Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Gruyere Popovers 3.1 (56) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hrs Yield: 12 Popovers reheat well. You can make these early in the day and warm in a 350-degree oven. Ingredients 2 ½ cups whole milk 2 ½ cups all-purpose flour Coarse salt 6 large eggs Unsalted butter, softened, for pans 1 cup coarsely grated Gruyere cheese (3 ounces) Directions Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy). 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. 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. Rate it Print