BLT Steak’s Popovers
Celebrate the 6-year anniversary of BLT Steak by making their signature popovers. Then, pop on over to the restaurant on March 3 for incredible dinner deals.
-Recipe courtesy Chef Laurent Tourondel of BLT Steak, bltrestaurants.com
On March 3, the original BLT Steak on 57th Street in Manhattan turns six years old, and all its BLT Steak siblings are getting in on the fun.
That evening, BLT Steaks across the country will offer expertly cooked filets, rib eye and New York strip steaks, Dover Sole and signature blackboard main courses for the special price of $33.04. Signature cocktails, sides and desserts will cost just $3.03.
These BLT Steak popovers make a great side dish or breakfast treat. They can also be topped with caramelized onion and diced bacon if you prefer.
Serves 6 (makes approximately 12 popovers)
4 cups milk, warmed
4 cups flour
1 tablespoon salt
2 1/2 cup grated Gruyère
1. Place the popover pan in the oven. Heat the oven and pan to 350 degrees.
2. 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.
3. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
4. Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 1/2 full.
5. Top each popover with approximately 2 tablespoons of the grated gruyere.
6. Bake at 350? for 50 minutes, rotating pan half a turn after 15 minutes of baking, until golden brown.
7. Remove from the oven, remove from the pan and serve immediately.
Need a popover pan? Try this one from amazon.com.
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