Gruyere Chive Popovers

from 20 votes

Gruyere Chive Popovers

A few weeks ago I took the train out to Philadelphia to see the Phillies face off against the San Francisco Giants. But before I could cheer on my favorite RHP, I knew I had to make the most of my 24-hour visit and grab a table at one of Philly’s culinary landmarks: Barclay Prime.

Visions of stadium soft pretzels were quickly eclipsed by the golden brown glory set down on the bread plate in front of me. Eggy, cheesy, and piping hot, Barclay Prime’s gruyere and chive popovers were softball-sized and begging for a slathering of butter. I tore off a crunchy corner and a wisp of steam escaped, exposing an airy interior and an aroma of melted gruyere.

I’ve been on a mission to recreate the popovers in my own kitchen, and sure enough, this past weekend my entire apartment swelled with the scent of melted butter, chopped fresh chives and freshly grated gruyere. If savory isn’t your thing, swing over to my Popovers with Whipped Strawberry Butter for a fruit-filled take on the ultimate dinner roll substitute.

Fresh Chives

Shredded Gruyere

Popover Batter

Melted Butter In Popover Pan

Popover Batter In Pan

Gruyere Chive Popovers

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Breakfast

Gruyere Chive Popovers

Eggy, cheesy, and piping hot Gruyere Chive Popovers are the ultimate dinner roll substitute.
Author: Kelly Senyei
4.80 from 20 votes
Gruyere Chive Popovers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 popovers

Ingredients 

  • 3 cups whole milk
  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 6 eggs
  • 1 1/4 cups (lightly packed) shredded Gruyere cheese, separated
  • 2 Tablespoons minced fresh chives
  • 2 Tablespoons unsalted butter, cut into cubes

Instructions 

  • Preheat oven to 400ºF.
  • In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.
  • Sift the flour and salt together in a bowl. Set aside.
  • In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don't cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.
  • Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about ¾ full. Top with a portion of the remaining cheese.
  • Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. (See Kelly's Notes.)
  • Remove the popovers from the oven and serve warm.

Kelly's Notes:

  • When measuring flour, never scoop the cup into the flour, as it condenses the flour and causes you to use more than the recipe intends. Instead, spoon the flour into your measuring cup and level it with a knife.
  • The key to perfectly puffed popovers is to keep the oven closed during the entire baking process. As tempting as it is to peek, keep that door shut!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 256kcal, Carbohydrates: 27g, Protein: 12g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 108mg, Sodium: 395mg, Potassium: 155mg, Sugar: 3g, Vitamin A: 430IU, Vitamin C: 0.3mg, Calcium: 225mg, Iron: 1.9mg

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4.80 from 20 votes (13 ratings without comment)

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Comments

  1. Kathryn says:

    I also had a super dense popover from this recipe. Wondering if you’re using a convection oven?
    I did about three test batches.
    I held adding the cheese to the top and increased the cook time about 15 mins. The density improves significantly when the cook time increased. Better but not barclay prime

    1. Kelly Senyei says:

      Hi Kathryn! It may be the cheese causing the density. We’ll retest this recipe ASAP!

  2. Jo Ann Harvey says:

    5 stars
    We love popovers! Sweet or savory and I usually make enough to share.
    This recipe from this day forward is my number one choice! Thank you for sharing!

    1. Kelly Senyei says:

      So glad you’re enjoying the recipe, Jo Ann!

  3. Heidi says:

    Can you make these ahead a reheat?

    1. Kelly Senyei says:

      They really are best served immediately because popovers deflate over time!

  4. Nancy Coman says:

    5 stars
    This recipe sounds amazing and easy –
    Would they be able to rise enough if I used a muffin pan instead ?

    Maybe filling it only halfway ?
    What do you think, Kelly ?

    1. Kelly Senyei says:

      Hi Nancy! I have a Muffin Pan Popovers recipe that is designed specifically for that! You can find it by using the Search Bar on the site :)

  5. Theresa says:

    2 stars
    Mine tasted good but were very dense.

