Name: Parmesan Popovers with Crispy Sage Garlic Butter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 fresh sage leaves; 3 large eggs, at room temperature; 1/2 teaspoon black pepper; 1 1/2 cups all purpose flour; 1-2 cloves garlic, lightly smashed; 2 tablespoons, +6 tsp salted butter; 1 1/2 cups whole milk, at room temperature; 2 tablespoons freshly grated parmesan cheese; 1 teaspoon kosher salt; 4 tablespoons salted butter, at room temperature

Popovers

Can I use a regular muffin tin to bake popovers?

Why is my popover dense instead of light and airy?

Should I use all-purpose flour or bread flour for popovers?

Why do we poke a hole in the popover after baking?

Can I add flavoring to my popover batter?

Why should the milk and eggs for the popover batter be at room temperature?

How important is it to preheat the pan for making popovers?

What is the role of sugar in the popover batter?

How can I ensure my popovers are crispy on the outside but soft and airy on the inside?

These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious.

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Fresh Vegetables

gram

fresh sage

eggs

Seasonings

black pepper

Flour & Meal

all purpose flour

garlic

Butter & Margarine

salted butter

milliliter

whole milk

Cheese

grated parmesan cheese

salt

Vitamin A

Vitamins

Vitamin C

Dietary Fiber

Carbohydrates

Trans fatty acids

Lycopene

Alpha-carotene

Zinc

Minerals

Beta-cryptoxanthin

Sodium

Magnesium

Calcium

Sugar

Water

Calories

Cholesterol

Potassium

Phosphorus

Iron

Protein

Vitamin D

Folic Acid (B9)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Choline

Vitamin B6

Riboflavin (B2)

Thiamin (B1)

Vitamin K

Beta-carotene

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Selenium

Manganese

Copper

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Parmesan Popovers with Crispy Sage Garlic Butter

Produce

Dairy

Baking Goods

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