Herb Garlic Popovers are the very essence of nostalgia. In the 1950’s, just about everyone made them, and they appeared in advertisements. You could even get away with baking a batch of them for a wedding present. Imagine that, no Target wedding registry, you just bake a basket of popovers. Where’s my time travel machine?
These popovers in particular are extra tasty because they involve my most favorite ingredient: garlic. Plus, they’re fun to watch bake, and they’re fun to eat. After baking in a 450 degree F oven, the batter quite literally “pops over” the top of the muffin pan. Inside you’ll find a light doughy bread that reminds me of a mix between a croissant and cotton candy. They’re fun to make and fun to eat.
In addition to our garlic, we’re using plenty of herbs. I’m talking fresh chives and thyme, plus herbes de Provence. And to top it off, we’re using two types of cheese, parmesan, and asiago which help keep the doughiness intact but also forms a cheesy crispy topper to your Herb Garlic Popovers.
If you’ve never made popovers before, this is totally worthy of your effort. You’ll need a stand mixer to make it, but beyond that, the instructions are straightforward and the herbaceous flavor and texture will make you wish you made more!Print
Herb Garlic Popovers
Popovers were a big hit among home cooks in the 1950s. They were the quintessential from- scratch recipe that you’d see in advertisements for pantry staples like ﬂour, and these Herb Garlic Popovers sure are “nifty”!
- Prep Time: 30 minutes
- Resting Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 jumbo popovers or 12 regular popovers 1x
- Category: Appetizers
- 3 1/2 cups whole milk, at room temperature
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 6 large eggs, at room temperature
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon dried herbes de Provence
- 1/4 teaspoon minced fresh garlic
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 4 tablespoons (1/2 stick) unsalted butter, cut into 6 or 12 equal chunks, depending on how many popover cups you have in your tray, plus melted butter to grease the pan
- In a large saucepan, heat the milk over medium heat to 110 degrees F.
- In a large bowl, whisk together the ﬂour, salt, and baking powder.
- In the bowl of a stand mixer ﬁtted with the whisk attachment, beat the eggs on low speed for 3 minutes. Add the warm milk and mix.
- With the mixer running on low speed, slowly add the ﬂour mixture. Once everything is combined, increase the speed to medium and beat for 2 minutes. Let the batter rest at room temperature for 1 hour.
- While the batter is resting, in a separate medium bowl, mix the chives, thyme, herbes de Provence, and garlic. Add the Parmesan and Asiago cheeses. Set aside.
- Preheat the oven to 450 degrees F. Grease the popover pan with melted butter or coat with cooking spray. Place the popover pan on a baking sheet.
- Pour the batter into the popover pan, ﬁlling the cups about three- quarters full. Sprinkle each popover with 1 tablespoon of the cheese- herb mixture. Top with a chunk of butter.
- Bake for 15 Reduce the oven temperature to 375 degrees F and bake for 30 to 35 minutes more, until the popovers are crispy and a dark golden brown. Do not open the oven until the popovers are done.
- Remove the popovers and pierce with a sharp knife to let the steam escape. Let cool for 5 minutes and serve.
Keywords: herb, garlic, popovers