Parmesan Chive Popovers

Don’t be intimidated by popovers. Trust me when I say they’re incredibly easy. They’re also amazingly versatile. A nice hot popover, with some salted butter, is devine but you can easily add cheese and any herb to make them even better. 

I had leftover chives so I figured the combination of parmesan and chives would be perfect! 

A popover tin is crucial. They’re cheap and once you realize how fool-proof the popovers are, you’ll be using it often.

So what makes these turn out perfectly, every single time

  • Room temperature eggs
  • Warming the tin in the oven
  • Not opening the oven door, while they cook…..not even for a second

Yep, that’s it!

They may deflate a little, as they cool off, but they’ll still taste insane!

Original recipe provided by my girl, Ina Garten.


1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans

1 1/2 cups flour

3/4 teaspoon kosher salt

1/8 cups grated Parmesan chees

2 tablespoons of chives, chopped

3 extra-large eggs, at room temperature

1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You can also use vegetable spray. You’ll need enough pans to make 12 small popovers, (my popover tin makes 6 large). Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

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