Description
Fluffy, savory popovers infused with Parmesan cheese and fresh sage, perfect for serving as an appetizer alongside a rich garlic butter dip.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted, for pan
- For the garlic butter:
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (225°C). Generously grease a popover pan or muffin tin with melted butter.
- In a large bowl, whisk together the flour, salt, black pepper, chopped sage, and Parmesan cheese.
- In another bowl, beat the eggs and milk until well combined. Gradually add the wet ingredients to the dry, whisking until smooth. Do not overmix.
- Pour the batter into the prepared pan, filling each cup 3/4 full. Bake for 15 minutes at 450°F, then reduce temperature to 350°F (175°C) without opening the oven door. Bake for another 15-20 minutes, or until golden and puffed.
- While popovers bake, prepare the garlic butter: Mix softened butter, minced garlic, chopped parsley, salt, and pepper in a bowl until smooth.
- Remove popovers from the oven and immediately remove from pan. Serve warm with garlic butter on the side.
Notes
These popovers are best served fresh and hot. For extra crispiness, poke a small hole in each popover right after baking to release steam. Store leftovers in an airtight container and reheat in the oven.
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 18g
- Protein: 9g