Popovers from BLT....

Hubby and I were watching Foodtv's The Best Thing I Ever Ate.  Have you seen this show?  Where the chefs come on and describe the best food they have eaten.  This was the best of appetizers and Tyler Florence comes on and says his best appetizer he ever ate was a Popover from New York's BLT Steakhouse.  This caught my attention because well do I need to say it.....bread!  How could you go wrong and Tyler Florence says it is the best.  I have to try it.  Well, my first mission was to find a popover pan and in this little town that is not an easy task.  I ended up finding one on a road trip we took to Santa Barbara at La Sur Table. 

I figured since I am making dinner around bread I better serve something healthy with it.  I whipped up a Greek salad very easy, cucumbers, tomatoes, roasted bell peppers, red onion, kalamata olives and lettuce with a balsamic vinegar, olive oil and Djon mustard dressing....yum!

BLT’s Popovers

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4 cups milk (warmed) I used Soy Milk
8 large eggs
4 cups flour
1 1/2 teaspoon salt
2 1/4 cup grated gruyere cheesePlace the popover pan in the oven. Heat the oven and pan to 350F.

Gently warm the milk over low heat and set aside.

Whisk egg 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 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 slight warm or room temperature, fill each popover cup with 3/4 full.

Top each popover with approximately 2 1/2 Tbsp. of grated gruyere. Bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking.

Remove from the oven, remove from the pan and serve immediately.Yields: 12 to 14 popovers

Hailee said for breakfast we should leave the cheese out and put cinnamon and sugar on them.  I girl after my own heart!They were delicious, we were coming up with ways to make different flavors.  One was veggie Canadian Bacon and Asiago cheese.  Have a wonderful day!

Denise

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