by Ari Laing 5 Comments
This cheesy Black Pepper and Gruyère Popover recipe is one of the easiest ways to serve bread with dinner without having to fuss with yeast or kneading. The batter comes together entirely in a blender and is infinitely adaptable. The best part about popovers? Their texture! They puff up until golden brown and crispy on the outside, while remaining hollow, yet tender on the inside.
These are inspired by the countless popovers I used to enjoy at Judie’s in Amherst, MA where I attended grad school. Unfortunately, the restaurant has closed, so it’s up to us to carry on the legacy of perfect popovers. I’m up for the challenge. Are you?
Be sure to enjoy our easy popover recipe with butter, honey or jam. They’re perfect alongside just about any dinner recipe where you’d otherwise serve bread or rolls.
For more easy bread recipes, consider trying our White Cheddar Biscuits, Cast-Iron Skillet Cornbread, or our Cheesy Braided Pesto Bread next!
Table of Contents show all
What You’ll Need
- Large eggs: Be sure they’re room temperature.
- Milk: You can use any dairy milk or milk-alternative for this recipe. I like to use whole milk.
- Kosher salt
- Bread flour or all purpose-flour: This is what creates the body of the popovers.
- Gruyère cheese: Feel free to switch it up and use another cheese, such as Parmesan or white Cheddar, but I just love the nutty taste of Gruyere! Comté is similar and would also work well.
- Salted butter: You can definitely use unsalted, but I like the way the flavor really pops with salted.
- Freshly cracked black pepper, and lots of it!
Be sure to get a blender while you’re grabbing all the popover ingredients.
The Batter Is Made In A Blender!
Before you begin, make sure you read through the cooking time and oven temperatures! The popovers cook at a high heat to start, and then at a lower temperature to finish.
- Preheat your oven to 450°F (230°C) and position the rack in the lower third of the oven. Be sure to remove the top rack! Grease a muffin or popover pan very well with a few tablespoons of melted butter or nonstick spray.
- In a blender, combine the milk, eggs, and ¾ teaspoon salt. Blend until the batter is smooth, which should take about 20-30 seconds. Add the flour all at once, then blend again.
- Add the melted butter, grated Gruyère cheese, and black pepper to the batter, then blend for a few seconds until they are evenly distributed.
- Carefully pour the batter into the cups, filling each about halfway. Once evenly distributed, top off each tin with remaining batter.
- Bake for 20 minutes at 450°F (230°C), then without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for another 15 minutes until the popovers are puffed and golden brown.
- Do not open the oven during baking, as this can cause the popovers to collapse.
- Once done, remove the popovers from the oven, poke in the top with a paring knife to let steam escape, then serve immediately. They’re best enjoyed fresh out of the oven!
Popover Recipe FAQs
Can I make popovers ahead of time?
You can make the batter ahead of time and refrigerate it for up to 24 hours. However, it’s best to bake them fresh for optimal rise and texture. If you plan to reheat popovers, be sure to do so in an oven (or toaster oven) for about 5 minutes at 350F.
What’s the difference between a popover and a Yorkshire pudding?
The main difference is that popovers are typically made with milk, eggs, and flour, resulting in a lighter, hollow interior, while Yorkshire puddings are made with a batter containing drippings from a roast, creating a crisp, risen, but denser texture.
What’s the secret to great popovers?
If I had to pick just 2 tips: it would be to grease the popover or muffin tin very well with butter, and to pay close attention to cook time and oven temperature. The popovers begin at a higher temperature, then finish at a lower temperature.
Do I need a popover pan?
This recipe calls for the use of a muffin tin specifically because that’s what most people have. You can absolutely use a popover pan! If you do that, you’ll end up with 6 large popovers instead of 12 smaller popovers.
Expert Tips
- Make sure your milk and eggs are at room temperature to ensure a good rise.
- Use a popover tin or a muffin tin with deep, narrow cups for best results. And the biggest tip is that youmust grease the pan well. I prefer melted butter, but nonstick spray
- Freshly grated Gruyère cheese is essential for the best flavor and texture.
- To see even more rise out of the popovers, you canpreheat the pan for a few minutes before greasing with butter.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The popover batter can be made up to 24 hours in advance, but they have the best texture when baked fresh.
- Leftovers and storage: Leftover popovers should be stored in a fridge in an airtight container. They’ll keep for up to 3 days, but will deflate a little as they cool. To reheat, place in an oven preheated to 350F for about 5 minutes or until crisped up again.
- To freeze: Allow to cool completely, then place them in an airtight container or a zip-top bag and freeze for up to 3 months. Be careful to keep them in a container in the freezer where they don’t get squished. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.
How To Serve
Popovers are delicious alongside a soup or salad for a light lunch, or as a side dish to any dinner where you’d serve rolls. Roast chicken, a rib roast, or even a Thanksgiving turkey (we love this roast turkey breast for smaller format holiday meals!).
While I tend to serve these alongside dinner, they can also be enjoyed for breakfast or brunch, much like a biscuit. These would be fantastic filled with scrambled eggs and used like a little breakfast cup!
Substitutions and Variations
- Cheese: If you don’t have Gruyere, you could use white Cheddar cheese, Asiago, Comté, Parmesan, Pecorino Romano, or Fontina.
- Feel free to add fresh herbs! These popover recipe would be amazing with sage, rosemary, or fresh thyme. Garlicwould be fantastic too!
If you make my Cheesy Gruyère Popover recipe, please let us know by leaving a review and rating below!
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4.34 from 3 reviews
Cheesy Gruyere Popovers
This foolproof Black Pepper and Gruyère Popover recipe is an easy way to serve bread with dinner without fussing with yeast or kneading. The popover batter is made in a blender and takes just 5 minutes to prep and another 35 minutes to bake. The exterior is crisp and golden brown, while the center is tender, airy, and light. Enjoy with butter, jam, or honey alongside your favorite dinner recipes.
