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
WHAT TO GRAB:
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
2 tablespoons melted butter
1/4 cup shredded cheese (I used parmesan)
2 tablespoons parsley, finely chopped
1 teaspoon fresh thyme
HOW YOU DO IT:
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!