I love popovers; these puffy baked treats are an absolute favorite of mine! The eggs in the batter help them billow up over the edges of the tin to create tall, crispy exteriors and a custardy inside. I love to make them for holiday brunches, and this version with sharp cheddar and fragrant chopped chives, makes a delightful pairing for a big hearty bowl of stew. They can be finicky to master though, so I’ve laid out a few tips for success below, along with my favorite recipe version from my cookbook. A few popover tips: Temperature is key to make popovers truly pop. Warm the milk, make sure the eggs are at room temperature, preheat the oven thoroughly, and heat the pan in the oven before pouring the batter into the cups. The longer you’re able to rest the batter before cooking, the taller and more flavorful the results will be (take a look at the picture below, the left popover is an unrested batter, the right one is rested for 45 minutes). And keep the oven door closed during cooking to ensure a consistent oven temperature for the popovers to reach those sky-high heights!

Cheddar Chive Popovers.
  • 3½ cups milk
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1½ teaspoons salt
  • 6 large eggs, room temperature
  • ½ cup shredded sharp cheddar cheese
  • 2 tablespoons minced fresh chives
  1. Warm milk over low heat in a saucepan until it is warm to the touch.
  2. Sift flour, baking powder, and salt together in a large mixing bowl.
  3. Crack eggs into a large bowl and beat with an electric mixer for 3–4 minutes, until they become foamy.Add the warm milk to the foamy eggs and continue to beat the mixture.
  4. Gradually add the dry ingredients to the wet ingredients and continue to beat for about 2 minutes. Let batter rest in the bowl at room temperature for 40–60 minutes for best results.
  5. Preheat oven to 450°F and coat a popover pan with nonstick spray.
  6. Combine shredded sharp cheddar cheese and parsley and chives; set aside.
  7. Put the pan in the oven for about two minutes to warm up before filling the cups three-quarters full with the rested batter. Top each cup with a sprinkle of the shredded cheddar cheese and herbs.
  8. Bake at 450°F for 15 minutes. Turn oven down to 375°F and bake for 30 minutes longer, until popovers are risen and golden brown. *Do not open the oven during the cooking process*
  9. Remove the popovers from the oven and transfer them to a wire cooling rack to rest for a few minutes before serving.