Prep5 minutes mins
Cook35 minutes mins
Total40 minutes mins
Course: Bread
Cuisine: American
Keyword: cheesy popvers, easy popover recipe, gruyere cheese, how to make popovers, popover recipe
Servings: 12 popovers (in a muffin tin)
Calories: 145kcal
Author: Ari Laing
Equipment
12-cup standard muffin tin, or a popover pan (will yield 12 muffin-size popovers or 6 larger popovers based on the pan)
Food blender
Nonstick spray or additional melted unsalted butter, for greasing the pan
Ingredients
- 4 large eggs, room temperature
- 1½ cups (360g) milk, any kind, room temperature or lukewarm
- ¾ tsp Kosher salt
- 1½ cups (180g) bread flour or all-purpose flour
- ½ cup (3-4 oz) Gruyere, grated
- 3 Tbsp (43g) salted butter, melted (unsalted is fine)
- ½ tsp freshly cracked black pepper, plus more for topping
Instructions
Adjust the oven rack. Place an oven rack in the bottom third in the oven, then preheat to 450F. Note: you should remove the other rack or make sure it’s at the top of the oven so the popovers don’t touch it during baking.
Prepare the pan. Brush the inside and tops of a standard 12-cup muffin tin or popover pan with melted butter or coat well with nonstick spray. It’s important to get the top as well, so the popovers do not break when removing.
Make the batter. Place 4 large eggs, 1½ cups (360g) milk, and ¾ tsp Kosher salt in a blender, then process on medium-high speed until thoroughly mixed, about 20 seconds. Dump 1½ cups (180g) flour in all at once, then blend again for another 15 seconds. Add ½ cup grated Gruyere cheese, 3 Tbsp (43g) melted butter, and ½ tsp freshly cracked black pepper, then blend one final time until frothy, another 15 seconds.
Bake the popovers. (Will make 10 taller or 12 shorter popovers, depending how you divide the batter.) Pour enough batter into each muffin mold to fill it half way. Once divided, go back and top off each tin with remaining batter. Add a couple cracks of black pepper on top of each, then carefully transfer to the preheated oven and bake for 20 minutes. Reduce the oven temperature to 350F without opening the oven, then continue baking for another 10-15 minutes, or until the popovers have completely puffed up and are golden brown.
Release the steam. As soon as you pull the popovers out of the oven, poke the tops of each with a paring knife. This will release the steam and help them maintain their shape. Serve warm with butter or jam or alongside your favorite fall dinner!
Notes
- Do not open the oven door while baking.
- Be sure to pole the popovers with a pairing knife or fork as soon as they come out of the oven to hold their shape.
- The eggs must be room temperature. If you forget to let them sit out, place them in a bowl of warm water (not hot) for 5 minutes before baking.
- If using a large 6-cup popover pan, cook the popovers for the full additional 15 minutes once you lower the temperature. If using a smaller or mini popover pan, they may only need an additional 5 minutes once you lower the temperature.
- Can the batter be made without a blender? Yes! Whisk the eggs, milk, and Kosher salt by hand until very smooth, then add the flour. Whisk again very well, then add the melted butter and black pepper. Whisk until smooth, then proceed with baking instructions.
- To make-ahead: The batter can be made up to 24 hours in advance, but they have the best texture when baked fresh.
- Leftovers and storage: Leftover popovers should be stored in a fridge in an airtight container. They’ll keep for up to 3 days, but will deflate a little as they cool. To reheat, place in an oven preheated to 350F for about 5 minutes or until crisped up again.
- To freeze: Allow to cool completely, then place them in an airtight container or a zip-top bag and freeze for up to 3 months. Be careful to keep them in a container where they don’t get squished. Reheat from frozen in a 350°F (175°C) oven for 10-15 minutes.
Nutrition
Serving: 1popover | Calories: 145kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 240mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 270IU | Calcium: 105mg | Iron: 1mg
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Recipe adapted from King Arthur Baking.
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30+ MinutesBakingBreadCheeseChristmasEasyFallThanksgivingVegetarianWinter
Reader Interactions
Comments
Mieka says
I made this recipe to “ test drive” for Thanksgiving meal. The recipe is very easy to follow and finished as stated… hollow on inside. Mine however were not that “crispy” out as I would have liked and you could not pick up on the Gruyere cheese at all and felt the recipe needed a pinch of salt.So hubby and I warmed rolls with a drizzle of honey and sprinkle of additional cheese and ate them with the veal Marsala . That helped.
Thank you so much for the recipe and I will continue enjoying your website.
Reply
- Ari Laing says
Hi Mieka,
Thanks for the honest feedback. Out of curiosity, did you make in a popover pan or a muffin pan? Did you release steam as soon as they came out of the oven? Just trying to trouble shoot what might have happened. If you still have leftovers, try reheating them in a toaster oven (or regular oven), which crisps them right up. Best, Ari
Reply
- Mieka says
Thanks for the follow up… I did use a muffin pan and they grew high, it was lovely. I did release the steam as you instructed immediately. They were just soft, browned nicely, just soft and hollow.
Reply
- Ari Laing says
Got it. They’re 100% meant to be hollow, but it would have been nice if they crisped up. Again, if you have any leftovers, definitely pop them in the oven for a few minutes. Thanks again! Best, Ari
Reply
- Mieka says
Being hollow was expected. I did heat them last evening with a meal. I stuffed a little more gruyere cheese inside the popover and heated for few minutes- all was well and little more gruyere flavor cheesiness too! Thanks
