Go Back
Easy Parmesan Chive Popovers Recipe

Easy Parmesan Chive Popovers

These six large popovers bake up tall and deeply golden, with crisp shells, airy centers, savory Parmesan, and fresh chive flavor. They are ready in about 45 minutes and are best served immediately.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 eggs Large eggs, preferably room temperature
  • 1 1/2 cups Whole milk
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 2 tablespoons Unsalted butter, melted
For the Pan
  • as needed Unsalted butter
Flavor Additions
  • 1/2 cup Finely grated Parmesan cheese
  • 2 tablespoons Fresh chives, finely chopped

Method
 

Step-by-Step
  1. Heat the oven to 450°F. Generously butter a 6-cup popover pan, or use a deep muffin pan for smaller popovers. Place the greased pan in the hot oven for a few minutes while you finish the batter so the cups are hot when filled.
  2. Whisk the eggs and whole milk together in a large bowl. Add the flour, kosher salt, freshly ground black pepper, and melted butter, then whisk only until the batter is smooth; avoid prolonged mixing.
  3. Stir in the finely grated Parmesan and chopped fresh chives until evenly distributed. Keep the mixing brief so the batter stays light.
  4. Carefully remove the hot pan and divide the batter among the cups, filling each about two-thirds to three-quarters full. Return the pan to the oven promptly.
  5. Bake at 450°F for 15 minutes without opening the oven door. Reduce the oven temperature to 375°F and continue baking for 15 to 20 minutes, until the popovers are tall, deeply golden, and firm.
  6. Do not open the oven during the first 25 to 30 minutes. Near the end of baking, pierce each popover with a small knife to release steam if desired, then serve immediately.

Notes

Room-temperature eggs and milk help the batter rise more dramatically. Finely grate the Parmesan so it disperses evenly instead of weighing down the batter. Popovers are best served immediately; leftovers can be reheated in a hot oven until crisp.