Herb and Cheese Popovers

Popovers are one of my favorite things to make – and eat.  The only problem is that, right now, I’m usually cooking for one.  And it’s just not safe to leave me alone with warm popovers.  Indeed, the last time that happened, I wolfed down five vanilla eggnog popovers before noon.  I think I was able to save one for Caitlin, but I may be wrong.

This past Friday, I attended a pot-luck “dinner.”  Only instead of the usual dinner items, everyone was charged with bringing a brunch item.  There were donuts, scrambled eggs, french toast, more french toast, smoked salmon, bagels, and the like.

My contribution, naturally, was popovers.  Herb and cheese popovers to be exact.  I had been meaning to try another version of popovers for quite some time, and I had seen a few passing references to herb and cheese popovers here and there on the web.  I settled on thyme, parsley, and parmesan, and couldn’t have been happier with the finished product.  That is, of the twelve popovers I made, one (or maybe two, I forget) may have required pre-potluck sampling.

*As I’ve noted, popovers have a reputation for being hard to make and even harder to remove.  I continue to believe that this reputation is undeserved.  If you avoid the higher temperatures (as called for in the more famous Neiman-Marcus recipe) and generously grease the tins, you should have no problem enjoying these airy and delicious popovers.

Herb and cheese Popovers

Recipe adapted from Recipes and Reminiscences of New Orleans.

PREP TIME: 15 minutes
COOK TIME: 40 to 50 minutes
YIELD: 6 popovers

3 eggs, at room temperature
1 1/4 cups low-fat milk, at room temperature
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon salt
pinch sugar
2 tablespoons melted butter
1/4 cup shredded cheese (I used parmesan)
2 tablespoons parsley, finely chopped
1 teaspoon fresh thyme


1.  Preheat the oven to 375 degrees.  Generously butter a popover tin.

2.  In a medium mixing bowl, lightly beat the eggs.  Whisk in 1/3 of the milk.  Whisk in the flour, salt, and sugar.  Finally, whisk in the remaining milk and the  melted butter, followed by the cheese, thyme, and parsley. Whisk only until free of lumps.

3.  Pour the batter into the buttered tins, just until each tin is a little over half-full.  After 35 minutes of baking, prick each popover, four times, with a toothpick, to allow the steam to escape.  (This helps prevent exploding popovers).  Continuing baking for another 5 to 10 minutes, or just until the popovers are golden brown.

4.  Serve immediately, with butter or jam!


10 responses to “Herb and Cheese Popovers

  1. Nothing like a good Southern brunch. This recipe looks great. Can’t wait to explore your blog some more.

  2. I don’t recall getting an eggnog popover, although it’s possible I’ve forgotten. These look excellent!

  3. these look incredible! pretty sure i could eat that entire tray.

  4. These look awesome! I’m so glad Smriti introduced me to your blog 🙂

  5. Those look so light and fluffy and good!

  6. wow, they looks so amazing and delicious. Thanks so much for stopping by 🙂

  7. gahhhh popovers are like my most favorite things in life.

  8. tried it. not happy with it since i followed the recipe word for word and they never rose above the tin. What could cause this?

  9. Greg, I’m sorry that they did not work out! It’s hard for me to say what might have happened. Neiman Marcus has a recipe that is a bit different than the one I rely on, so you might see if you have any more luck with theirs. Wish I could be more helpful.

  10. my popovers came up and over the tin but thats what popovers are all about .this is a great recipe!i made a batch of rosemary jelly yesterday but was not sure what it would go with now i know! absolutely delicious!

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