Apple Gruyere Popovers
Sweet and savory breakfast popovers
Yield: 12 servings
Cook Time: 20-25 min
Difficulty Level: Easy
Source: Kevin Warren of Harrisburg, PA
- 8 tablespoons unsalted butter, divided
- 1 Pennsylvania-grown Granny Smith apple, peeled, cored, and cut into ½-inch cubes
- 1 cup raisins
- 1½ cups flour
- ¾ teaspoon kosher salt
- 3 extra-large eggs
- 1½ cups milk, at room temperature
- 1 cup coarsely grated Gruyere cheese (3 ounces.)
- 1. Preheat the oven to 425º F
- 2. Generously grease 12 aluminum popover pans or Pyrex custard cups with 6 tablespoons of the butter. If using custard cups, place on baking sheet with sides not touching.
- 3. In each cup, divide apples and raisins.
- 4. Place the muffin tins in the preheated oven for 5 minutes to melt the butter and cook the apples slightly.
- 5. Melt the remaining 2 tablespoons butter. Whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin.
- 6. Fill the popover pans less than half full, sprinkle with cheese and bake for 20-25 minutes. Serve immediately.