Black Pepper Popovers with Chives and Parmesan

By • May 1, 2010 30 Comments

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Author Notes: Inspired by the blooming chives in my garden and hungry for something freshly baked but QUICK, I tweaked a basic popover recipe. FamilyStyle Food

Food52 Review: 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?
The Editors

Makes 12

  • 2 cups milk
  • 4 eggs
  • 4 tablespoons butter, melted
  • 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
  1. Heat oven to 450 degrees. Lightly coat a 12-cup popover pan or muffin tin with melted butter or oil.
  2. Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
  3. Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4 cup liquid measuring cup).
  4. Bake for 18 - 20 minutes, then lower the oven temperature to 350 degrees. Continue baking until the popovers are deep golden brown, 15 - 18 more minutes.
  5. Cool briefly in the pan before removing and serving. You can reheat cooled popovers in a 350 degree oven for about 5 minutes.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

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