Let’s be real for a second… I’m ALL about a popover. Is there anything better than Herb and Cheese Popovers? Not really!

Herb and Cheese Popovers from www.whatsgabycooking.com (@whatsgabycookin)

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

Author: Gaby Dalkin

5 from 2 votes

Let’s be real for a second… I’m ALL about a popover. Is there anything better than Herb and Cheese Popovers? Not really!

Print Recipe Pin Recipe Review Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer, Side Dish

Cuisine English

Servings servings

Ingredients

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

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!

Nutrition Information

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

This post is brought to you by Parrano. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking

21 Comments

I don't have a popover pan. If I use a standard muffin tin how should I adjust the cook time?

how many does this make and can I use muffin tins?

Gaby says:

December 19, 2019 at 9:57 AM

roughly 12 and yes!

Ooh, I love popovers and I was hoping to find a new flavorful recipe for them. I can't wait to try these! Thank you for sharing!

Can you use cupcake pans instead? Or does it have to be specifically pop over pans? Thanks!

Gaby says:

December 21, 2016 at 3:37 PM

probably! I haven't tried it but I bet it would work. They'll be a bit more shallow but I'm sure still delish