Description
Light and airy popovers, bursting with cheesy, peppery flavor. The perfect savory bread for any meal.
Ingredients
Units
Scale
- 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