Black Pepper Popovers with Chives and Parmesan

By FamilyStyle Food
May 1, 2010
35 Comments


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

Ingredients

  • 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

Directions

  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.
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Reviews (35) Questions (2)

35 Comments

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--http://familystylefood.com/2010/05/popovers-with-black-pepper-chives-parmesan/--I 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.
 
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?
 
zzz 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?
 
Jeanb June 3, 2013
11/4 cups of flour weighs 6 ounces, that's why I asked.<br />Wouldn't it have just been easier to say one and a quarter cups of flour, like a normal recipe?
 
spicytofu June 3, 2013
Ah, well in that case, you will need about 2 cups to make 10 ounces for your particular choice of flour.
 
AmandaT June 26, 2013
Measuring ingredients, especially for baking, by weight is more accurate than by volume. For a recipe like this which requires accurate measuring of the ingredients, by weight lessens the chance of error. Kitchen scales are very cheap. I picked up a simple one for about $10, and it's great!
 
spicytofu June 2, 2013
1 and 1/4 cup. There are 8 ounces = 1 cup.
 
jthelwell June 3, 2013
That's only true if that measurement is by volume. If it's by weight, it may differ drastically depending on the flour. I suspect it's a measurement by weight, and I wouldn't try that conversion. 1 ounce of water weighs 1 ounce, and flour is no where near as heavy as water.
 
spicytofu June 3, 2013
Good point! If you don't have a weighing scale, it will be off (by a little under or over) depending on the density of your choice flour (gluten free/spelt, etc...) but if you're not making a huge batch (24 or 48) popovers, I think it's OK if measured by volume instead of weight, in my humble opinion.