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Parmesan Black Pepper Popovers

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 large or 12 medium popovers
Author: Mary Ann Dwyer


  • 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.