Best Garlic Parmesan Popovers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PARMESAN POPOVERS



Parmesan Popovers image

Make and share this Parmesan Popovers recipe from Food.com.

Provided by Sharon123

Categories     Breads

Time 45m

Yield 6-8

Number Of Ingredients 8

3 eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4-1/2 teaspoon herbes de provence (or basil)
4 tablespoons chopped fresh parsley leaves
1 cup whole milk
3/4 cup grated parmesan cheese (or use cheddar, fontina, or cheese of choice)

Steps:

  • Preheat the oven to 400*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.

GARLICKY POPOVERS



Garlicky Popovers image

Looking for tasty bread made using Gold Medal® Wondra® flour? Enjoy these delicious garlic flavored baked popovers - perfect accompaniment to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 6

Number Of Ingredients 5

2 eggs
1 cup Gold Medal™ Wondra® flour
1 cup milk
1/2 teaspoon salt
2 cloves garlic, finely chopped

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.

Nutrition Facts : Calories 125, Carbohydrate 20 g, Cholesterol 75 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Popover, Sodium 240 mg

PARMESAN POPOVERS



Parmesan Popovers image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

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.

GARLIC PARMESAN POPOVERS



Garlic Parmesan Popovers image

Categories     Bread     Milk/Cream     Egg     Garlic     Side     Bake     Parmesan     Winter     Gourmet

Yield Makes 6 large or 9 medium popovers

Number Of Ingredients 7

2 large eggs
3/4 cup milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 large garlic clove
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

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).

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.

GARLIC AND CHEESE POPOVERS



Garlic and Cheese Popovers image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 38m

Yield 12 popovers

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons anchovy paste
1 tablespoon chopped chives
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper, optional
Vegetable oil cooking spray
6 large eggs, at room temperature
5 cloves garlic, minced
2 cups whole milk, at room temperature
1 1/4 cups (3 ounces) finely grated Asiago cheese
1/4 cup (1-ounce) shredded sharp Provolone cheese
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth. Season with salt and pepper (if using), to taste.
  • Popovers: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count muffin or popover pan with vegetable oil cooking spray. Set aside.
  • In a blender, add the eggs and garlic. Blend on medium speed until frothy, about 15 seconds. Add the milk and the cheeses and blend until smooth. Add the flour, salt, pepper and parsley. Blend on medium speed until incorporated. Pour the batter into the muffin cups, filling each cup to within 1/4-inch of the top. Bake, without opening the oven door, until puffed and golden, about 30 to 35 minutes. Remove the popovers from the oven and serve with the anchovy butter.

Related Topics