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Black Pepper and Parmesan Popovers

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  • Author: Mary Ann Dwyer
  • Total Time: 50 minutes
  • Yield: 6 -12 popovers, depending on size of pan 1x


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


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


  1. Preheat oven to 450 degrees. Position rack on lower shelf.
  2. Spray the popover pan or muffin tin generously with non-stick cooking spray. If using muffin tin spray area between cups too.
  3. Place eggs in cup of hot water for 10 minutes before using.
  4. In a large bowl, whisk eggs, milk ,salt, parmesan and pepper. Whisk until there are no streaks of yolk left.
  5. Add all the flour, and beat until frothy. There should be no large lumps.
  6. Quickly stir in melted butter.
  7. Pour batter into cups. Fill ? to ¾ full. Sprinkle tops with a little more black pepper.
  8. Bake popovers for 20 minutes at 450 degrees, without opening door.
  9. After 20 minutes turn the oven down to 350 degrees and continue to bake for 10-15 more minutes until golden brown.
  10. 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.
  11. Serve immediately.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
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