Serves a Crowd

Black Pepper Popovers with Chives and Parmesan

May  1, 2010
4.4 Stars
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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.

See what other Food52ers are saying.

  • Melissa Reagan
    Melissa Reagan
  • Jennifer Maestas
    Jennifer Maestas
  • procrastibaker
  • Zz

38 Reviews

The B. May 6, 2019
Don't skimp on the fresh lemon zest, which imparts a lovely brightness. I was out of chives so I added extra Parm and black pepper. They were still delicious. For another batch, I added crisped prosciutto. I'll also add that I left the batter in the fridge overnight for one test batch; then I let it come to room temperature the next day, and still had excellent results.
Dawn S. January 6, 2019
These were amazing!
Digger February 24, 2018
Don't understand what your asking or talking about (should I pour boiling) you want to pour what ? Read what you wrote. I guess you could cut the receipt in half,,,why not, you'll just want more later if you do, stuff the leftover ones with chicken salad. Remember, their 90% air
Barb February 23, 2018
I have a real, 12-cup popover pan. I only want to make half this recipe, should I pour boiling into the empty cups after preheating, like when I bake cupcakes?
Barb February 24, 2018
Sorry, that's boiling water. You know, fill the empty cups, like when you make cupcakes. And no, 6 is too many, but I can use the other 4 the next day.
stony September 4, 2017
No,,,just eat,,,delicious and if you like pepper, don't be shy
tammi September 3, 2017
does this need any type of rising agent (baking powder, baking soda...?) <3 thank you!
Adrienne September 10, 2015
Luckily I checked out the author's website before I made it-- didn't realize that "10 ounces of flour" referred to weight, not volume. After I read the author's version of the recipe I had a chance to correct my mistake before I poured the batter. I followed the recipe exactly (I've never made popovers before, so I didn't want to mess with it) and the result was phenomenal--beautiful and delicious.
cindydsmnd March 15, 2022
10 oz of flour is 2.5 Cups
Gina May 15, 2014
Can Oat flour be used?
Melissa R. May 1, 2014
The flour to milk ratio is always equal parts for popovers. 2 cups milk, 2 cups flour. Or whatever your batch size is. Hope that helps!
Jeanb May 3, 2014
Thank you, that does help me.
SmallLion April 18, 2014
ah, now I see it. Thanks Stony! I'll retry.
stony April 18, 2014
SmallLion, Melt the butter before you add it to the milk and eggs, then whisk, then add the other ingredients. They must have looked like warty popovers.
SmallLion April 16, 2014
Liked the recipe. The directions are a bit oversimplified for me. Do you melt the butter beforehand? Or dice it? I'm used to adding wet to dry whereas these instructions seem to have you adding dry (flour, salt, pepper, cheese, chives etc) to the wet (egg, milk, butter). For me, the effect was some flour clumps in my batter and large, unwieldy clumps of butter. The pop-overs, however, were awesome. Chivey and cheese. Almost like gougeres. I ended up using 20 min at 450, 14 at 350 to get a nice brownish hue to the tops.
Jennifer M. April 16, 2014
I made these for a Christmas dinner but didn't have a popover pan so made them in muffin pan and they were spectacular. I just didn't use chives because I have a house full of anti-onion eaters...otherwise most excellent w/a ham.
procrastibaker January 4, 2014
I made these on a whim this morning for breakfast, and they were delicious. I didn't have any chives, so I omitted those and added some garlic, instead. The parmesan and pepper were flavorful enough that the garlic didn't turn out to be necessary. Next time I'll probably just throw in any fresh herbs I have on hand, but even without, these are delicious. I used a regular muffin tin and they popped up like a dream (I'm sure warming the pan in the oven helped with that). Great, easy recipe.
smed December 15, 2013
I halved this recipe in order to test drive it in preparation for Christmas supper. DELICIOUS! And very easy. They puffed up like a dream and were very tasty. They'll be perfect with prime rib and gravy.
AIS November 29, 2013
The parmesan makes the popovers heavier than the ones I usually make. Texture wasn't quite right. I did like the lemon zest flavoring, though!
Jean October 2, 2013
Oh we had a Patricia Murphy's in Manhasset, NY. I just love popovers, usually use AltoncBrown's recipe, but will try this if it ever gets cool in North Texas.
Digger September 29, 2013
Love em, the pepper is great. I remember when I was a kid, we ate at Patricia Murphy's, a place where waitresses in gingham walked around with baskets steel carts of popovers in Ft Lauderdale, Yum Yum. Why have all the really cool restaurant disappeared?
Zz June 22, 2013
Hi these look beautiful! I have been trying for 30 odd years to make poofy popovers, I am a puck maker. I dated a boy in hs & his mom made clouds beautiful light airy, 1 egg, 1 c milk, scant 1 c flour, s&p and pan drippings. She tried to teach me but I for what ever reason I make heavy little disks, flavorful but disks. The recipe smelled wonderful, easy to put together and tasted excellent along with great memories of all my assorted past puck attempts.
amp156 June 10, 2013
Made these and they were delicious, want to try for a larger group. How long in advance can the batter be made in advance?