Chive Parmigiano-Reggiano Popovers


Preparation info

  • Makes


    small popovers
    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

Popovers are light, airy pockets of goodness and they are a snap to make, requiring just a few ingredients. They can be mixed, baked, and put on the table in very little time. Keep in mind that it’s okay if the batter is a little lumpy; avoid overmixing, and the batter will smooth out as it bakes.


  • 3 large eggs, at room temperature
  • cups whole milk, at room temperature
  • cups unbleached (all-purpose) flour
  • ¼ teaspoons Flaky sea salt, such as Jacobsen or Maldon
  • 2 tablespoons finely chopped fresh chives
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • Butter for serving


    Position a rack in the lower third of the oven and preheat the oven to 450°F. Put a nonstick mini popover pan in the oven to preheat.

    In a large bowl, vigorously whisk the eggs and milk until frothy, about 1 minute. Add the flour and salt and stir just until incorporated (there will still be some small lumps in the batter, and that’s fine). Stir in the chives and cheese.

    Remove the hot popover pan from the oven and spray it with nonstick spray.

    Fill each popover cup two-thirds full with batter.

    Bake the popovers for 15 minutes, then reduce the oven temperature to 350°F and continue to bake for another 20 to 25 minutes, until golden brown. Remove the pan from the oven and transfer the popovers to a wire rack. With a small knife, cut a hole in the side of each popover; this will allow the steam to escape and prevent the popovers from collapsing.

    Popovers are best eaten while they are still warm, with a dab or two of butter.