Go Back

Popovers Laden with Thyme, Asiago and Parmigiano

Popovers anyone? I'm convinced this is the quickest and easiest way to get bread on the table in a pinch. They are light, airy and moist, similar to the consistency of a souffle. I like combining the flavors of dried thyme with a mixture of Parmigiano-Reggiano and Asiago, but you could experiment with any herb/cheese combination and the recipe will work. They make the perfect accompaniment to any meal!
Note: You can make these ahead and serve at room temperature but they are at their best when served fresh from the oven, smeared with a pat of softened butter.
Course Bread

Ingredients
  

  • 1 cup all purpose flour
  • 1/4 heaping tspn salt
  • 2 eggs
  • 1 tbspn melted butter or vegetable oil
  • 1 1/4 cups whole milk
  • 1 tbspn dried thyme
  • 1/4 cup shredded Parmigiano Reggiano
  • 1/4 cup shredded Asiago

Instructions
 

  • Preheat the oven to 425°F.
  • Butter and flour your popover or cupcake pan. If you are using a cupcake pan, liners are an option.
  • Add the flour, salt, eggs, butter and milk to a food processor. Process until the ingredients are combined, scraping down the sides if necessary. Be careful not to overmix.
  • Add the dried thyme and cheeses and pulse until just combined.
  • Pour the batter into the cups, filling them about half way full.
  • Bake for 30 -35 minutes until golden brown.
  • Remove the popovers from the oven and allow to cool on a wire rack.
  • You can make these ahead and serve at room temperature but they are at their best when served warm from the oven!