  6. Margo says:

    Do you recommend sifting the flour? Will it affect the recipe if I cut it in half?

    1. Kelly Senyei says:

      No need to sift! You can if you’d like, but they’ll work just fine without the added step.

  7. Lizann says:

    Where are the chives in the recipe?

    1. Kelly Senyei says:

      They’re added in Step 4!

  8. Lisa says:

    Not a comment but a question. Can I make the recipe in the morning and cook them in the afternoon?

    1. Kelly Senyei says:

      Hi Lisa! You could definitely try that. Refrigerating it may cause the butter to re-solidify so you’ll want to bring the batter back to room temp before continuing with baking the popovers. Let me know if you try it!

  9. Pamela says:

    Can you freeze these?

    1. Kelly Senyei says:

      I wouldn’t recommend freezing them! They really are best fresh, as they’ll deflate considerably if chilled/frozen.

  10. helen28 says:

    5 stars
    Herlich hab ich schon offt gemacht ich nehme Bärlauch butter für die förmchen auch lecker

    1. Katherine klassen says:

      Wo bekommt man Bärlauch Butter ? Oder auch Bärlauch als Pflanze für den Garten ? Kathy

  11. Andrea says:

    5 stars
    I just made this using skim milk instead of whole and they turned out beautifully.

    1. Kelly Senyei says:

      Awesome! I’m so glad you enjoyed the recipe, Andrea!

  12. Margarela says:

    5 stars
    Delicia! Delicia! ❣️

  13. Roger Kennedy says:

    Your Chive and Gruyere Pop-Overs;
    What size pan?
    Roger

    1. Kelly Senyei says:

      Hi Roger! I use a classic popover pan but you can also use a muffin pan with my Muffin Pan Popovers recipe, which you can search for here on the site.

      1. Rhonda says:

        Do you use the large popover pans or the mini for the recipe?

      2. Kelly Senyei says:

        Hi Rhonda! I used a classic 12-cup popover pan for this recipe.

  14. Lesley says:

    4 stars
    Airy and flavorful. I greased the pan to ensure they wouldn’t stick. Looking forward to serving these at my holiday dinner.

    1. Kelly Senyei says:

      So glad you enjoyed the recipe, Lesley!

  15. marge says:

    Hi,
    The Reel Club Restaurant (Lettuce Entertain ) Grp – serve a cheesy popover but it is about 1 1/2 inches by about 2 inches in size. Can these be made smaller? Any idea on how to adjust cooking time?

    There’s are also have a more cheddar-like flavor could that be substituted for the Guyere? Same proportion?

  16. Jess says:

    Next time you’re in Philly, hit up Sbraga for their truffle gruyere popovers. I am going to try tweaking your recipe to recreate them . . . Thanks!

  17. Shirley ball says:

    just finished baking these. thank goodness they were a “test” run for a later dinner party. I have made many popovers in my lifetime. These,while smelled wonderful baking and did have a good taste were not the best. They were very dense, not airy at all. Very disappointing recipe! They did not pop over the pan as expected.

    1. Kelly Senyei says:

      Hi Shirley, I’m sorry you had issues with this recipe. I’ve made them many times without any problems so I’m not sure what could’ve gone wrong.

      1. Mara says:

        These sound wonderful and I hope to try them soon. My family has made them (plain popovers) for at least 60 years. My brother recently discovered that they rise better if you let them sit for 30 minutes before baking, preferably overnight. That might make a difference.

      2. Kelly Senyei says:

        Thanks for the tip, Mara!

  18. LoriMae says:

    mine stuck in the pans! why .i was so disappointed. was a bit of butter in each cup enough?

    1. Kelly Senyei says:

      Hi LoriMae, I’m sorry yours stuck! I’ve never had issues with the batter sticking, as the butter will grease the sides. Is your pan nonstick?

  19. Christie says:

    I followed the recipe to a T and I thought they tasted very floury…I have never had a popover, but I will never make them again. Very disappointed thought they were going to be amazing.

