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Parmesan Sage Popovers with Garlic Butter

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Light and airy popovers infused with garlic and sage, complemented by a rich garlic butter.

Ingredients

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

Instructions

  1. In a small skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and sage leaves, cooking until the butter begins to brown and the sage turns crispy (about 3–4 minutes). Remove the garlic and sage from the skillet and set aside.
  2. Preheat the oven to 450°F (232°C). Place 1 teaspoon of butter into each cup of a popover pan and transfer it to the oven to preheat.
  3. In a medium bowl, whisk together the milk and eggs vigorously for about 1 minute, until frothy. Add the browned butter, flour, parmesan, salt, and pepper. Mix until just combined; small lumps are fine.
  4. Carefully remove the preheated pan from the oven and swirl the melted butter around each cup. Evenly divide the batter among the cups, filling each about 3/4 full. Bake for 20 minutes without opening the oven door. Reduce the temperature to 350°F (177°C) and bake for another 15–20 minutes, until puffed, golden, and crisp.
  5. Mash the reserved garlic with a fork and finely chop the crispy sage leaves. Mix both into the softened butter until fully combined.
  6. Serve the warm popovers immediately with a generous dollop of sage garlic butter.

Notes

Ensure milk and eggs are at room temperature for best results. Don’t open the oven while baking.

Nutrition

Find it online: https://sourdoughvoyage.com/parmesan-sage-popovers-garlic-butter/