Martha Stewart's Favorite Recipes

Giant Cheese Popovers

Change up your wine and cheese night with freshly baked popovers that pair perfectly with a light and refreshing Pinot Gris.


  • 2 cups all-purpose flour
  • 1/2 tablespoon plus 1 teaspoon coarse salt
  • 2 cups milk
  • 4 large eggs
  • Nonstick cooking spray
  • 5 ounces freshly grated Gruyere cheese


  • Place a popover pan with 6 cups in the oven and preheat to 350°F.
  • Sift together flour and salt onto a piece of parchment paper; set aside.
  • In a small saucepan, heat milk over medium heat until small bubbles form around the edges of the pan Whisk eggs in the bowl of an electric mixer fitted with the whisk attachment. Slowly add heated milk to eggs, whisking constantly. Gradually whisk in flour mixture.
  • Remove heated popover pan from oven; spray each cup with nonstick cooking spray and place on a baking sheet. Fill each cup with batter so it is level to the top; top with cheese
  • Bake 15 minutes. Rotate pan 180 degrees; continue baking until golden brown, about 35 minutes more.
  • Remove popovers from pan and serve immediately. Popovers may also be made 2 hours in advance. Cool on a wire rack and reheat in an oven heated to 450°F just before serving.

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