gruyere and black pepper popovers

Been wanting to try this recipe for awhile now:

www.tastingtable.com/entry_detail/chefs_recipes/2066/Pepp…

While it is a good base recipe, I found that they weren’t as flavorful as I would like them to be. They also don’t hold well and must be eaten hot. If I were to make it again, I’d use meat drippings like a yorkshire pudding for extra flavor on the bottom of the muffin tins and add more grated cheese to the batter, rather than just plopping a single cube of gruyere on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s