Serves a Crowd
Black Pepper Popovers with Chives and Parmesan
Popular on Food52
40 Reviews
brushjl
April 10, 2023
Very good, but not the best i've ever had. I agree with on of the reviewers that the cheese might have weighed down the batter. They popped up, but barely to the top of the popover pan.
carrotmusic
January 10, 2023
I hadn’t made popovers in years, so this recipe was certainly fun. I did find that when I put the empty pan in the oven to heat up, the butter I had brushed into the muffin wells burned if left for the full 7 minutes. Keep an eye on the pan, or maybe consider heating the pan without the butter and then brushing the butter onto the pan just before adding the batter.
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.
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.
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.
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!
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?
See what other Food52ers are saying.