Parmesan Popovers with Chives and Black Pepper
My original winning recipe for light and savory Parmesan Black Pepper Popovers, which appeared on Food52.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Nutrition
Calories: 211kcalCarbohydrates: 28gProtein: 10gFat: 6gSaturated Fat: 3gSodium: 543mgPotassium: 164mgFiber: 1gSugar: 4gVitamin A: 317IUVitamin C: 1mgCalcium: 164mgIron: 2mg