By Jessica Roy

I'm a sucker for a savory popover. Don't get me wrong, the sweet versions are delicious too, but a cheesy, buttery warm popover that's both dense and hollow at the same time (?!), now that is really something to get excited about. Popovers are a kind of sister recipe to old-fashioned English Yorkshire Puddings that were made to utilize the fat drippings of large roasts. Not to be confused with custardy dairy rich dessert puddings, savory puddings and popovers are steamed 'cakes.' Popovers utilize basically the same technique as E.Y.P., but use a bit of butter rather than the fat from meat.

People seem to place popovers into the category of an exotic European pastry, which immediately makes them feel intimidating. Really, they are quite possibly one of the easiest recipes to make. Ever made a pancake? Popovers are easier than that.

The key to the perfect popover is room temperature ingredients, and a super hot oven. The high heat helps to cook the batter quickly, trapping steam inside, allowing the popover to rise up and over the tin. While they can be made immediately, for slightly higher popovers allow the batter to rest for 30 minutes, even overnight in the fridge. Just be sure to bring it back to room temperature before baking. Here we are making larger popovers using 6-ounce ramekins, however you can use a standard muffin tin as well. Be sure to grease each cup fully, and only fill each about half way.


Rosemary parmesan popovers

2 eggs, at room temperature

1 cup milk, at room temperature

1 cup flour

1 tsp. kosher salt

1 tsp. rosemary, roughly chopped

2 Tbsp. butter, melted (plus more for ramekins)

6 Tbsp. shredded parmesan cheese

Preheat oven to 450 degrees F. Move the oven rack to the center position. Butter the sides and bottom of six 6-ounce ramekins. Place the ramekins on a baking sheet, and place the whole thing in the oven to heat up while making the popover batter.

Gently whisk two eggs together in a mixing bowl until yolks and whites are just combined. Beat in the milk, flour, salt, rosemary and melted butter until batter is smooth. The texture should be similar to crepe batter or heavy cream.

Remove the ramekin tray from the oven. Working quickly, sprinkle half of the cheese into the bottom of each ramekin. Fill the cups no more than 3/4 full with the batter, and then sprinkle the remaining cheese over the top of each.

Immediately place the tray back into the oven and bake for 15 minutes at 450 degrees F. Then, turn the heat in the oven down to 350 degrees F and continue to bake for another 15 minutes until popovers are puffed and brown. The sides of the popovers should be firm and brown. Serve immediately.

Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at