Garlic and Parmesan Brown Butter Popovers
A perfect side for savory dinners of fancy brunches
Servings 10
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.