Starters -Popovers, BLT Steakhouse


MyLastBite  Go for the Popovers!
             by MyLastBite


Last night we had dinner at Laurent Tourondel’s Steakhouse in West Hollywood. “Bistro Laurent Tourondel”… BLT.

Our steaks were cooked perfectly (medium rare). The onion rings were light and crispy. Cocktails flowed and the service was fine.

The evening’s bill (for two) was nearly $300… but I have to say, our truly favorite bites of the evening were the COMPLIMENTARY (aka FREE) Popovers!

OMG! The popover’s golden crunch on the outside… airy and buttery on the inside. It included a jar of creamy, hearty chicken liver pate’… and a take-home Popover recipe card!

Point is… We’re all on some sort of budget. Gas prices suck and we’re all looking for a good deal. So the next time you’re looking for a fairly cheap date… pop over to BLT. You’ll leave with enough coin to make it home (or wherever you’re headed).  : )

Here is the pan you will need to make Popovers at home!
(Recipe to Copy Below)
available on

BLT’s Popovers

4 cups milk, warmed
8 eggs
4 cups flour
1 1/2 heaping tbsp salt
2 1/4 cups grated gruyere cheese
Popover Pan

Place the popover pan in the oven. Heat the oven and pan to 350º

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. Sift the flour with the salt.

Slowly add this dry mixture and gently combine until mostly smooth.
Once combined, remove the popover pan from the oven and spray with non-stock vegetable spray.
While the batter in still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 1/2 tbsp of the grated gruyere.

Bake at 350º for 50 minutes, rotating pan half a turn after 15 minutes of baking.
Remove from pan and serve immediately.

Makes 12 Popovers

2 Responses to “Starters -Popovers, BLT Steakhouse”

  1. 1) I love your new photo!
    2) You had me so excited because I thought you figured out a way to make BLT popovers… wouldn’t those be delicious??? but how would we keep the lettuce from over cooking??

  2. 2 Heather Baria

    I just made them using a 6 cup pan I bought at Sur La Table. They were good, but not nearly as BIG and flakey as the ones in the restaurant. Is the pan in your photo big like they use in the restaurant? Where did you find it?? Thanks!!

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