When I was growing up, my favorite part of every meal was the dinner roll. I would take whatever meal we had and throw it between two halves of a bun. Dinner rolls, biscuits, toast, anything for a sandwich. At one of our favorite restaurants they serve warm dinner rolls with an entire pat of butter in the middle that slowly melts the longer you wait to eat it. It feels like a ridiculous amount of butter, but it’s so worth it. So, of course, I’m obsessed with popovers. Cheesy garlic parmesan popovers are my favorite. I didn’t really even learn about them until my adulthood when my mom reminisced on eating them during her childhood. Discouraged that I didn’t have a popover pan, I never made the effort to make them.

Until one sunny November day, November 8th to be exact, my dad’s birthday. Our favorite thing is to make breakfast on our griddle outside. Bacon, eggs, potatoes, toast, pancakes, the whole 9 yards. But I wanted to elevate the typical breakfast spread with something more fancy. When I woke up that day and realized it was nearly 60 degrees outside in November, I felt a surge of motivation to cook my butt off. I grabbed my garlic parmesan popovers recipe out of my gold recipe box and threw on an apron.

The best garlic parmesan popovers recipe

I made home fries, eggs, bacon, and mixed up a popover recipe, running back and forth from our grill through the screen door into the kitchen. I’m a big fan of savory pastries, so I added parmesan and garlic and pulled out a deep muffin tin from our cabinet. I sprayed them with cooking spray, heated the pan up in the oven, and quickly poured the batter into each hole before setting a timer.

When we finally ate, we sat outside in the sun, and I distinctly remember a symphony of birds chirping. It felt like the beginning of summer, not nearly Thanksgiving. We got a butter knife and a load of butter and I showed my dad how to poke a hole in our popovers, placing butter inside to melt. We ate eggs and crunched on bacon and ripped apart golden, savory, cheesy garlic parmesan popovers with reckless abandon. It was a morning, and day, that I will cherish forever. 

I also like to make parmesan popovers with a fancy dinner, much like they make Yorkshire puddings in England. Pop some gravy on during thanksgiving, or make them to accompany a really nice roast chicken and mashed potatoes. And of course, don’t hesitate to make them into a turkey and potato sandwich. This recipe may seem daunting, the possibility of them not puffing up, the changing of the temperature, the waiting, but it’s worth it. Even if they don’t puff up all the way, they’ll be damn delicious. And they reheat well!

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Print Pin

Garlic and Parmesan Brown Butter Popovers

A perfect side for savory dinners of fancy brunches

Course Appetizer, Breakfast

Cuisine American, French

Keyword breakfast, breakfast recipes, popovers

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 10

Author theforkedring

Ingredients

• 3 large eggs + 1 egg yolk
• 1 1/4 cups whole milk
• 1/4 cup olive oil
• 1/2 stick melted brown butter
• 1 tbsp fresh garlic
• 1/3 cup fresh parmesan
• 1 tsp sea salt
• 1 1/4 cups AP flour

Instructions

• Preheat oven to 450°F.
• In a sauté pan, melt butter over medium heat.
• Heat until bubbly and golden brown, then add garlic and remove from heat.
• In a blender, combine eggs, milk, olive oil, cooled brown butter + garlic mixture, sea salt, and flour.
• Blend until combined. Then, add parmesan, and blend again for a few seconds.
• Grease a muffin tin or popover pan with butter or cooking spray.
• Place in the oven for 3-4 minutes to heat up.
• Pour the batter evenly into popover pan / muffin tin, nearly to the top.
• Cook for 15 minutes.
• Turn oven temperature down to 375°F and cook an additional 10-15 minutes until golden brown and puffed.
• Pierce each popover with a knife to release steam and let cool slightly before serving with butter, garlic butter, or olive oil.

Notes

• Add the parmesan at the end of the batter process after blending the rest of the ingredients. Otherwise it can get gluey and over-mixed.
• You can also add rosemary, thyme, or chives to the batter! Garlic chives would be so good, and you could add cheddar and sour cream.
• Don’t open the oven at all or they won’t puff! I know it’s tempting. Invest in an oven cleaner if your door is nearly covered in old recipes, like my parents’.
• If you don’t have a popover pan, just use a regular muffin tin, but keep an eye on them because they may burn if the tin is more shallow than the one used in my recipe.