Garlic Butter Parmesan Peppercorn Popovers
Almost like Yorkshire puddings, these savory blender popovers are so easy to make and they’re built on very simple, pantry and fridge staples. A perfect and special addition to any dinner table.Â
- Yield: 12 popovers 1x
Ingredients
Scale
3 eggs
½ 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
Instructions
- 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.Â
- In a bowl, stir together the grated parmesan and about 1 tsp of the black pepper (this doesn’t have to be exact).Â
- When they’ve cooled for a few minutes, using a knife or inverted spatula, 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.Â