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
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.