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Perfect Parmesan Popovers

Perfect Parmesan Popovers

  • Yield: 6 popovers 1x


  • Nonstick cooking spray
  • 1 tablespoon unsalted butter, melted
  • 2 large eggs
  • 1 cup flour
  • ½ teaspoon salt
  • Pinch of black pepper
  • 1 cup skim milk
  • ¼ cup half-and-half
  • ½ cup finely grated parmesan cheese

For Serving:

  • Butter, at room temperature
  • Sea salt and black pepper
  • Jam or jelly


  1. Preheat the oven to 450°F, and thoroughly coat a popover pan with cooking spray. Place the pan in the hot oven and allow it to heat up while you make the batter (this lends to a crispy outer layer).
  2. Break the eggs into a bowl and whisk gently. Stir in the flour, salt, milk, half-and-half, and melted butter until just barely blended; a few lumps are fine. Finally, whisk in the cheese. Let the mixture rest for 5 minutes. It will resemble a thin pancake batter.
  3. Fill the popover pan wells ¾ full, and bake for 15 minutes. Very important: do not open oven door at all during the baking process. This will deflate the popovers!
  4. Reduce the oven temperature to 350°F and bake an additional 20 minutes, or until the tops are brown and crusty.
  5. Remove popovers from the oven, and make a small slit in their sides with a sharp knife. This helps some of the steam escape, which keeps them crispy. Serve immediately, or keep warm in a low oven. Serve with butter sprinkled with sea salt and pepper or jam