Serves a Crowd

Black Pepper Popovers with Chives and Parmesan

May  1, 2010
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
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
In This Recipe
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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