Popovers by BLT Steak

"I took my wife to BLT Steak in Las Vegas to celebrate her birthday recently, and they had the best bread we've ever had in our lives. I was amazed later in the meal when the server brought me the recipe. This recipe uses the same ingredients, proportions, and directions as the original, but is adapted for cupcake pans (the original was double the quantity, and used a special popover pan). The time for the smaller popovers is less than the 50 minutes for the original, larger popovers. For those who've never made popovers, there is no yeast or baking powder in the recipe: the bread rises entirely as a result of the steam created by evaporating milk."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
photo by Late Night Gourmet photo by Late Night Gourmet
Ready In:




  • Place cupcake pans in the oven. Heat the oven and pans to 350°F
  • Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in 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 cupcake pans 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 cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere.
  • Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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