Yeah, yeah, it's a little flat on top. It's still yummy!
2 C. Milk, warmed
2 C. Flour
1 1/4 T. Salt
2 C. Gruyere cheese, grated
Vegetable oil spray
Place a popover pan for 6 popovers in the oven. Heat the oven and pan to 350 degrees. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the warm milk (making sure not to cook the eggs). Set the mixture aside.
Sift the flour and salt together. Slowly add the dry mixture and gently combine until mostly smooth. I would suggest adding the Gruyere and mixing it in at this point as well (although I didn't do this myself - note the flat cheese-top in the above photo). Once combined, remove the popover pan from the oven and spray with non-stick vegetable oil spray. While the batter is still warm, fill each popover cup 3/4 full. If you didn't add the Gruyere before, top the popovers now with about 2 1/2 T. Gruyere on each popover.
Bake at 350 degrees for 50 minutes, rotating the pan half a turn after 15 minutes of baking. Remove from the oven and pan and serve immediately.