These Parmesan Black Pepper Popovers are light and airy and the perfect side for your holiday meal. So savory and delicious!
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!
Ingredients
- 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
Instructions
- 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
I’ve made popovers for thanksgiving for the past few years and was going to switch to Parker house rolls this year. After seeing your post I’ve changed my mind! Going to try these. They look fabulous!
Thanks so much Cathy! I loved the parmesan black pepper combo!
I can definitely make that deal with you. Mostly because it is just my husband, in-laws and me this year for Thanksgiving. I’m not even sure what we are doing yet! ;) Popovers are so delicious and SO fun! I LOVE your savory version! Parmesan and black pepper sounds absolutely perfect. Totally wanting to “pop” a dozen of these into my mouth right now! Pinned! Cheers, Mary Ann – to a fabulous rest of the week and weekend!
Thanks Cheyanne! Sounds like a nice, relaxing Thanksgiving for you! Hope you enjoy your weekend too! Loved your round-up today!!
Popovers are my all time favorites. They are so delicious when they are freshly baked. Yours looks great with the added pepper and the Parmasan cheese. Have a wonderful weekend .
Thanks Gerlinde! You too!
These are perfect popovers! I love popovers, especially with gravy, so I would love these for Thanksgiving :)
Thanks! I’m with ya Jennifer!
I haven’t had popovers in such a long time, Mary Ann. Back in the day, I used to go and have lunch with my mom at Lord & Taylor and we’d always get popovers with strawberry butter! Love your savory twist on them – pinning!
Strawberry butter sounds delicious! Before I had my boys I worked within walking distance to a L&T. I would go there when I wanted to treat myself to a nice lunch! Have a great weekend Geraldine!
Can you believe I have ever never had popovers before? But these look amazing and the combo of black pepper and parmesan sounds delightful.
You need to try then Nicole! Enjoy! Have a great weekend friend!
These are so cute! I love popovers. When I think of popovers, I always remember the two shih-tzus that lived across the street from me when I was growing up. One was named Muffin, the other was Popover. I never actually tried a popover until much later in life, but they quickly became a favorite of mine! I would eat this savory version morning, noon, and night. Sharing on my Fb page this week! ;)
Thanks so much Allie! That’s hilarious about the dogs! I hope you and your family have a wonderful Thanksgiving! Thanks so much for sharing on your FB!
I love everything about this, the warm, cheesy and peppery goodness of the popovers, to your composition and nautical styling. Pinning this!
Thanks so much! Enjoy your holiday!
Can the batter be made a day ahead ?
Hi Sonia. You can prepare the popover batter earlier in the day and refrigerate. Then before baking, let the batter stand at room temperature for 30 minutes, then stir it well before you fill the popover pan.
Hi Mary Ann, do you think it’s worth investing in a pop-over pan? I do enjoy making yorkshire pudding and pop-overs during the holidays and as a special weekend treat during the rest of the year.
I love my popover pan Rita. I make savory ones and sweet ones, so I use it often. I think I paid under $20 for mine.