Parmesan Sage Popovers Recipe

Parmesan Sage Popovers

Sky High Towers of Delicious Pillowiness

These are a showstopper, and actually quite easy to make. These popovers cool fast, so be prepared to serve them quickly. They are such a pleasure to eat while peeling apart the different pillowy layers inside. These beauties can actually be made with any type of herbs. Sage, chives, thyme, rosemary—all delicious. Don’t be afraid to get creative.

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Ingredients

4 tablespoons butter

8 sage leaves

2 cups of milk | room temperature

8 eggs

1 3/4 cups flour

1 teaspoon black pepper | freshly ground

1 teaspoon salt

1/4 cup parmesan cheese | plus more for sprinkling

Canola spray or butter | for greasing

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Instructions

Step One

Preheat the oven to 450 degrees.

Step Two

In a small pot or skillet melt the butter. Add the sage leaves and fry until golden. Remove the pan from the heat and pull out the sage leaves from the butter. Let the leaves cool and then crumble them until broken down into really small pieces.

Step Three

Add the sage-infused melted butter, crumbled sage leaves, milk, and eggs into a large mixing bowl and beat until frothy. Add the flour, black pepper, salt, and parmesan cheese and mix until combined into a runny batter.

Step Four

Place the empty popover pan or muffin tray into the oven and preheat for 5 minutes.

Step Five

Pull the hot pan from the oven and quickly spray with canola spray to grease (or use butter). Carefully pour your batter into each well of the pan—filling each well about halfway full. Sprinkle a good pinch of parmesan cheese on top of each.

Step Six

Bake for 12 minutes, and then, without opening the oven, reduce the oven temperature to 350 degrees and bake for another 8-10 minutes more until they are nice and golden brown.

Step Seven

Pull the pan from the oven and remove the popovers to a wire rack. Serve warm. Enjoy.