Ingredients
- For the popovers
- 1½ cups all-purpose flour
- 1½ cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons salted butter
- 6 teaspoons salted butter, for the pan
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, optional
- For the sage garlic butter
- 4 tablespoons salted butter, softened
- 1–2 garlic cloves, lightly smashed
- 8 fresh sage leaves
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the garlic and sage and cook for 3–4 minutes, until the butter begins to brown and the sage is crisp. Remove the garlic and sage and reserve them for the finishing butter.
Preheat the oven to 450°F (232°C), with a rack positioned in the lower third. Place 1 teaspoon of butter in each cup of a six-cup popover pan and heat it in the oven.
Whisk the room-temperature eggs and milk together for approximately one minute until frothy.
Add the browned butter, flour, Parmesan, salt, and optional black pepper. Whisk until just combined.
Carefully remove the hot pan from the oven and swirl the melted butter around each cup. Divide the batter evenly between the cups, filling each approximately three-quarters full.
Bake for 20 minutes at 450°F. Reduce the temperature to 350°F and bake for another 15–20 minutes, until tall, golden, and crisp. Avoid opening the oven during the initial baking stage.
Mash the reserved garlic with a fork and finely chop the crispy sage. Mix both into the softened butter.
- Remove the popovers from the pan and serve immediately with the sage garlic butter.
- Prep Time: PT10M
- Cook Time: PT40M
- Category: Bread & Rolls
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popover
- Calories: 310 Kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 130 mg