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Use popover pans for higher, airier popovers. (Muffin pans work too, but leave every other cup unfilled so heat circulates.)

This Story Originally Appeared On sunset.com


Credit: Maren Caruso; Styling: Robyn Valarik

Recipe Summary test

1 hr 45 mins
Makes 12


Ingredient Checklist


Instructions Checklist
  • Whisk milk and eggs, then whisk in flour, salt, pepper, and sage. Stir in 1/2 cup cheese. Let stand 1 hour.

  • 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.

  • 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.

  • Free popovers from pan by running a thin metal spatula around edge; lift from bottom.

  • Note: Nutritional analysis is per popover.

Nutrition Facts

166 calories; calories from fat 40%; protein 8g; fat 7.5g; saturated fat 4.1g; carbohydrates 16g; fiber 0.9g; sodium 268mg; cholesterol 86mg.