I love popovers. They're kinda tough to describe but they're all light and fluffy inside and crisp and almost fried on the outside....they're sort of like a roll/donut hybrid? Sort of? Thus far I have 2 favorite popover recipes that I've made-classic popovers and cinnamon sugar popovers. Today I mixed things up by making SAVORY popovers!
And anyway...I'm a picky weirdo. Just because I didn't love something doesn't mean you won't!
They're beautifully chewy-look at those pretty air pockets! They're also very subtly flavored with Parmesan cheese and herbs, nothing overwhelming, just the right amount. They would be a fantastic alternative to rolls to serve with your dinner (Especially with pot roast or roast chicken).
Parmesan Herb Popovers
Adapted from Cookin Canuck
Makes 12 popovers in a muffin tin or 10 in a popover tin.
- 6 eggs
- 1 and 1/2 cups all purpose flour
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. herbes de Provence
- 1/4 cup chopped fresh flat-leaf parsley (or a pinch of dried parsley)
- 2 cups whole milk
- 1 and 1/2 cups grated Parmesan cheese
- Preheat oven to 400F degrees. Generously grease muffin tin or popover tin with nonstick cooking spray and place in oven while it preheats and while you make the batter.
- In a blender blend together eggs, flour, salt, pepper, herbes de Provence, and parsley on low speed.
- Pour in milk and combine on low speed.
- Blend in Parmesan cheese until smooth.
- Remove tin from oven (be careful-it's hot!) Pour in the batter so that each cup is about 3/4 full. Put into the preheated oven and bake until the popovers are puffy and golden brown, about 20-25 minutes. DO NOT OPEN YOUR OVEN WITHIN THE FIRST 15 MINUTES OF BAKING! You can check after the initial 15 minutes but you must leave the oven closed until then or they won't rise up properly.
- Serve hot, warm, or room temperature. Best when fresh but you can store leftovers in an airtight container at room temperature for up to 3 days.
Pretty pretty popovers!