Wildcard Winner

Black Pepper Popovers with Chives and Parmesan

By • May 29, 2013 • 14 Comments

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved. 

Black Pepper Popovers

WHO: FamilyStyle Food is a private chef and blogger living in St. Louis. 

WHAT: Our new go-to pastry for whenever the mood strikes. 

HOW: Mix your ingredients in a bowl, spoon into muffin tins, and watch them puff in the oven. 

WHY WE LOVE IT: We love how delicate -- and distinctly savory -- FamilyStyle Food's popovers are. You most likely have the ingredients hanging in your pantry right now -- what are you waiting for?

Black Pepper Popovers with Chives and Parmesan by FamilyStyle Food

Makes 12

2 cups milk
4 eggs
4 tablespoons butter
10 ounces all purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/4 cup Parmesan cheese
2 tablespoons chopped fresh chives
1 teaspoon grated fresh lemon zest

See the full recipe (and save and print it) here.

Photo by James Ransom

Jump to Comments (14)

Tags: wildcard, wildcard winner, popovers, pastry

Comments (14)

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about 1 year ago Rebecca

Did I miss the memo??? Mine didn't do ANY rising. Zero pop!!!

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about 1 year ago I_Fortuna

Congrats and what a winner recipe! As for the flour, on many measuring cups there is a marking for ounces as well as cups. One cup is 8 ounces. The batter is more like a thin pancake batter. I love popovers and any popover recipe can be followed.
I love the use of blue cheese, yum!
There used to be a retaurant in California called the Proud Popover. Does anyone remember it? Popovers can be filled with stews or pot pie filling and even fruit mixtures. They are so delicious and versatile.

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about 1 year ago heysandi

Actually, one cup of flour should (usually) weigh 5 oz. One cup of liquid should weigh 8 oz.!

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over 1 year ago Jojo

First time popover maker here! Loved them!

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over 1 year ago Park Ranger

I added a strong blue cheese in place of the parmesan for a bit of a kick. It was savory!

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over 1 year ago caninechef

This is probably really basic and obvious, but the flour is by weight, not volume?

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over 1 year ago sasha123

I too had this question, so hoping for an answer. Since I don't have a scale, do I use 2 1/2 cups sifted flour?

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over 1 year ago healthierkitchen

These look great!

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over 1 year ago susan g

These look and sound amazing. I am mourning the vanishing of my cast iron popover pan (the kind with 11 wholes), and the now gluten free spouse. I'll adapt and sneak!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh, I want one of these right now! Congratulations FamilyStyleFood! I have a feeling I'll be baking these this weekend.

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over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

These were so good -- I had to keep myself from eating the whole pan when we tested them.

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over 1 year ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I think I ate what you didn't eat.

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over 1 year ago TheWimpyVegetarian

Congrats!! These look so good!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

yum! Congratulations!