Recipes

[LoLa]

Gruyère & Scallion Popovers
(recipe source: Williams Sonoma)

These are so light and airy! I think they would be perfect for an Easter brunch.

1 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/8 teaspoon garlic powder
2 tablespoons scallions, finely chopped
1 1/4 cups milk, at room temperature
2 eggs, at room temperature
1 tablespoon butter, melted
3 ounces Gruyere, grated

Preheat an oven to 450°F. Generously oil wells of 2 small mini muffin pans.

In a large bowl, whisk together the flour, salt, pepper, garlic powder and scallions. In a large measuring pitcher, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don’t worry if some lumps remain).

Fill the prepared muffin cups to within about 1/4 inch of the rims. Place 1 scant tsp. grated cheese in the center of each filled cup. Bake, without opening the oven door, for 10 minutes.

Reduce the oven temperature to 350°F and bake until the popovers are brown, crusty and fully puffed, 8 to 10 minutes longer.

Transfer the popovers to a platter and serve warm. Makes 24 mini popovers.