Light, airy, fragrant and cheesy these Parmesan Herb Popovers make the perfect addition to any spring brunch or for Mom on Mother’s Day!
Anytime I think of popovers a smile always comes to my face.
Seems weird for such a simple food item doesn’t it? For anyone that’s a food lover, you can probably understand my association with popovers with loving memories from my childhood. This wasn’t a food that we had often but I distinctly remember waking up to the smell or even watching my mom work in the kitchen every time she would make a batch. Her popover tin was well worn, under used but made that perfect batch every single time.
For whatever reason I have memories of eating popovers in the spring time, perhaps it was because we were celebrating mother’s day, a spring related brunch or it was the few times a year we actually went out to brunch and ordered the gigantically large ones from our favorite local restaurant.
If you’re sitting here wondering what in the world is a popover? Simply it’s a light and hollow roll that’s similar to Yorkshire pudding. Generally it’s baked in a popover pan with straight walls but muffins tins to the same job.
Most of the time popovers are plain with a simple batter of eggs, milk, butter and flour but I thought with Mother’s Day right around the corner it was the perfect opportunity to spruce up the flavor!
The real key to these savory popovers is the addition of Parmigiano Reggiano.
Now we are baking for mom here, so it’s important that you pick up a wedge of Parmigiano Reggiano from Italy. How do you know and why is it so important? The first tell tale signs are the pin dots in the rind – this is how you know what you are buying is imported and not domestic. Parmigiano Reggiano contains only three ingredients, milk, salt and rennet and never any additives. What you have is great texture and fantastic tasting cheese!
With the cheese all picked out, some fresh herbs are tossed in and our popovers are ready for the oven. You might notice these don’t pop as high as traditional plain popovers do. I baked these guys multiple times and still low tops! It’s still worth the small pop in exchange for all that delicious Parmigiano Reggiano and herb flavor!
- 3 large eggs, room temperature
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1 tablespoons minced fresh herbs (such as thyme and rosemary)
- 1/2 cup finely grated Parmigiano Reggiano cheese
- 1 cup unbleached all-purpose flour
- Heat your oven to 450 degrees and place a popover pan or muffin in the oven to preheat for 5 minutes while you prepare the batter.
- In a medium bowl, whisk together the eggs, milk, 3 tablespoons of butter, salt, minced herbs, Parmigiano Reggiano cheese and flour.
- Let the batter settled for about 1-2 minutes.
- Carefully remove the pan from the oven and drizzle the remaining tablespoon of butter in each of the cups.
- Fill the pan about 3/4 of the way full and then place back in the oven to bake for 15 minutes. After 15 minutes reduce the temperature 350 degrees and continue to bake for another 15 minutes. Do not open the oven during this time!
- After 30 minutes of baking time remove the popovers and let cool for a few minutes in the tin before removing to a cooling rack to cool for about 10-15 minute more.
- Serve the popovers warm or at room temperature.
- Popovers can be frozen in a freezer bag for later use but are best served fresh the same day.
When grating the Parmigiano Reggiano cheese it is best to do so on a fine microplane grater or the small holes on a box grater. Any larger grate and the popovers will be dense in the center.
This post is sponsored on behalf of Parmigiano Reggiano. As always all opinions are my own and thanks for supporting brands that I work with.
I puffy heart ?? love popovers! For some reason the last time I made them they went totally flat. Oh well. I need to make these…they sound delish!
I feel you on the flat popovers, the first round of testing for these guys I had the same problem. I think it’s just a fickle recipe but still delicious flat or puffed!
ohhh you KNOW how much I love parmigiano reggiano! and these popovers are BEAUTIFUL