Let’s be real for a second… I’m ALL about a popover. Is there anything better than Herb and Cheese Popovers? Not really!
A few weeks back we made homemade rolls for the Thanksgiving table. They were incredible but they take 3 hours to rise and no one really has time for that. Popovers on the other hand take almost no time to throw together and then bake up to perfection and make for an excellent snack, side dish, leftover breakfast or even dessert if you’re into a savory dessert like me. It’s a handful of pantry staples like butter, eggs, milk, flour, salt, Italian seasoning and the most important part of any popover…. Parrano cheese.
It’s always about the cheese. Nutty and almost gouda like, Parrano really bring a whole new level of flavor to these popovers that you won’t want to miss!
AND… if you’ve ever worried about making popovers and then they fall while you’re getting the rest of dinner ready…. fear not! The baking method for these ensures that they’ll always be “popped” and you won’t have any sad popovers on your table!
Make them this holiday season and enjoy!
Herb and Cheese Popovers
Ingredients
- 4 tablespoons unsalted butter melted
- 6 eggs lightly beaten
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoons salt
- ½ cup shredded Parrano Cheese
- 2 teaspoons Italian Seasoning
Instructions
- Preheat an oven to 425°F. Pour ½ tsp. of the melted butter into each 6-cup popover pan. Put in the oven for 4 minutes to heat the pan.
- In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter.
- In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Add the shredded Parrano cheese and Italian seasoning and mix to combine. Divide the batter among the prepared cups and bake for 30-35 minutes until a rich brown. DON’T PEEK while baking. Remove from the oven and invert the pan onto a wire rack.
- Serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I live at high altitude and last time I made popovers they didn’t pop or puff at all. Any suggestions?
Hi Jenny! I'll be the first to tell you that I am NOT at high altitude so I dont have the day to day experience in testing my baking recipes. That said, when I was in culinary and pastry school there were a few bullets that my professors always shared with us for high alt baking - pasting them here!
When you’re tweaking a popover recipe for high altitude baking, a few small adjustments make a big difference. Popovers are basically a steam show, so altitude can throw them off fast.
• Oven temperature matters more than ever
At high altitude, liquids evaporate faster and structure sets more slowly. Bump the oven temp up about 15 to 25°F so the exterior sets before the popover collapses.
• Eggs are doing the heavy lifting
Eggs provide structure. Slightly increasing the eggs or using one extra egg white can help the popovers hold their dramatic rise.
• Dial back the liquid just a bit
Because evaporation happens faster, reduce milk or other liquid by about 1 to 2 tablespoons per cup. Too much liquid = collapse.
• Rest the batter
Letting the batter rest 15 to 30 minutes helps hydrate the flour and relax gluten, which improves structure and gives you a more even rise.
• Preheat everything
Hot pan, hot oven, hot fat. This is non-negotiable at altitude. Preheat the popover pan well and brush with hot butter or oil right before filling to maximize that initial steam burst.
• Resist opening the oven
Pressure changes are more dramatic at altitude. Opening the door too early can cause an instant collapse. Keep it closed until the popovers are deeply golden and set.
• Bake a little longer
They may look done before they actually are. A few extra minutes helps dry out the interior so they don’t sink once they come out.
Can I prepare the batter ahead and bake at dinner time? If so, should the batter be room temp or cold? Thanks.
I made these for Christmas dinner to go with our prime rib. Thanks for the idea. Better than the basic crescent roll. I did reheat on low and they were still delish!
Can't wait to try these! Can they be made earlier in the morning and put back in the oven to warm up right before serving guests? If yes, what temp would you warm them?
they will de-puff so won't be as WOW but still delish