The BEST Popovers (ever):

Easy to make at home, these popovers are delicious paired with something savory (with the cheese added) or for breakfast with butter and jam (without the cheese). *After rotating the pan partway through the baking time, don't open the oven door again until the popovers are done: this will ensure they rise evenly.

Ingredients (makes 12) *I cut this recipe in half and make only 6 at a time. They are best when fresh out of the oven.

3 cups milk

3 cups all-purpose flour

1 Tbs. kosher salt

6 eggs

6 oz. Gruyere cheese, grated (optional)

Directions:

Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400 degrees.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt into another bowl, and whisk together well. In a LARGE bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don't cook, then gradually whisk in the flour mixture until almost smooth.

Remove the popover pan from oven, and spray the cups with nonstick vegetable spray. Fill prepared cups about 3/4 full with batter and sprinkle each with cheese (if using).

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more. *Do NOT open the oven after rotating the pan.

Remove the popovers and serve immediately. If making another batch, wipe out the excess fat with a paper towel. Heat the pan in the oven for 5-10 minutes. Repeat above to bake remaining batter.

~Enjoy!~