Best 5 Herbed Popovers Recipes

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Indulge in the delightful world of popovers, a quintessential breakfast treat that combines a crispy outer shell with a fluffy, hollow interior. Popovers have captured the hearts of food enthusiasts for centuries, and their versatility allows for endless flavor variations. This article presents a collection of tantalizing popover recipes that cater to various dietary preferences and taste profiles. From classic popovers to gluten-free and vegan options, there's a perfect recipe for every palate. Embrace the joy of baking and embark on a culinary journey filled with these airy and irresistible popovers.

Let's cook with our recipes!

CHEESE AND HERB POPOVERS



Cheese and Herb Popovers image

Provided by Trisha Yearwood

Time 1h5m

Yield 6 popovers and 1 cup dip

Number Of Ingredients 20

Nonstick cooking spray, for the pan
One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan
1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F.
  • Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside.
  • For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated.
  • Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes.
  • Serve warm with the blistered tomato dip.

POPOVERS



Popovers image

There are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full and no peeking while they're in the oven!

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 12 popovers

Number Of Ingredients 5

1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature

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.

HERBED POPOVERS



Herbed Popovers image

I got this recipe from Crafts 'n Things magazine. We made them for a dinner party recently, and they were delicious! The only change I would make is maybe add some sort of salt.....I served with unsalted butter to spread, and that may have been my problem.

Provided by AngelbabyConfections

Categories     Quick Breads

Time 35m

Yield 10 popovers, 10 serving(s)

Number Of Ingredients 8

4 eggs
1 1/2 cups milk
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon thyme, fresh, chopped
1 tablespoon parsley, fresh, chopped
1 tablespoon basil, fresh, chopped
4 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F. In a food processor, process eggs, milk, flour, salt and herbs until smooth.
  • Place one teaspoon of butter into each of ten muffin pans, popover pans, or glass custard cups about 2 1/2" in diameter, and place in preheated oven for 1-2minutes, or until butter is melted. Fill each half full with batter and bake about 30 minutes, or until puffed and brown. Serve immediately.

Nutrition Facts : Calories 162.1, Fat 8.1, SaturatedFat 4.4, Cholesterol 101.9, Sodium 195.5, Carbohydrate 16.2, Fiber 0.6, Sugar 0.2, Protein 5.7

HERB POPOVERS



Herb Popovers image

I love popovers just out of the oven and slathered in butter. (UPDATE: ERROR CORRECTED SINCE 3-STAR REVIEW). In the oven, they should blow up like little balloons that have a hollow area inside. Watch their progress through the oven window as they cook, rather than opening the oven door. A muffin pan can be used in place of the custard cups.

Provided by echo echo

Categories     Breads

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
1 teaspoon Italian herb seasoning or 1 teaspoon herbes de provence
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
3 tablespoons parmesan cheese

Steps:

  • Preheat oven to 425°.
  • Beat the eggs until thick and foamy and bright yellow.
  • Add the herbs.
  • Gradually stir in the milk.
  • Sift together the flour, salt and paprika.
  • Gradually beat the flour mixture into egg-milk mixture, beating 2-3 minutes.
  • Grease 6 heat-proof custard cups (5 oz each).
  • Pour herb mixture in cups, filling each one 2/3 full.
  • Sprinkle 1/2 Tbs cheese over each cup.
  • Place cups on oven rack.
  • Bake approximately 15-20 minutes or until puffed up, golden-brown and crusty.

HERB POPOVERS



Herb Popovers image

These fragrant popovers are easy to make. Just whip up the batter in a blender, fill muffin cups and bake to golden perfection.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

2 cups Gold Medal™ all-purpose flour
2 cups fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon onion salt
2 eggs
4 egg whites

Steps:

  • Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
  • Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
  • Fill cups about 1/2 full. Bake 20 minutes.
  • Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Nutrition Facts : Calories 100, Carbohydrate 18 g, Cholesterol 35 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg

Tips:

  • Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use about half the amount.
  • Don't overmix the batter. Overmixing will make the popovers tough.
  • Make sure the oven is hot before you put the popovers in. This will help them rise quickly.
  • Don't open the oven door during baking. This will cause the popovers to fall.
  • Serve the popovers immediately after baking. They are best when they are hot and fluffy.

Conclusion:

Herbed popovers are a delicious and easy-to-make breakfast or brunch item. They are perfect for a special occasion or a casual meal. With their light and airy texture and savory herb flavor, these popovers are sure to be a hit with everyone who tries them.

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