Parmesan Popovers with Chives and Black Pepper

Name: Parmesan Popovers with Chives and Black Pepper
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 6
Ingredients: 1½ cups (375 ml) whole milk; 3 eggs; 3 tablespoons (45 g) butter melted; 1 ½ cups (210 g) all-purpose flour; 1 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper; ⅓ cup (35 g) freshly grated Parmesan cheese; 2 tablespoons chopped fresh chives; 1 teaspoon grated fresh lemon zest

Serves 630 mins prep40 mins cook

My original winning recipe for light and savory Parmesan Black Pepper Popovers, which appeared on Food52.

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Instructions

Preheat oven to 450 (230 C) degrees for at least 25 minutes. Lightly coat a 6-cup popover pan with oil or cooking spray.
Whisk together the milk, eggs and butter in a large bowl until blended. Add the remaining ingredients and mix well.
Place the empty pan in the oven to heat for 7 minutes. Carefully remove from the oven and fill the cups evenly with the batter (this is less messy if you transfer batter to a 4-cup liquid measuring cup).
Bake for 18-20 minutes, then lower the oven temperature to 350 (175C) degrees. Continue baking until the popovers are deep golden brown, 15-18 more minutes.
Cool for 3 minutes in the pan before removing to a rack. Serve warm.

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Parmesan Popovers with Chives and Black Pepper

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