Parmesan Sage Popovers with Garlic Sage Butter

Parmesan Sage Popovers with Garlic Sage Butter

Table of Contents

Light, airy, cheesy, and herb-kissed – these popovers are perfect as a side dish, snack, or savory brunch addition.

Ingredients

For the Popovers:

  • 2 tablespoons salted butter, plus 6 teaspoons for greasing pan
  • 1–2 garlic cloves, lightly smashed
  • 8 fresh sage leaves
  • 1½ cups whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1½ cups all-purpose flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper (optional)

For the Sage Garlic Butter:

  • 4 tablespoons salted butter, softened
  • Cooked sage leaves and garlic (from step 1)

Instructions

1. Make the Sage Butter Base

  • In a small skillet, melt 2 tablespoons butter over medium heat.
  • Add smashed garlic and sage leaves.
  • Cook for 3–4 minutes, until butter browns, garlic is fragrant, and sage is crispy.
  • Remove garlic and sage; set aside for the butter later.

2. Preheat the Oven

  • Adjust your oven rack to the lower third position.
  • Preheat the oven to 450°F (232°C).
  • Place 1 teaspoon butter into each cup of a 6-cup popover pan or 10 cups of a 12-cup muffin tin.
  • Put the pan in the oven to preheat with the butter.

3. Prepare the Batter

  • In a mixing bowl, whisk milk and eggs vigorously for 1 minute, until frothy.
  • Add the browned butter from step 1 (leave out the garlic and sage).
  • Stir in flour, Parmesan, salt, and pepper. Mix just until combined (a few lumps are okay).
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4. Fill and Bake

  • Carefully remove hot pan from the oven and swirl butter to coat the cups.
  • Fill each cup about ¾ full with batter.
  • Bake at 450°F for 20 minutes (do not open oven door!).
  • Reduce heat to 350°F (177°C) and bake for another 15–20 minutes, until puffed and golden.

5. Make the Sage Garlic Butter

  • Mash reserved garlic into a paste with a fork.
  • Finely chop the crisp sage leaves.
  • Mix mashed garlic and chopped sage into 4 tablespoons softened butter.

6. Serve and Enjoy

  • Serve popovers warm, split open and slathered with the sage garlic butter.

Q&A: Parmesan Sage Popovers

Q1: What’s the secret to getting tall, airy popovers?
A: The key is room-temperature ingredients, a preheated pan, and not opening the oven during baking. Steam is what makes them rise dramatically.

Q2: Can I use a regular muffin tin instead of a popover pan?
A: Yes! They won’t rise quite as tall, but using a 12-cup muffin pan (filled 10 of them) still works beautifully.

Q3: Can I make them ahead of time?
A: They’re best fresh from the oven, but you can reheat them at 350°F for 5–10 minutes to revive crispiness. Store leftovers in an airtight container.

Q4: What can I serve these with?
A: Serve alongside roast chicken, soups, holiday meals, or with salads for a rich, savory pairing.

Q5: Can I freeze popovers?
A: Yes! Let them cool completely, freeze in a zip-top bag, and reheat straight from frozen at 375°F for 8–10 minutes.

Q6: Can I substitute dried sage instead of fresh?
A: You can use ½ teaspoon dried sage in the batter, but the crispy fresh sage in the butter is hard to beat. If you can, stick with fresh for that part.

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