Scallion Gruyere Popovers




I had always wanted to make popovers, but the fact that I don’t have a “popover” pan held me back.  When I came across this recipe and saw that it called specifically for a mini muffin pan, I was sold.   These little bite-sized savory bits of heaven came out pretty well for me (although a few deflated when I removed them from the oven-I am still trying to figure out why).  I loved the combination of the savory Gruyere and the bit of green onion-I ate them with an earthy, onion-y soup (post to follow soon) so they went really well together.  Especially still warm from the oven.

Amazingly enough, I had always been intimidated by popovers.  For some reason, I thought they would be incredibly hard to make, but, honestly, this was one of the easiest recipes I have made so far.  Just be sure to have your oven completely pre-heated and don’t open the oven door during the baking process-this will cause a loss of heat and possible deflation of the popovers (which may have contributed to my partial deflation…I’ll admit.)

Scallion Gruyere Popovers

Servings: 24 miniature popovers



1 cup flour

1/2 teaspoon salt

Pinch pepper

1 tablespoon scallions, chopped

1 and 1/4 cups milk, at room temperature

2 eggs, at room temperature

1 tablespoon butter, melted

3 ounces Gruyere, grated



1. Preheat the oven to 450 degrees.

2. Generously grease a mini muffin pan.

3.  In a medium bowl, whisk together the flour, salt and pepper, and scallions.

4. In another bowl, whisk together the milk, eggs, and butter.

5. Pour the wet ingredients over the dry ingredients and whisk until just combined.

6. Fill each muffin cup to within 1/4-inch of the rim.

7. Place about 1 scant teaspoon of grated cheese into the center of each muffin cup.

8. Bake, without opening the oven door, for 10 minutes.

9. Decrease the oven temperature to 350 degrees.

10. Bake, without opening the oven door, for another 8-10 minutes longer.


Source: Adapted from Williams Sonoma.

















January 16, 2012 - 8:07 am

Grubarazzi (@Grubarazzi) - Great flavor combination!

January 16, 2012 - 8:55 am

Melissa @ Kids in the Sink - I’ve never made popovers either and actually never even heard of them until recently. These look yummy though! And I do have a mini muffin pan. Maybe a trip to the store for gruyere is in order…

January 16, 2012 - 9:41 am

Maureen - I never met a popover I didn’t like and these are no exception. I love the combination of flavors and gruyere is such a great cheese to cook with.

January 16, 2012 - 11:21 am

Christina @ This Woman Cooks! - I love popovers and I love what you used to make them. They look great!

January 16, 2012 - 11:51 am

Heidi @ Food Doodles - I love popovers! I’ve always been held back from making them because I don’t have a popover pan either. I love the combination of flavors in these ones – I’m so tempted to try them!

January 16, 2012 - 1:03 pm

Rachel @ Baked by Rachel - Deflated or not, I bet they tasted incredible. 🙂

January 16, 2012 - 1:53 pm

Kelsey - These look fantastic! I’ve never made popovers because of the pan issue, so I can’t wait to try these. That first photo is gorgeous, by the way!

January 16, 2012 - 2:56 pm

Ann P. - I agree w/ Rachel above–they would probably taste like heaven, whether or not they’re deflated!! Although if you’re trying to figure out why all the steam escaped, maybe you need a higher ratio of egg white to egg yolk? I think that would lend a little bit more structure, even though it might change the texture a bit (less tender, more crusty). What do you think–I’m just taking a wild stab!

January 16, 2012 - 6:48 pm

Jen of My Tiny Oven - oh wow these look amazing! I just made plain popovers last night to go with my roast beef and gravy, mine sunk a little too, but that is ok, it made the perfect little well for gravy!! YUM!

January 17, 2012 - 11:14 am

Jess Wakasugi {Life's Simple Measures} - Oh my, I absolutely love scallions and Gruyere is an amazing cheese! These are mouthwatering! I pinned this recipe, can’t wait to test them out 🙂

January 17, 2012 - 2:29 pm

Tara - These look SO great Shanon! I love that you made them in a mini muffin pan too – they are perfect!

January 17, 2012 - 5:10 pm

Nicola @ unhip squirrel - Oh my. Ohhh my. Want!! Thanks for the recipe 🙂

January 18, 2012 - 3:24 am

Jeff - I can imagine them…some gravy from the neighbouring roast beef drizzled over the top… Delicious! And the Gruyere would be an especially tasty addition. Bravo!

January 21, 2012 - 1:25 pm

shobitha - Hi! I am Shobitha from India! I follow your blog regularly and I must tell you, what a good recipe this is! I tried but I used leeks and cheddar instead of gruyere and scallions. Thank you so much for this recipe. We loved it. Thumbs up from the family too, we polished them off in no time 🙂

January 22, 2012 - 8:02 am

Weekend Love: 1/22/12 | Baked by Rachel - […] obsession with potatoes. I love them so clearly I love fries. These would be no exception to that. Scallion gruyere popovers – The Cury Carrot – More cheesy bread goodness. Can you tell I want carbs… lots and lots? I need to make […]

January 27, 2012 - 1:34 pm

Javelin Warrior - These popovers are awesome! I feel compelled to feature you in my Friday Food Fetish roundup and on Pinterest. Let me know if you have any objections and keep the amazing food coming…

September 27, 2012 - 8:27 am

Carolina_D - I know this is an old post, but I’m sure people will read it after this. I just wanted to let people know that in lieu of popover tins you can use glass custard cups instead. I just line them up on a cookie sheet so I can put them all in the oven at once. It really DOES work. Prep the cups as the recipe instructs for the popover tins. I’ve made all sorts of popovers using the custard cups. (Alton Brown would approve. I use custard cups for dozens of things in my kitchen. They are definitely ‘multi-taskers’. (I make individual meatloaves in them, individual mac and cheese(s?), in fact almost any dish you want to make in individual sizes…kids LOVE having their own. They work really well for mini pot pies, and of course dozens of desserts. Plus I use them for ingredients for my ‘mis en place’ when making meals. I have LOTS of them now, some glass, some ceramic, and in several different sizes. A couple of brands even come with snap on lids for storing stuff in the fridge. Or freezer. They’re among my favourite kitchen equipment.

September 27, 2012 - 10:19 am

srlacy - Thanks, Carolina!

I think I might try to find some of those myself…they sound like a great multi-tasking piece to have in my kitchen. 🙂

June 14, 2014 - 6:10 am

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