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Equipment

  • Popover Pan

Ingredients
  

  • 1 ¼ cup Bread Flour
  • 1 tsp Salt
  • 3 Eggs
  • 1½ cup Milk
  • Cooking Spray
  • Salted Butter
  • 1 lb Bacon
  • 2 cup Finely Grated Cheese (a mixture of Gruyere, Fontina and Parmesan yield the best result but you can also just use Parmesan by itself - or Gruyere)
  • 6-8 Chives

Instructions
 

PREP

  • Cook bacon until it is nice and crispy - no fatty or chewy pieces! Then chop up about 1/3 of the lb. You can keep the rest for snacks, breakfast or other recipes.
  • Finely grate 2 cups of cheese.
  • Chop chives into small pieces.

POPOVER RECIPE

  • Preheat your oven to 400 degrees.
  • Spray your popover pans with cooking spray to make sure that the cups are well oiled on the bottoms and around the edges.
  • Mix 1 ¼ cups of bread flour and 1 tsp of salt to a mixing bowl (ideally one with a spout if you have it).
  • Whisk 3 eggs together in a separate bowl.
  • This is the hardest part - but it's pretty easy. Heat 1 ½ cups of milk in a sauce pan until the temperature of the milk reaches around 120-130 degrees.
  • Once the milk is heated to the appropriate temperature, quickly mix it in with the bread flour/salt dry ingredients. Then whisk in the eggs. Work quickly so that the heated milk doesn't cool down too much.
    You should have a beautiful light yellow batter that has the consistency of crepe batter or a light pancake batter.
  • Pour this batter into the 6 cups of the greased popover pan. The batter fill about 2/3 of the cups.
  • Place the popover pan in the oven and cook for about 40-45 minutes. The popovers should rise beautifully and resemble toasty brown popcorn kernels.

FINISHING

  • Remove the warm popovers from the oven and place them on a plate.
  • Split them open and place butter on each side. Then add the shredded cheese to each side. Top with chopped bacon and chives and serve immediately.
  • Enjoy!

Notes

This recipe is the 100% sure-fire way to get beautiful, poofy popovers every time.  I tried a number of recipes before I landed on this simple and easy one.  Once you learn it, you'll use it over and over again!