BLT Steak's Gruyere Popovers

Back during Thanksgiving, I had one of the best meals ever at BLT Steak in Charlotte, NC.  There they served these heavenly gruyere popovers in a little box accompanied with a gift tag on which the recipe was printed.

I've been wanting to make these since we returned. But, I didn't have a popover pan and I hadn't seen one when I'd been out. For Valentine's Day, Hubby surprised me with a dutch oven, Mastering the Art of French Cooking and low and behold, a popover pan. Needless to say, I was one happy girl.

I made these to go with dry aged New York strips that Hubby was grilling. They were delicious. Now, I have to admit they weren't quite as amazing as the ones served in the restaurant, but they were pretty darn close.

The recipe below makes 12 popovers, so I halved it to fill my one pan and that worked perfectly.

BLT's Gruyere Popovers

4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/3 cups grated gruyere cheese
*popover pan

Place the popover pan in the oven. Heat the oven and pan to 350 degrees.  Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as  not to cook the eggs).  Set the mixture aside.

Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. 

Once combined, remove the popover pan from the oven and spray with non-stick cooking spray.  While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with 2 1/4 tbsp of the grated gruyere.

Bake at 350 degrees for 50 minutes, rotating pan half a turn after 15 minutes of baking.

Remove from the oven, remove popovers from pan and serve immediately.