Fresh Thyme Popovers

11 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: 1 popover)
By Cheryl and Bill Jamison
December 2008
RECIPE BY Cooking Light

Based on the old English Yorkshire pudding, popovers are a quick bread classically paired with beef dishes. Make the popover batter up to two hours ahead and refrigerate until 15 minutes before you plan to bake them. Popover cups are tall and narrow so the batter "pops over" the top as it bakes; you can find a popover pan at any kitchenware shop. Muffin cups will also do (with five minutes less time in the oven), though they won't puff quite as dramatically.

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1 cup 1% low-fat milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • Cooking spray
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese

Nutritional Information

  • Calories 97
  • Caloriesfromfat 27%
  • Fat 2.9g
  • Satfat 1.5g
  • Monofat 1g
  • Polyfat 0.3g
  • Protein 4.3g
  • Carbohydrate 12.4g
  • Fiber 0.4g
  • Cholesterol 51mg
  • Iron 1mg
  • Sodium 200mg
  • Calcium 52mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, thyme, and salt, stirring with a whisk. Combine milk and eggs in a medium bowl, stirring with a whisk until blended; let stand 30 minutes. Gradually add flour mixture to milk mixture, stirring well with a whisk. Stir in melted butter.

Step 3

Coat 8 popover cups with cooking spray; sprinkle cheese evenly among cups. Place cups in oven at 375° for 5 minutes. Divide batter evenly among prepared cups. Bake at 375° for 40 minutes or until golden. Serve immediately.

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Ratings & Reviews

goodtaste's Review

athsrecipes
January 01, 2012
These "popped" very nicely, even though I used a muffin tin. The recipe makes 10 if using a muffin pan, bake for 28-30 minutes and they are perfect. My roast had a crust of rosemary and thyme so I put 1 tsp of each in the popovers and added a few grinds of fresh black pepper. This is a good, reliable recipe.

cdarlington's Review

carolfitz
April 24, 2011
These were awesome. I used fresh oregano and rosemary since that is what I had on hand. I found that I didn't really need the cheese, but the hardest part was getting them out of the pan. After that, they were so tasty.

CookinProgress's Review

dory92064
September 28, 2010
I tried this recipe because I had some extra fresh thyme. I don't have a popover pan, so I used a muffin pan. I also used asiago cheese. While they did "pop," they were bland. I cooked them longer than 40 minutes, because they didn't pop until the very end. I think I'll try a different recipe next time.

athsrecipes's Review

CookinProgress
March 14, 2010
The kids loved these. They were light and tasty and great for dunking in gravy. I used non fat milk and a regular muffin pan which I did not preheat. They were done in about 30 minutes.

RenoTX's Review

CathyWahlstrom
March 09, 2010
Have made these twice now, and they came out very nicely both times. I used muffin tins, and they definitely need less cook time. Like another reviewer, my cheese nearly burned the first time I made these. I think it might be because I was using a dark non-stick pan. The next time, I preheated the tins for 3 mins, and only added the cheese for the last two. Will definitely make these again, they are good enough to serve to guests.

carolfitz's Review

goodtaste
December 26, 2008
1st time making popovers and they were great-tasting and gorgeous. Though the recipe makes 8 the pan we bought has only 6 cups, so we had more cheese and batter per cup than called for. Still came out great. Boxing Day supper, served with CL's Herb & Mustard-Crusted Fillet, Brussels Sprouts w/ Pecans, and Asiago & Potato-Bacon Gratin. (edited in Jan '15 to add -- we've since made these several times and they're always perfect, strong recommendation)

CathyWahlstrom's Review

almondyankee
December 26, 2008
Light and delicious. You do not need to adjust the recipe for high altitude. This will now be a staple recipe in our kitchen.

judithrus's Review

judithrus
December 24, 2008
I followed the directions for coating the pans with cheese and heating them in the oven. The cheese burned so not sure what I did wrong. I switched to other small muffin tins and preheated the pans without the cheese. I made mini popovers in mini muffin tins and baked them about 30 minutes. Turned out great and everyone loved them with the Beef Tenderloin recipe also from the December 2008 Cooking Light magazine. I will make them again.

dory92064's Review

RenoTX
December 18, 2008
We really enjoyed the popovers. No changes to the recipe. The recipe only made 6 popovers, but that worked for me since my popover pan only has 6 tins. I did follow the advice given with the CL 2004 popover recipe which was "Using Room Temp Eggs & Milk Will Ensure Popovers will Puff" and "DO NOT OPEN OVEN DOOR DURING BAKING". The popovers were tall and light and delicious. Definitely will make again. Served the popovers with CL Sweet Potatoe & White Bean Soup w/Sage-Walnut Pesto. CL 2009, pg 396.

AustinMam's Review

AustinMam
December 14, 2008
Very disappointing. I followed the recipe and even bought a popover pan, but they didn't work out. They were like 'dense' muffins. I'm not sure what happened, but I would try again. Seems like the flavor would have been great!