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  • Writer's pictureCulinary Cam

Cheesy Chive Popovers

I don't make popovers as often as I should, given how easy they are and that it's the only thing I make in this pan. And, if you follow me at all, you know I despise unitaskers. I recently made muffins in this pan as well. So, that's something.

Most of the time I make sweet popovers or rather plain popovers with a hint of vanilla or cinnamon. I decided to try a savory popover with herbs and chives instead.


makes 6 popovers

  • 1-1/2 cups organic whole milk

  • 1-1/2 cups flour

  • 1/2 teaspoon salt

  • 3 eggs

  • 1 cup shredded Cotswold cheese

  • 2 Tablespoons shredded parmesan

  • 2 Tablespoons fresh chives, chopped

  • 1 Tablespoon fresh parsley, chopped

  • 1 Tablespoon butter, cut into 6 cubes

  • Also needed: popover pan


Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat the milk until bubbles form around the edge of the pan.

In a large mixing bowl, whisk the eggs. Temper the eggs so they don't scramble or curdle. Whisk constantly until the eggs and milk are completely combined. Fold in the flour and salt until just combined. Then stir in the Cotswold, parmesan, chives, and parsley.

Place the popover pan in the oven for 3 minutes to preheat. At the end of 3 minutes, remove the pan from the oven, and add a pat of butter to each cup.

Once the butter has melted, pour the batter into the cups, filling each about three-quarters of the way.

Bake the popovers for 20 minutes at 400.degrees Fahrenheit Reduce the temperature to 300 degrees Fahrenheit and continue baking for an additional 10 minutes. Remove the popovers from the oven and serve immediately. As they cool, they will deflate.

I loved these! I will definitely be trying them with different cheese and herb combinations. Stay tuned!

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