Don’t be intimidated by the word popover. This recipe is easy to pull off—and you can make it in an official popover pan or a regular old 12-cup muffin tin. The batter comes together in a blender and you can make it several hours before baking. Impressive to serve at a breakfast or brunch, they’re downright mouthwatering any time of day. Think: crisp outsides with fresh herb flavor plus tender, cheesy interiors.

Deb Wise
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Place 1 teaspoon of the oil in each cup of a 12-cup popover pan or muffin tin. When oven is preheated, place pan in oven for 5 minutes.

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  • Meanwhile, process milk, eggs, butter, and salt in a blender on low until smooth, 1 to 2 minutes. Add flour and process on medium until well combined. Stir in herbs and lemon zest.

  • Remove popover pan from oven. Working quickly, divide batter evenly among cups, filling almost halfway. Top evenly with cheese.

  • Bake for 15 minutes. Without removing pan from oven, reduce oven temperature to 350°F. Bake until puffed and well browned, 33 to 35 minutes more.

Nutrition Facts

198 calories; fat 10.9g; saturated fat 3.7g; protein 7g; carbohydrates 17.5g; fiber 0.6g; sugars 2.1g; cholesterol 74.2mg; sodium 268mg.