Parmesan Herb Popovers
Warning: This parmesan herb popovers recipe is too easy and addicting to be legal. Crusty, crispy and savory popovers like these that are so easy to make, yet so quickly inhaled within a matter of seconds, should be against the law because they are that good. Really, really, really good.
Parmesan Herb Popovers Recipe
This savory parmesan herb popovers recipe so are light and airy, it’s amazing to watch them puff up to a crisp golden brown. The fragrance of thyme and parmesan baking in the oven added the perfect warmth to this chilly day and all the steam from the inside of the popovers added extra heat! We don’t know why we’ve never made popovers before. Rumors of them tasting too much like egg or not puffing up enough had us uninterested until we looked through a new cookbook we got our hands on.
Popovers for Breakfast and Brunch
This gigantic book isn’t just a book of recipes, but it’s like an encyclopedia of baking; full of valuable baking tips and methods. The fun recipes and step-by-step, easy to follow instructions and in-depth discussions of the science of baking is wonderful for baker of all levels. Simple recipes like cookies and tarts to more complicated flaky croissant and cakes with spun sugar are just a sample of the treasures in this amazing book.
These parmesan herb popovers are the perfect quick bread to make for dinner and since we’ve already logged in a gazillion hours at work, these popovers were a welcome treat to a long day. As a matter of fact, we just might be making a huge batch of these for Christmas but the first dozen will definitely be eaten by us first!
Here’s more of our easy breakfast and brunch recipes.
Parmesan Herb Popovers Recipe
Ingredients
- 1 cup (240ml) milk
- 2 large eggs
- 2 Tablespoons (30g) unsalted butter, melted
- 1 cup (125g) all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (50g) freshly grated parmesan cheese
- 2 teaspoons finely chopped herbs : rosemary, thyme or sage (preferably fresh, but dried will also work)
Instructions
- Preheat oven to 450ºF and position an oven rack in the center. Lightly coat the muffin pan with melted butter or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for 5-10 minutes.
- In medium bowl, whisk together the eggs, milk, melted butter, flour and salt until well blended. Then add the herbs and cheese, blend well.
- Using a spatula, scrape the batter into a measuring cup. Remove the pan from the oven and carefully pour the batter evenly among the prepared muffin cups- filling the cups about half full (remember they are hot!).Return the pan to the oven and bake for about 15 minutes. Then turn the oven down to 400ºF and continue baking the popovers until they are puffed and deep golden brown color.
- Remove from oven and cool pan on rack for a few minutes. Remove popovers from pan and serve hot.
how about when using a sprayed silicon pan.
does it still make sense to heat it before pouring in the batter?
Well, now I know what I’ll be baking for dinner! Thanks 🙂
Living in Houston I’m never out of herbs in the garden. There is something great to work with year round.
Would you be willing to share the name of the type font you used on your title image? — The one that says Parmesan Popovers. Did you create that? It’s a lovely recipe and beautiful photos. I look forward to trying it. (would also love to buy that type font! 🙂
Thanks.
H Beverly. It has been a while since we did that photo but I think it is the Caeldera font. It was either on font already on our macs or else one we found on a free font site like Dafont.com.
Hi,
I loved the recipe and pic- I am going to try out next week for sure… But that may be too much batter for me- do you think I could freeze half of it?? And defreeze it in the refrigerator???