Chef Laurent Tourondel’s South Beach outpost of the BLT Steak empire is most definitely a “seen and be seen” Miami Beach hotspot. And while it’s an insider favorite for the fabulous food and tres chic al fresco dining, it is BLT’s first impression—the warm popovers— that sets the tone for the meal to follow. They had us at bonjour with the warm and chewy rolls, smothered with European butter and a dash of salt.
As a thoughtful touch, BLT includes the recipe of these carb-laden, little pieces of heaven with the meal, which we are passing on to you. Dare we say, these are even better in the comforts of home?
(makes 12-14 popovers)
4 cups milk, warmed; 8 eggs; 4 cups of flour; 1 ½ heaping tablespoon of salt; 2 ½ cups of grated gruyere; popover pan.
Place the popover pan in the oven. Heat the oven and pan to 350F.
Gently warm the milk over low heat and set aside.
Whisk egg until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
Sift the flour with the salt. Slowly add this mixture and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is slightly warm or room temperature, fill each popover cup 3/4 full.
Top each popover with approximately 2 1/2 Tbsp. of grated gruyere and bake at 350F for 50 minutes, rotating pan half a turn after 15 minutes of baking.
Remove from the oven, then remove popovers from the pan and serve warm with butter and salt.