Gruyere Popovers

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4 eggs

1 cup of grated Gruyere cheese (I love the sharp nuttiness of gruyere but if you can’t find it at your local grocer, substitute Swiss cheese)

3/4 cups of skim milk

3/4 cups of heavy cream (alternatively, you can use 1 1/2 cups of whole milk)

4 Tablespoons of salted butter, melted

1 Tablespoon of Dijon Mustard

1 1/3 cups of flour

1 teaspoon of kosher salt

a little extra butter or pan spray for the pans

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