( in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes.

  3. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

Reviews (2)

  • gracemliu 22 Jul, 2011

    My popovers were browning after about 18 mins so I took them out. They deflated within mins after being removed from the oven. What did I do wrong? Should I have let them bake longer?

  • Amy_Cakes 16 Jan, 2015

    Hi, Grace. There could be a couple reasons. Did you use popover tins, which are bigger, or regular muffin tins? You can use both, but time needs to be reduced for latter. Also if you add too much cheese or don't grate it thin enough it can weigh down the middle, causing it to sink. I love this recipe. It's simple and always a hit. Try it again! Keep in mind every oven is different, so your oven may just run hot.

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