Description
Light, airy, and savory popovers with a crispy exterior and a cheesy, herb-infused interior, finished with a drizzle of melted garlic butter.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 tablespoons finely chopped fresh sage
- 3 tablespoons unsalted butter, melted and cooled
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 450°F (230°C). Place a popover pan or a 12-cup muffin tin in the oven to heat.
- In a large bowl, whisk together the flour, salt, and pepper. In a separate medium bowl, whisk the eggs until frothy. Whisk in the milk and the 3 tablespoons of cooled, melted butter until combined.
- Pour the wet ingredients into the dry ingredients and whisk until just smooth; a few small lumps are okay. Gently fold in the grated Parmesan and chopped sage.
- Carefully remove the hot pan from the oven. Quickly grease the cups with non-stick cooking spray or butter. Fill each cup about 3/4 full with the batter.
- Bake for 20 minutes at 450°F (230°C). Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, until deeply golden brown and puffed.
- While the popovers bake, melt the 4 tablespoons of butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
- Immediately upon removing the popovers from the oven, use a skewer or small knife to poke a small hole in the top of each to release steam. Drizzle or brush with the garlic butter. Serve immediately.
Notes
You can customize the seasonings to taste.