BLT Steak’s Popovers

I discovered these absolutely wonderful things while watching one of my favorite shows, “The Best Thing I Ever Ate” on The Food Network.  For those of you who are unfamiliar with this (outstanding) program, the show consists of celebrity chefs/food-related professionals talking about their favorite dishes, with each episode focusing on one specific category (e.g., pizza, desserts, barbeque). This specific episode focused on quite possibly my favorite course: Appetizers.  Tyler Florence, one of my favorite celebrity chefs, came on the screen and talked about his favorite appetizer: the popovers from BLT Steak in New York City. I immediately began to drool once I saw what he was talking about.

I grabbed my computer, took a look at the recipe and was amazed with how fairly simple/easy it is to make them.  As you’ll see below, most of the ingredients are probably already in your kitchen and the process itself should only take you about an hour from start to finish.

Disclaimer: This post is going to be a fairly short one.  My wife conducted a test of this recipe, and the final products of this test are displayed in the image below (taken with my IPhone).  While I do plan on creating a more in-depth post demonstrating the cooking process, I thought this would be a great last-minute suggestion for those of you looking for something different for this year’s Thanksgiving feast.

Original recipe courtesy of BLT Steak (via

Yields: 12 extremely delicious popovers.


4 cups milk (skim, 2% or whole)            1 tablespoon salt

8 eggs                                             2.5 cups Gruyère cheese

4 cups flour                                      Popover pan


1. Place the popover pan in the oven.  Heat the oven and pan to 350 degrees.

2. 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.

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

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

5. Top each popover with approximately 2 tablespoons of the grated Gruyère.

6. Bake at 350˚ for 50 minutes, rotating pan half a turn after 15 minutes of baking, until golden brown.

7. Remove from the oven, remove from the pan, serve immediately and enjoy!!!

I hope each and every one of you has a wonderful Thanksgiving holiday.


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