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Black Pepper and Parmesan Popovers

Black Pepper and Parmesan Popovers

Light, airy, cheese filled popovers are the savory bread rolls you need to make now.
By Mary Ann Dwyer

Black Pepper and Parmesan Popovers

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!

Black Pepper and Parmesan Popovers

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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

Mary Ann Dwyer
Light, airy, cheese filled popovers are the savory bread rolls you need to make now.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Bread
Servings 6 -12 popovers, depending on size of pan


  • 4 large eggs
  • cups milk lukewarm
  • ½ tsp. kosher salt
  • 2 Tbsp. grated parmesan cheese
  • ½ tsp. ground black pepper plus more for sprinkling on top
  • cups unbleached all-purpose flour
  • 3 Tbsp. butter melted


  • Preheat oven to 450 degrees. Position rack on lower shelf.
  • Spray the popover pan or muffin tin generously with non-stick cooking spray. If using muffin tin spray area between cups too.
  • Place eggs in cup of hot water for 10 minutes before using.
  • In a large bowl, whisk eggs, milk ,salt, parmesan and pepper. Whisk 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. Fill ? to ¾ full. Sprinkle tops with a little more black pepper.
  • Bake popovers for 20 minutes at 450 degrees, without opening door.
  • After 20 minutes turn the oven down to 350 degrees 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 the popover to release the steam and help prevent the popovers from getting soggy.
  • Serve immediately.


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