Garlic Buttered Parmesan Peppercorn Popovers

In this third installment in my popover series (which I didn’t know was thing until this very minute, but it is, indeed, a thing), I’m bringing you popovers of the savory variety. These Garlic Buttered Parmesan Peppercorn Popovers are to-die-for delicious and couldn’t be easier to whip up. Just like the sweeter popovers I’ve got here on the site (cinnamon sugar and sweet cream-stuffed with lime sugar), the batter for these airy delights consists of a handful of very basic pantry and fridge staples.

You literally just throw some eggs, flour, milk, melted butter, a garlic clove, and s + p into a blender, and you’re off to the races.

These popovers read a lot like little Yorkshire puddings, and I honestly cannot think of a better bread too include on any dinner table. They are really really tasty and there’s just something special about them. You do need to enjoy them right away, as the texture changes somewhat as they cool to room temperature … they get denser and, while still quite delicious, aren’t the same things anymore.

It’s not an issue though, my family of four has zero trouble polishing off the entire pan of these little blender popovers. They go down real easy, let’s just leave it at that.

What you’ll need to make these Parmesan Peppercorn Popovers:

3 eggs

1/2 tsp salt

1 garlic clove, roughly chopped

1.5 cups milk (whole or 2% preferably)

1.5 tsp freshly cracked black pepper, divided (set to a coarser grind, if you can)

12 tsp butter + 6 TBSP melted butter, divided (NOTE: 12 tsp is 3 TBSP)

1.5 cups all-purpose flour

¾ cup grated parmesan cheese

How to make these easy Blender Popovers

Preheat the oven to 450 degrees F. Adjust the rack to the middle position.

In a blender, combine the eggs, salt, garlic, milk, ½ tsp of the black pepper, and 1 tablespoon of the melted butter. Blend to combine. Add the flour and blend on high speed until smooth.

Meanwhile, place a teaspoon of the (unmelted) butter into each of 12 muffin cups. Put the muffin pan into the oven for about 15 to 20 seconds, or just until the butter melts. Remove the pan and divide the popover batter evenly among the 12 cups, filling each one almost to the top. Bake until big, puffed, and golden; about 16 to 18 minutes. 

In a bowl, stir together the grated parmesan and about 1 tsp of the black pepper (this doesn’t have to be exact). 

When they’ve cooled for a few minutes, transfer the popovers to a large baking sheet (or something comparable) and brush them each with some of the remaining melted butter and roll them around in the parmesan peppercorn mixture, giving them a nice coating. These are best enjoyed right away, while they’re still warm. 

If you like the looks of these Garlic Butter Parmesan Peppercorn Popovers, you might also want to try:

Easiest Cinnamon Sugar Popovers

Sweet Cream Stuffed Popovers with Lime Sugar

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