Popovers?

After a trip back to DC in early August I have been dreaming of these popovers. So fluffy and cheesy, ah amazing. They served them at BLT Steakhouse in lieu of bringing bread to the table. Genius! My dreams have lead to planning out the perfect time to make them, it's been so chilly here this summer that on a lazy Sunday morning these would be the perfect snack with coffee.

Popovers~ Makes 12

Ingredients
4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 heaping Tbsp salt
2 1/4 cups grated Gruyère cheese
Popover pan

Preparation
Place the popover pan in the over. Heat to 350. 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 over and spray with non-stick vegetable 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 approximately 2 1/4 tbsp of the grated Gruyère. Bake at 350 for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from oven, remove from pan and serve immediately.

Image from Dallas News.com