This post may contain affiliate links. Please read my disclosure policy.
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.
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!