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Fresh Herb and Cheese Popovers

Who could resist these light and savory puffs? Great for brunch or Sunday breakfast.
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1 cup milk
  • 1 T vegetable oil
  • 1 T chopped fresh oregano
  • 1/2 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan or Asiago cheese
  • 2 Tbsp butter, softened for greasing
 
Preheat oven to 425˚ F. Beat eggs in a large bowl. Add flour, pepper and salt, beating until slightly mixed. Gradually beat in the milk until the mixture is blended and smooth. Stir in oil, herbs and cheese.
 
Thoroughly grease 6 to 8 oven-proof custard cups (about 5 ounce size). Place cups on a baking sheet and warm in the oven for 2 to 3 minutes until the butter melts. Remove from oven and fill the cups half full with batter. Bake for 25 to 30 minutes, until golden. Don't peek in the oven while they're cooking or they'll collapse.
 
If you like your popovers especially crisp, take them out of the oven when they're done, prick them with a skewer, loosen them in the cup and sit them at an angle. Turn off the oven, return the popovers, leaving door ajar, and let them sit in there for another 5 to 10 minutes.
 
Makes 6 to 8.
 

 


 


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Preheat oven to 425˚ F. Beat eggs in a large bowl. Add flour, pepper and salt, beating until slightly mixed. Gradually beat in the milk until the mixture is blended and smooth. Stir in oil, herbs and cheese.
 
Thoroughly grease 6 to 8 oven-proof custard cups (about 5 ounce size). Place cups on a baking sheet and warm in the oven for 2 to 3 minutes until the butter melts. Remove from oven and fill the cups half full with batter. Bake for 25 to 30 minutes, until golden. Don't peek in the oven while they're cooking or they'll collapse.
 
If you like your popovers especially crisp, take them out of the oven when they're done, prick them with a skewer, loosen them in the cup and sit them at an angle. Turn off the oven, return the popovers, leaving door ajar, and let them sit in there for another 5 to 10 minutes.
 
Makes 6 to 8.
 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive