Parmesan Popovers with Chives and Black Pepper
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Warm savory popovers seasoned with cheese, black pepper and fresh chives — they’re fun to make and so delicious.
These puffy parmesan popovers came about when I wanted something freshly baked to serve instead of muffins or quick bread, and I wanted it to be fast.
My recipe was a community winner on Food52 a few years back, and I’m happy to share the original with you!
Popovers are so easy to make at the last minute, and you can flavor them however you like.
I tweaked a basic popover recipe, which are typically plain and/or have a sweeter profile with the addition of sugar or fruit.
Instead, I went the savory route and seasoned the popover batter with parmesan cheese, black pepper and fresh chives.
Popovers are the best at delivering bang for the buck: they require minimal ingredients, time and technique, but they’re big on the “wow” factor.
They are also delicious!
Fresh from the oven parmesan popovers rise impressively, and when you pull them apart and take a bite, you’re rewarded with a lovely surprise.
They have a crisp exterior and a soft, almost creamy interior.
Tips for making and serving parmesan popovers
- Make a batch to serve at a dinner party, rather than the usual rolls or bread.
- Put a basket of warm popovers on the table for lunch or brunch, served along with a simple salad and soup.
- Chives have a very mild onion flavor (and they happened to be in full bloom in my garden when I created this recipe), but any fresh aromatic herb would be great to use in this recipe. Think thyme, tarragon or basil.
- A popover pan is ideal, if you have one. The cups are narrower and taller than traditional muffins, which helps the batter to rise higher. However, a regular muffin tin (preferably nonstick) with 12 cups works just fine, too. The recipe will fill 10 of the cups — pour hot water into the empty cups so the popovers bake evenly.
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Parmesan Popovers with Chives and Black Pepper
- 1½ cups (375 ml) whole milk
- 3 eggs
- 3 tablespoons (45 g) butter, melted
- 1 ½ cups (210 g) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- ⅓ cup (35 g) freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1 teaspoon grated fresh lemon zest
- Preheat oven to 450 (230 C) degrees for at least 25 minutes. Lightly coat a 6-cup popover pan with oil or cooking spray.
- Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
- Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4-cup liquid measuring cup).
- Bake for 18-20 minutes, then lower the oven temperature to 350 (175C) degrees. Continue baking until the popovers are deep golden brown, 15-18 more minutes.
- Cool for 3 minutes in the pan before removing to a rack. Serve warm.
Karen’s Notes and Tips
- This recipe makes 6 popovers as prepared in a 6-cup popover pan. If you don’t have one, use a standard muffin tin to make 10 small popovers.
- Make ahead: The batter may be prepared and kept refrigerated up to 1 day in advance. About an hour before baking, take the batter out of the fridge to bring to room temperature. Stir it well in case it has separated.
- .Reheat cooled popovers in a 350 degree oven for about 10 minutes. They won’t be as puffy, but still taste great!
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Can you make the batter the night before and bake off the next day? Thinking about Thanksgiving prep options. Thanks.
Hi Katey – Yes! The batter may be prepared and kept refrigerated up to 1 day in advance. About an hour before baking, take the batter out of the fridge to bring to room temperature. Stir it well in case it has separated, then proceed with baking.
That cross section <3 I gotta try this one!!
Looks delicious :0!! Can’t wait to try
I love popovers and these look so delicious! Love the chives and pepper with the parmesan.
I just made these last night, and they turned out terrible!! At first they looked great: golden brown and they had risen a lot. Then I took them out to cool and they completely shrank down, and when I opened one, it was very doughy inside!! It wasn’t bread-like, like the photo, or hollow like a popover. Where did I go wrong?
I just started looking around for a variation on popovers and found this recipe. It sounds heavenly with the cheese and black pepper and there’s a pot of chives growing on the kitchen windowsill. My recipe is one from my grandmother who moved west when she was in her early twenties from Massachussetts back in the early twentieth century. I grew up eating them on the weekends and make them for my own family. I also use a regular muffin tin and they puff up like a chef’s hat. Will definitely try this variation.
I love making popovers and this recipe looks amazing. I am going to build an entree around this next week.
These look amazing!
Love your site!
they look beautiful!
Janice – I’m sorry I didn’t get a chance to meet you! I have family in Portland, too. I feel so lucky…hope to see you in Austin next year.
Maria, you don’t need to buy a special pan since a regular muffin tin will work, but I will say that you get a much higher rise with the popover pan. So much fun and a great excuse for another kitchen toy.
Tayla, I’m so happy to hear from you, and that your popovers were a success. Yay! I bet they were delicious with the Asiago cheese, too.
Thanks, Laura. I think you would like to eat one, no?
Yum! Just made these. I used asiago and extra chives, and only have a mini muffin pan at the moment. Turned out GREAT! Mine weren’t dense at all, had a lovely, hollow center.
Thanks for the great recipe!
I have never made popovers, I think it is time I go shopping and buy a pan so I can make your recipe.