Parmesan Popovers with Garlic Butter Crispy Brunch Recipe
Author:asmahane
Total Time:48 minutes
Yield:12 popovers 1x
Description
Warm Parmesan popovers brushed with garlic butter and sageairy golden bites that impress any crowd Easy steps bold flavor try them today
Ingredients
Scale
1 cup (125 g) all-purpose flour — gives structure (swap 1:1 gluten-free flour + 1/4 tsp xanthan gum for GF)
1 tsp kosher salt (use 3/4 tsp table salt if needed)
1/4 tsp freshly ground black pepper
3 large eggs, room temperature
1 cup (240 ml) whole milk, warmed slightly (use oat or soy for dairy-free)
2 tbsp (30 g) unsalted butter, melted and cooled slightly (or melted olive oil for dairy-free)
1/2 cup (50 g) finely grated Parmesan (or Pecorino Romano/Gruyère)
2 tbsp unsalted butter (for sage garlic butter)
8–10 fresh sage leaves
2 garlic cloves, thinly sliced or minced
1 tsp lemon juice (optional)
Flaky sea salt, for finishing
Butter or oil for greasing the pan
Instructions
Preheat the oven to 450°F (230°C). Place a popover pan or a 12-cup muffin tin on the middle rack while the oven heats. Grease each well generously with softened butter or oil.
In a medium bowl, whisk the eggs until uniform and slightly frothy. Whisk in the warm milk and the 2 tbsp melted butter until smooth and glossy.
Sift or whisk the flour, salt, and pepper into the wet mixture. Whisk just until smooth. Stir in the grated Parmesan until distributed. Batter should be pourable like heavy cream; add a tablespoon of milk if too thick.
Optional: Let the batter rest at room temperature for 10–30 minutes to relax the gluten for an even rise.
Carefully remove the hot pan from the oven. Fill each well about three-quarters full. Wipe any spills from the rim.
Bake at 450°F (230°C) for 15 minutes without opening the oven. After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake another 15–18 minutes until deep golden and crisp.
While baking, make the sage garlic butter: in a small skillet over medium heat, melt 2 tbsp butter until it foams. Add garlic and sage leaves and cook, stirring, until the butter turns nutty brown and the sage crisps (about 1–2 minutes). Remove from heat and stir in lemon juice if using.
When popovers come out, brush immediately with the warm sage garlic butter so it sizzles into the crust. Sprinkle with flaky sea salt and extra grated Parmesan if desired. Serve hot.
Notes
Light, airy Parmesan popovers finished with warm, nutty sage garlic butter — a simple, show-stopping recipe perfect for brunch, dinner sides, or snacks.
