Gruyère Popovers

Popovers reheat well. You can make these early in the day and warm them later.

2½ cups whole milk
2½ cups all-purpose flour, unbleached
coarse sea salt
6 large eggs
butter, softened, for pans
1 cup (3 oz) Gruyère cheese, coarsely grated

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Whisk together milk, flour, and 1 tsp. salt. Whisk in eggs (mixture will be lumpy).

Heat two 6-cup popover pans in oven for 5 minutes.

Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese.

Bake for 20 minutes.

Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

Makes 12 servings.