This savory Cheese and Herb Popovers Recipe features a unique cake flour batter enriched with chicken stock and Parmesan, creating a sturdy yet airy hollow shell. Served alongside a sweet and tangy blistered tomato dipping sauce, these golden puffs offer a sophisticated twist on the classic dinner roll. They are an impressive, restaurant-quality starter that brings a touch of elegance to any weekend brunch or holiday feast for the whole family.
Jump to RecipeCheese and Herb Popovers Ingredients
The Popover Batter:
- 1 cup Cake Flour: The secret to a lighter interior texture.
- 2 Large Eggs & 1/2 cup Whole Milk: Both at room temperature to ensure maximum rise.
- 1/2 cup Chicken Stock: Replaces some milk for a deeper savory flavor profile.
- 2/3 cup Freshly Grated Parmesan: Adds a salty, nutty crust.
- Herbs: 2 tbsp parsley, 2 tsp thyme, and 2 chopped scallions for freshness.
- 2 tbsp Unsalted Butter: Melted, for richness.
The Blistered Tomato Dip:
- 3 cups Multicolored Cherry Tomatoes: Halved.
- 2 tsp Sugar & 1 tsp Red Wine Vinegar: Balances the acidity.
- Fresh Herbs: 3 sprigs thyme and 3 stems rosemary to infuse the sauce.
- 2 tbsp Extra-Virgin Olive Oil: For sautéing.
How To Make Cheese and Herb Popovers
- Preheat and Prep: Preheat your oven to 400°F (200°C). Spray a 6-cup popover pan generously with nonstick cooking spray and place it in the oven while it heats. Crucial Step: A hot pan is essential for the steam “pop.”
- Make the Tomato Dip: In a large skillet over medium heat, combine the halved tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme, and rosemary sprigs. Cook for about 10 minutes, tossing occasionally, until the tomato skins blister and release their juices. Let cool slightly, discard the herb stems, and pulse in a blender 3-4 times to create a chunky dip. Set aside.
- Blend the Base: Clean the blender. Add the room temperature eggs and milk. Blend on high for 1 minute until frothy and pale. Add the Parmesan cheese, chicken stock, and melted butter. Blend for another minute until homogenous.
- Finish the Batter: Add the cake flour, parsley, thyme, scallions, salt, and pepper to the blender. Pulse just until incorporated. Do not overblend at this stage, or the popovers may become tough.
- Fill and Bake: Carefully remove the hot popover pan from the oven. Quickly divide the batter evenly among the 6 cups (they should be about halfway full). Return to the oven immediately.
- The Bake: Bake for 35 minutes. Rotate the pan halfway through (quickly!) to ensure even browning. They should be puffed high above the rim and deep golden brown.
- Serve: Serve the popovers warm, pulling them apart to dip into the chunky blistered tomato sauce.
Recipe Tips
- Room Temperature Ingredients: Cold eggs and milk will lower the batter temperature, preventing the steam explosion needed for a high rise. Set them out 30 minutes before baking.
- Don’t Peek: Resist the urge to open the oven door during the first 25 minutes. A draft of cool air can cause the popovers to collapse instantly.
- Cake Flour: This recipe specifically uses cake flour, which has less protein than all-purpose flour. This creates a tender, melt-in-your-mouth interior web.
- Hot Pan: Heating the pan before adding the batter helps seal the outside crust immediately, allowing the inside to push upward.
What To Serve With Popovers
- Roast Beef: The classic partner; use the popovers to mop up jus.
- Herb Butter: If you skip the tomato dip, a compound garlic butter is divine.
- Tomato Soup: Serve alongside a creamy bisque for a comforting lunch.
- Salad: A crisp Caesar salad pairs well with the Parmesan notes.
How To Store Cheese and Herb Popovers
- Refrigerate: Store cooled popovers in an airtight container for up to 2 days. Store the dip separately.
- Reheat: To revive the crisp exterior, heat popovers in a 350°F oven for 5-8 minutes. Microwaving will make them chewy and soft.
- Freeze: Popovers freeze well. Seal in a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 10 minutes.
Cheese and Herb Popovers Nutrition Facts
- Calories: 220 kcal
- Fat: 12g
- Carbohydrates: 18g
- Protein: 9g
- Calcium: 150mg
Nutrition information is estimated per popover.
FAQs
Ideally, yes. Popover pans have deep, narrow cups that force the batter upward. You can use a muffin tin, but the popovers will be smaller, wider, and won’t rise as impressively.
Underbaking is the main cause. If the structure isn’t set, they collapse when cool air hits them. Bake until they are deeply browned, not just pale gold.
Yes. You can blend the batter up to 24 hours in advance and store it in the fridge. Just be sure to bring it back to room temperature before baking.
Cheese and Herb Popovers Recipe
Course: Side DIshCuisine: AmericanDifficulty: Eassy6
servings26
minutes35
minutes220
kcalSturdy, savory popovers flavored with Parmesan and fresh herbs, served with a rustic blistered tomato dipping sauce.
Ingredients
Popovers: 1 cup cake flour, 2 eggs, 1/2 cup milk, 1/2 cup chicken stock, 2/3 cup Parmesan, 2 tbsp butter, herbs (parsley, thyme, scallions).
Dip: 3 cups cherry tomatoes, 2 tbsp olive oil, 2 tsp sugar, 1 tsp red wine vinegar, herbs (thyme, rosemary).
Directions
- Preheat oven to 400°F with the popover pan inside.
- Sauté dip ingredients until tomatoes blister (10 mins); pulse in blender.
- Blend eggs and milk until frothy. Add cheese, stock, and butter.
- Pulse in flour and herbs just to combine.
- Pour batter into the hot pan.
- Bake 35 minutes until puffed and golden.
- Serve warm with tomato dip.
Notes
- Cake flour yields a lighter texture than all-purpose.
- Heat the pan before filling to ensure a high rise.
- Do not open the oven door during baking.
- Chicken stock adds a unique savory depth.
