Happy Thursday friends! It’s one week from today until Turkey Day!! Are you getting excited?? I hope you’re not stressing! I know major emphasis is placed on what’s going to be ON the table, but I think the people AROUND the table are just as important. Don’t you? So let’s take a deep breadth, relax, enjoy the day and be thankful for our family and friends who we are blessed to share it with. Deal??
Speaking of friends, I got the idea for today’s recipe, Parmesan Black Pepper Popovers from my good friend Kristen. This summer when we were together she brought up popovers. She remembered when she was a kid how she used to go to a little place for lunch with her mother and her aunt and they used to eat popovers with honey. I hadn’t had a popover in years. My mom used to make them when I was young, but I never tried making my own. So I had to add popovers to my list!
Have you guys ever tried a popover? If you haven’t, a popover is somewhat of a roll. It’s hollow, and it’s made from egg batter, and it’s similar to Yorkshire pudding. It’s light and airy, and so delicious, and it can be either sweet or savory. I was in the mood for savory, so parmesan and black pepper fit the bill. Just cheesy enough, with a little peppery spice. These are so easy to make, and so fun to watch them bake in the oven. Do not, I repeat, do not open the oven door while they are baking, unless you want flat popovers! Resist the temptation, and just turn on the oven light and watch! If you don’t have a popover pan you can use a standard 12-cup muffin tin with 2 1/2 wide x 1 1/2 deep wells.
Hope you enjoy these friends! Have a great weekend!
- 4 large eggs
- 1 1/2 cups milk, lukewarm
- 1/2 tsp. kosher salt
- 2 Tbsp. grated parmesan cheese
- 1/2 tsp. ground black pepper plus more for sprinkling on top
- 1 1/2 cups unbleached all-purpose flour
- 3 Tbsp. butter, melted
- Preheat oven to 450 degrees. Position rack on lower shelf.
- Spray the popover pan or muffin tin generously with non-stick cooking spray. If using muffin tin spray area between cups too.
- Place eggs in cup of hot water for 10 minutes before using.
- In a large bowl, whisk eggs, milk ,salt, parmesan and pepper. Whisk until there are no streaks of yolk left.
- Add all the flour, and beat until frothy. There should be no large lumps.
- Quickly stir in melted butter.
- Pour batter into cups. Fill 2/3 to 3/4 full. Sprinkle tops with a little more black pepper.
- Bake popovers for 20 minutes at 450 degrees, without opening door.
- After 20 minutes turn the oven down to 350 degrees and continue to bake for 10-15 more minutes until golden brown.
- Remove from oven. stick the sharp tip of a knife into the top of the popover to release the steam and help prevent the popovers from getting soggy.
- Serve immediately.
Adapted from King Arthur Flour