  20. Lisandra says:

    I’m making these babies as soon as my popover pan arrives in the mail. I will be adding some black pepper to the dry mix as I was inspired by a restaurant in Austin covered on food networks dd&d.

  21. Grace says:

    Did you bake these is in a regular sized popover pan or the mini? What’s the difference in cooking time/method?? These look amazing!!

  22. Robert Radford says:

    Sounds n looks yummy, gonna make them this Sunday for the Steelers n Ravens game…

  23. Laura says:

    Thank you for the AMAZING recipe!! I made these tonight with a few changes…I didn’t have whole milk or gruyere cheese so I used 1% milk and cheddar cheese instead. I also didn’t have a popover tray and used a muffin tray instead. They popped up no problem and tasted SOOO GOOD! Not dense at all :)

  24. Michelle Price says:

    These look amazing and I think I am going to make them for Thanksgiving. We’re have close to 30 people… do you think I can make these a day ahead and warm in the oven prior to serving?

    1. Kelly Senyei says:

      The popovers will lose their “pop” and really are best served straight from the oven, so I wouldn’t advise making them ahead of time. Hope this helps!

  25. Marianne says:

    Kelly…i don’t have a pop over pan…can i use a regular muffin pan and do i need to adjust the cooking time or temperature…this is the same pan that i use when i make Yorkshire Puddings…thanks

  26. Stargazer says:

    There is nothing wrong with scooping the measuring up into the flour. The difference in spooning the flour into the mixing bowl is insignificant.

  27. J Brpck says:

    All-purpose or Self Rising flour?

    1. Kelly Senyei says:

      All-purpose!

  28. JulieD says:

    I need these in my life. Seriously!! They are so pretty, Kelly!

  29. Javelin Warrior says:

    These popovers look so darn awesome! I still don’t own a popover pan, but it’s now officially on my list of must-buy kitchen gear. Just so I can attempt popovers like these… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  30. Jen @ Jen's Favorite Cookies says:

    These sound so delicious! I just love chives! I really need to get myself a popover pan.

  31. Allyson Bailey says:

    Do you need a popover pan to make these or can you do them in a muffin tin?

    Thanks!

    1. Kelly Senyei says:

      Hi Allyson! I haven’t tried making this recipe in a regular muffin pan, so unfortunately I cannot say with certainty that it will work. If you did try it, my guess is that the popovers wouldn’t puff as much and would be more dense. Still tasty in flavor, but definitely much heavier. Hope this helps!

  32. Julie @ Table for Two says:

    these look so perfect and delicious!! stunning photography, as always Kelly! I can’t wait to see you next :)

  33. Cassie says:

    Stunning photos, Kelly. I can practically smell these through my screen! And it was so great to see you this weekend, can’t wait for the next time!!

  34. Kelli @ The Corner Kitchen says:

    I adore popovers! These need to make their way to my table asap!

  35. fabiola@notjustbaked says:

    Love popovers so much. Like you said, crispy buttery, and I’ll add amazing goodness. I learned to make these in Culinary school, we made them just like these but added bacon. These look so perfect, I could really go for one now. And so cool you got to go eat at the place you wanted to, I have heard great things.

  36. Kathy - Panini Happy says:

    These look amazing, Kelly! I need to remember about popovers when I’m thinking about bread options – such a great alternative to regular dinner rolls.

  37. Bev @ Bev Cooks says:

    I. Am. Dying. For. These.

  38. jen @ one curly fry says:

    I live footsteps away from Barclay Prime. Yum.

    Your Popovers look amazing – I’ve gotta try them soon!

    1. Kelly Senyei says:

      I am so jealous, Jen! The popovers were just the start to an unbelievable meal at Barclay Prime. Counting down until I can return!

  39. Jenny @ BAKE says:

    your descriptions are beautiful! my mouth is watering!

    1. Kelly Senyei says:

      Thank you, Jenny! They were definitely a highlight of the meal.