Parmesan Sage Popovers with Garlic Sage Butter
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).
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.