These Cheese Popovers are simple to make, and they are wonderful served with soup and/or salad!
A popover is a light roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled (sourced from Wikipedia). Have you ever tried them? English settlers adapted their recipes for Yorkshire pudding to create the popover when they settled in America. As far as we know, they’ve been around since about the mid 1800’s.
Why are they called Popovers?
Ingredients needed:
- salted butter
- eggs
- milk
- all purpose flour
- salt
- paprika
- grated (or finely shredded) Parmesan cheese
How to make Cheese Popovers:
The complete, printable recipe is at the end of this post. Preheat the oven to 425°F. Spray 12 popover tins with nonstick spray.
Bake 20 to 25 minutes until golden. Do not open the oven door during baking or the popovers will fall. They need the heat and the steam in order to puff up and do their thing! Serve warm.
Can you make popovers without a popover pan?
Yes, but I recommend using a popover pan for the very best results. In a pinch, you can try using small ramekins to bake your popovers.
What else can you make in a Popover Pan?
I realize that it’s kind of crazy to buy a pan that you can only make one thing in- popovers! But you can make other things in a popover pan too! Try using a popover pan to make muffins, cupcakes, egg bites/frittatas and brownie bites.
Think of popovers as a nice addition to a salad (in place of bread), and they make great dunkers for soup too. Enjoy!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Cheese Popovers
Ingredients
- 1½ tablespoons salted butter
- 3 large eggs
- 1 cup milk
- ⅔ cup all-purpose flour
- 1 pinch salt
- ¼ teaspoon paprika
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F. Spray 12 small ramekins or popover tins with nonstick spray.
- Melt the butter in a small glass bowl in the microwave.
- In a large bowl, beat the eggs with an electric mixer until well blended, then beat in the milk and melted butter.
- Sift together the flour, salt and paprika, and then beat the flour mixture into the egg mixture. Stir in the cheese.
- Fill the prepared pans half-full with batter. Bake 20 to 25 minutes until golden. Do not open the oven door during baking or the popovers will fall. Serve warm.
Notes
- For drier popovers, pierce each one with a knife after 30 minutes baking time and bake for a further 5 minutes. Serve hot.
- If you're counting WW Points, you'll need to substitute 2% milk for whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have not tried this, but I have been making delicious popovers for 40-45 years. I use custard cups, not a fancy popover pan. My big tips are to make certain all of your liquid ingredients are room temp (including the eggs – quick tip, put them in a sinkful of tepid water for 20 minutes to bring their temp down), and the batter should be the consistently of heavy cream. Do not be afraid to thin it with milk if it seems too thick. Also, not sure if substituting 2% will serve you well – these recipes need the butter fat. I’ve also always started the oven at 450 for 15 minutes, then turned it down to 350 for 20 minutes. Never a fail, and I don’t see anything in the ingredients (other than the cheese that may weight them down) that differs much from the recipe I have used and would change my mind about baking temps/times.