Mini Roast Beef Popover Sandwiches
Ingredients
- 4 eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons butter melted
- 1 cup Gruyere cheese, shredded optional
- Non stick spray
Equipment
- Popover tin or medium muffin tin
Instructions
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Combine eggs, milk, salt, and butter. Whisk gently until eggs are completely incorporated.
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Add flour and mix until just combined. It is fine if there are a few lumps.
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Cover the bowl with a towel and let batter rest at room temperature for at least 20 minutes, up to an hour is preferable.* This allows the gluten in the batter to strengthen and become elastic.
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While batter is resting, preheat oven to 450 degrees and place a muffin tin in oven.
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After the batter has rested, spray the hot muffin tins with the non stick spray* and fill the tins 1/2 full with batter and top with 1-2 tablespoons of shredded Gruyere cheese (optional).
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Put the batter filled muffin tin in the oven.
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Bake at 450 degrees for 15 minutes, then lower heat to 350 degrees for 20 more minutes.
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Remove from oven and place popover on cooling rack.
Recipe Notes
*I’ve tried butter (it burns) and I’ve tried olive oil and vegetable oil (they smoke). Pam non stick spray works best.
Do not open the door while they’re baking! I mean it. They’ll fall. You’ll cry. It’ll just be so sad. Enjoy with butter, jam or as bread for mini popover sandwiches. As an alternative experiment by adding 1/4 cup powdered parmesan cheese or 2 tablespoons of your favorite dried herb mix like Penzey’s Fox Point.
Gruyere cheese is a French cheese very similar to Swiss cheese. If you have difficulty finding it, substitute shredded Swiss cheese.