Light, airy, cheese filled popovers are the savory bread rolls you need to make now.
By Mary Ann Dwyer
I got the idea for today’s recipe, Black Pepper and Parmesan Popovers, from my good friend Kristen. This summer when we were together she brought up popovers. She remembered when she was a kid how she used to go to a little place for lunch with her mother and her aunt and they used to eat popovers with honey. I hadn’t had a popover in years. So I had to make popovers!
Have you guys ever tried a popover? If you haven’t, a popover is somewhat of a roll. It’s hollow, and it’s made from egg batter, and it’s similar to Yorkshire pudding. It’s light and airy, and so delicious, and it can be either sweet or savory. I was in the mood for savory, so parmesan and black pepper fit the bill. Just cheesy enough, with a little peppery spice. These are so easy to make, and so fun to watch them bake in the oven. Do not, I repeat, do not open the oven door while they are baking, unless you want flat popovers! Resist the temptation, and just turn on the oven light and watch! If you don’t have a popover pan you can use a standard 12-cup muffin tin with 2 1/2 wide x 1 1/2 deep wells. 
Black Pepper and Parmesan Popovers
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Light and airy popovers, bursting with cheesy, peppery flavor. The perfect savory bread for any meal.
Ingredients
- 4 large eggs
- 1 1/2 cups (355 ml) milk
- 1/2 tsp kosher salt
- 2 Tbsp grated parmesan cheese
- 1/2 tsp ground black pepper
- 1 1/2 cups (355 ml) unbleached all-purpose flour
- 3 Tbsp melted butter
Instructions
- Preheat oven to 450°F (224°C). Position rack on lower shelf.
- Spray the popover pan or muffin tin generously with non-stick cooking spray. If using a muffin tin, spray the area between cups.
- Place eggs in a cup of hot water for 10 minutes before using.
- In a large bowl, whisk eggs, milk, salt, parmesan, and pepper until there are no streaks of yolk left.
- Add all the flour and beat until frothy. There should be no large lumps.
- Quickly stir in melted butter.
- Pour batter into cups, filling them ¾ full. Sprinkle tops with a little more black pepper.
- Bake popovers for 20 minutes at 450°F (224°C) without opening the door.
- After 20 minutes, turn the oven down to 350°F (177°C) and continue to bake for 10-15 more minutes, until golden brown.
- Remove from oven. Stick the sharp tip of a knife into the top of each popover to release steam and help prevent them from getting soggy.
- Serve immediately.
Notes
- For extra fluffy popovers, let the batter rest for 15-20 minutes after mixing before baking.
- Substitute Gruyère or Asiago cheese for the Parmesan for a different flavor profile.
- Store leftover popovers in an airtight container at room temperature for up to 1 day, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popover
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 6
- Cholesterol: 80
Frequently Asked Questions
What happens if I open the oven door while the Black Pepper and Parmesan Popovers are baking?
Opening the oven door can cause the popovers to deflate and become flat, so it’s important to resist that temptation.
Can I use a regular muffin tin instead of a popover pan for this recipe?
Yes, you can use a standard 12-cup muffin tin with wells that are 2 1/2 inches wide and 1 1/2 inches deep to make the popovers.
How can I enhance the flavor of the Black Pepper and Parmesan Popovers?
You can experiment with different types of cheese or add herbs to the batter to create variations in flavor while maintaining the base of black pepper and parmesan.
