Puffy Parmesan Popovers with Chives
My savory popovers rise impressively in the oven and are seasoned with grated Parmesan cheese, freshly ground black pepper. They're easy and so fun to make!
Equipment
Ingredients
- 1½ cups (350 ml) whole milk
- 3 eggs
- 3 tablespoons (45 g) butter melted
- 1 ½ cups (210 g) all-purpose flour
- 1 teaspoon 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
Instructions
- Preheat the 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 flour, salt, black pepper, Parmesan, chives and lemon zest 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.
Notes
- 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.
- 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!
Nutrition
Calories: 211kcalCarbohydrates: 28gProtein: 10gFat: 6gSodium: 543mgFiber: 1gSugar: 4g
