Best 10 Garlic Cheese Popovers Recipes

POPOVERS WITH GARLIC AND CHEESE

Steps:

• Preheat Oven to 450'.
• Grease a 6 cup popover pan or butter well.
• Beat eggs, milk, and butter in a medium bowl (Be careful not to over beat).
• Add flour, salt, Garlic and cheese and stir just slightly to blend.
• Pour batter into prepared cups, filling each about 3/4 full, filling them evenly.
• Bake at 450' for 20 minutes.
• Reduce Oven temperature to 350' and bake another 20 mintes or until brown, raised and crispy.
• Remove from pan and serve.

GRUYèRE CHEESE POPOVERS WITH GARLIC & HERB BUTTER RECIPE

Steps:

• Add two popover pans to an oven and preheat to 425° and let sit for 10 minutes.
• In the meantime, whisk together the eggs, milk and butter in one bowl and set aside.
• In a separate large bowl, whisk together the flour and salt and then pour the liquid mixture into the flour and salt bowl and whisk until completely combined.
• Remove the popover pans from the oven and spray with non-stick spray and evenly divide the batter between 10 popover cups in the pan.
• Top off with finely grated gruyère cheese and bake at 425° for 20 minutes.
• Turn the heat down to 325° and bake the popovers for 10 more minutes and serve immediately.
• While the popovers are in the oven add 8 ounces of butter to a standing mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
• Finish off the butter by adding in the garlic, herbs and salt.
• Serve the butter alongside the hot gruyère cheese popovers.

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

EASY GARLIC PARMESAN POPOVERS

Steps:

• Preheat oven to 425 degrees F. Place a popover pan into the oven.* In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. 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.

CHEESY POPOVERS

Steps:

• Special Equipment: 24-cup mini muffin tin
• Preheat the oven to 425 degrees F.
• In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.
• Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.
• Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately.

GARLIC POPOVERS

Steps:

• Heat over to 450 degrees.
• Generously grease 8 medium muffin cups.
• Stir all ingredients with fork just until smooth (do not over-stir).
• Fill muffin cups 3/4 full.
• Bake 20 minutes then lower oven temperature to 350 degrees.
• Bake 20 minutes longer, until a deep golden brown.
• Immediately remove from cups and serve hot. Note-to keep popovers warm, turn off oven and leave cups in over no longer than 15 minutes.

GARLICKY POPOVERS

Steps:

• Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups, 2 1/2x1 1/4 inches.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients with fork just until smooth (do not overbeat). Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

GARLIC PARMESAN POPOVERS

Steps:

• Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water. Add flour and whisk mixture until combined well but still slightly lumpy.
• Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan).

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.