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Parmesan-Chive Popovers - light, puffy and eggy popovers loaded with Parmesan cheese and chives. These popovers are so delicious and easy to make. Perfect rolls for any occasions!
What Is A Popover
Popovers are airy, light, hollow and delicious rolls made from an egg and milk batter.
They are baked in popover pans or mini popover pans, but you can also use muffin pans for popovers. These Parmesan-chive popovers are savory, cheesy with a garlicky chive flavors.
I am addicted to popovers. After my successful attempt of mini popovers with strawberry butter, I am constantly in search of another popover recipe, and this Parmesan-Chive Popovers recipe from Food52 is it!
I love the combination of cheese and garlicky chives in these popovers. They instantly turn the plain popovers into savory rolls.
The Parmesan cheese adds a tint of saltiness, and the chives lend an earthy and garlicky note to the popovers.
You don’t need strawberry butter to go with these popovers. They can be eaten as is.
If you like, you can certainly spread some butter on them. They are absolutely amazing as a roll; they are also less filling, with a hollow center.
There is a difference between popovers and yorkshire pudding, even though the recipe is quite similar. Yorkshire puddings are certainly more substantial and usually served with beef and gravy.
Popovers are lighter, airy, light and can be served sweet or savory. Either way, they are both delicious.
Frequently Asked Questions
This recipe is only 196 calories per serving.
What To Serve With Parmesan Chive Popovers
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Parmesan-Chive Popovers
Ingredients
- 2 cups milk
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 10 oz (280g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Parmesan cheese
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat the oven to 450°F (232°C). Lightly coat a 12-cup popover pan or muffin tin with melted butter, oil, or baking spray.
- Whisk together the milk, eggs, and butter in a large bowl until blended. Add the all-purpose flour, salt, black pepper, and Parmesan cheese, and mix well.
- Place the empty pan in the oven and heat for 7 minutes. Carefully remove it from the oven and fill the cups evenly with the batter. (Transfer the batter to a liquid measuring cup for easy pouring into the pan.)
- Bake for 18-20 minutes, then lower the oven temperature to 350°F (180°C). Continue baking until the popovers are deep golden brown, about 15-18 more minutes. Cool briefly in the pan. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sounds delicious! 10 oz. flour is how many cups?
Just use a scale to weigh. The recipe needs to be precise.
If using a silicone popover pan, would I still put it in the oven in advance? These look amazing and I’m going to try them with our catfish dinner!
Sally
No need.
Wow…This is great recipe and the images its very delicious. I love it. Thanks for sharing
I have a popover pan that makes 6 popovers. Do I fill each cup completely or only half-way. I’m assuming what you used for this recipe was a mini-popover pan.
Thanks!
Hi..just wanna to know that for this recipe we need to use parmesan shredded cheese or powder….??
I have been tried most of ur recipe all turn out well..?..thank you so much….god bless you.❤
Real cheese.
OMG! This looks great! Going to get a popover pan for sure like I’ve been planning! You always have wonderful recipes!!!
Hi Ginny, thanks for your sweet comment. Yes totally and you can try the plain recipe with sweet strawberry butter, too. Life changing!!!
Hi Rasa! While the popovers tasted great, they did not get totally done on the inside. I’m guessing that living in the north Georgia mountains they needed more time! I looked at another recipe that said to put a pan on the shelf above the popovers so they didn’t burn on top. This might work as I’ll have to cook them longer next time. Looking forward to trying again!!!
Hi Ginny, sorry to hear that. I don’t know why they didn’t cook for you. Cover the top with aluminum foil would work too.