This was my first try at making popovers. It was easy to make and I used the popover pans. I've made this popover for Christmas dinner and it was the most popular item among all of my 11 guests. I had one leftover and my guests started bribing me for that last one. I got an offer from taking me out to dinner to taking me shopping for whatever I wanted. It was the topic of our conversation and laughter as well as a good meal.
White CheddarSage Popovers
Photo: Maren Caruso; Styling: Robyn Valarik
Use popover pans for higher, airier popovers. (Muffin pans work too, but leave every other cup unfilled so heat circulates.)
Yield: Makes 12
More From Sunset
1 Hour, 45 Minutes
Amount per serving
- Calories: 166
- Calories from fat: 40%
- Protein: 8g
- Fat: 7.5g
- Saturated fat: 4.1g
- Carbohydrate: 16g
- Fiber: 0.9g
- Sodium: 268mg
- Cholesterol: 86mg
- 2 cups milk
- 4 large eggs
- 1 3/4 cups flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh sage
- 1 cup finely shredded sharp white cheddar cheese, divided
- 1/4 cup butter
- 1. Whisk milk and eggs, then whisk in flour, salt, pepper, and sage. Stir in 1/2 cup cheese. Let stand 1 hour.
- 2. Preheat oven to 450° at least 30 minutes before baking. Divide butter among 12 popover cups. Put pans in oven 2 minutes to melt butter. Set a rimmed baking sheet on rack beneath to catch any dripping butter as popovers rise.
- 3. Stir batter and ladle into cups. Bake 10 minutes. Without opening oven, reduce heat to 375° and bake until popovers are puffed and golden, about 15 minutes more. Top each with a large pinch of remaining cheese and return to oven to melt cheese, 5 minutes.
- 4. Free popovers from pan by running a thin metal spatula around edge; lift from bottom.
- Note: Nutritional analysis is per popover.
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