Parmesan Popovers with Honey Herb Butter
Parmesan popovers perfectly cooked with sage infused butter and topped with honey herb butter.
Equipment
- Popover pan or muffin pan
Ingredients
Parmesan Popovers
- 6 tablespoons butter
- 4 eggs
- 2 cups milk warm
- ½ teaspoon salt
- 1 teaspoon black pepper
- 5 tablespoons freshly grated parmesan plus more for topping
- 2 cups all purpose flour
- 1 bundle fresh sage
Honey Herb Butter
- 1 stick unsalted butter softened
- 1 bundle thyme finely chopped
- 1 bundle fresh sage finely chopped, use the sage that was used in infusing the melted butter
- 2 tablespoons honey
Instructions
- Preheat the oven to 425F. Place the popover pan or muffin pan in the oven to heat up.
- In a large bowl, mix together the eggs, milk, salt, pepper, and parmesan. Add the flour and mix until combined.
- In a medium saucepan over medium heat, melt the butter. Add the sage and continue to heat for about 5 minutes until the sage is slightly crispy. Then remove the sage from the pan and set it aside to use later.
- Once the oven has reached 425F, grab the pan from the oven and brush each insert with the melted butter. Fill each insert with batter all the way to the top. Sprinkle a pinch of extra parmesan on top.
- Bake at 425F for 20 minutes, then reduce the heat to 350F and bake for an additional 10 minutes.
- While the popovers are baking, make the honey herb butter. Finely chop the sage that was used for the melted butter. In a small bowl, combine the softened butter, chopped sage, chopped thyme, and honey. Set aside.
- Remove the popovers from the oven and serve warm with honey herb butter.
Notes
If using a popover pan this recipe yields 8 popovers. If using a muffin pan this recipe yields 10 popovers.