This fluffy, delicious popover recipe with parmesan cheese is the perfect side with a big bowl of soup, stew, or at your holiday dinner.
4 large eggs
1 ½ cup whole milk
1 ½ cups all-purpose flour
¾ tsp salt
1 ½ tsp cracked black pepper
½ cup parmesan cheese
3 tbsp unsalted butter (melted)
Preheat the oven to 450F and move the oven racks to the lowest position.
Grease your popover pan or muffin tray with butter. Make sure to get around the top edges as well.
Warm your eggs by placing them in a bowl with hot water for 10 minutes. (Use hot water from your tap, as hot as it can go.)
In a small bowl, heat your milk in a small pot or microwave until warm to the touch.
Place the popover OR muffin tray into the oven for 10 minutes.
In the meantime, make the batter.
In a medium-sized bowl, whisk together the eggs, warm milk, salt, and pepper until smooth. Add the all-purpose flour and parmesan cheese. Whisk until smooth. Stir in the melted butter, mixing until combined.
Remove the hot popover OR muffin tin from the oven and pour the batter into the cavities about ¾ full.
Bake for 20 minutes.
Reduce the heat to 350F and bake for another 12 – 15 minutes, until very golden brown.
Remove from the trays immediately and serve warm! Enjoy with butter, gravy, or anything you desire.
If you can help it, do not open the oven until you reduce the heat- the popovers need the initial uninterrupted 450F heat to support the rise.
Omit the cheese for a simple popover!
Add any spices, herbs, or cheese that you desire!!! HAVE FUN!
You can make this recipe completely dairy-free- use vegan butter and plant-based milk instead of dairy.
Store in an airtight container for 2 days or in the freezer for up to 1 month. Reheat to serve.
- Serving Size: 8
- Calories: 138
- Sugar: 2.5g
- Sodium: 273.4mg
- Fat: 2.7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 20.6g
- Fiber: 0.7g
- Protein: 7.2g
- Cholesterol: 93.9mg
Keywords: recipe, crispy, fluffy, butter