Popovers were a big hit among home cooks in the 1950s. They were the quintessential from-scratch recipe that you’d see in advertisements for pantry staples like flour. It wasn’t uncommon to give popover pans as an engagement or wedding present.
- Yield: 6 jumbo popovers or 12 regular popovers
- Preparation Time: 30 Minutes
- Cooking Time: 55 Minutes
- 3½ cups whole milk, at room temperature
- 4 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 6 large eggs, at room temperature
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon dried herbes de Provence
- ¼ teaspoon minced fresh garlic
- 1 cup grated Parmesan cheese
- ½ cup grated Asiago cheese
- 4 tablespoons (½ stick) unsalted butter, cut into 6 or 12 equal chunks, depending on how many popover cups you have in your tray, plus melted butter to grease the pan
How to Make It
- In a large saucepan, heat the milk over medium heat to 110°F.
- In a large bowl, whisk together the flour, salt, and baking powder.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on low speed for 3 minutes. Add the warm milk and mix.
- With the mixer running on low speed, slowly add the flour mixture. Once everything is combined, increase the speed to medium and beat for 2 minutes. Let the batter rest at room temperature for 1 hour.
- While the batter is resting, in a separate medium bowl, mix the chives, thyme, herbes de Provence, and garlic. Add the Parmesan and Asiago cheeses. Set aside.
- Preheat the oven to 450°F. Grease the popover pan with melted butter or coat with cooking spray. Place the popover pan on a baking sheet.
- Pour the batter into the popover pan, filling the cups about three-quarters full. Sprinkle each popover with 1 tablespoon of the cheese-herb mixture. Top with a chunk of butter.
- Bake for 15 minutes. Reduce the oven temperature to 375°F and bake for 30 to 35 minutes more, until the popovers are crispy and a dark golden brown. Do not open the oven until the popovers are done.
- Remove the popovers and pierce with a sharp knife to let the steam escape. Let cool for 5 minutes and serve.