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Parmesan Sage Popovers with Garlic Butter: The Perfect Indulgence

Light, golden Parmesan Sage Popovers paired with sage garlic butter – perfect for any meal or snack! Easy and irresistible.

Ingredients

Scale
  • 2 tablespoonssalted butter, plus 6 teaspoons for greasing
  • 1–2garlic cloves, lightly smashed
  • 8fresh sage leaves
  • 1 ½ cupswhole milk, at room temperature
  • 3large eggs, at room temperature
  • 1 ½ cupsall-purpose flour
  • 2 tablespoonsfreshly grated parmesan cheese
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper (optional)
  • 4 tablespoonssalted butter, softened

Instructions

  1. 1. Prepare the Sage Butter
  2. In a small skillet, melt 2 tablespoons of butter over medium heat.
  3. Add the garlic and sage leaves, cooking until the butter begins to brown and the sage turns crispy (about 3–4 minutes).
  4. Remove the garlic and sage from the skillet and set them aside for the sage garlic butter.
  5. 2. Preheat the Oven
  6. Adjust the oven rack to the lower third of the oven. Preheat to 450°F (232°C).
  7. Place 1 teaspoon of butter into each cup of a 6-cup popover pan or divide it among 10 cups of a 12-cup muffin pan for smaller popovers.
  8. Transfer the pan to the oven to preheat.
  9. 3. Make the Batter
  10. In a medium bowl, whisk together the milk and eggs vigorously for about 1 minute, until frothy.
  11. Add the browned butter (from step 1), flour, parmesan, salt, and pepper (if using). Mix until just combined; small lumps are fine.
  12. 4. Fill and Bake
  13. Carefully remove the preheated pan from the oven and swirl the melted butter around each cup to coat.
  14. Evenly divide the batter among the cups, filling each about ¾ full.
  15. Bake at 450°F (232°C) for 20 minutes without opening the oven door.
  16. Reduce the temperature to 350°F (177°C) and bake for another 15–20 minutes, until the popovers are puffed, golden, and crisp.
  17. 5. Make the Sage Garlic Butter
  18. Mash the reserved garlic with a fork until smooth.
  19. Finely chop the crispy sage leaves.
  20. Mix both into the softened butter until fully combined.
  21. 6. Serve
  22. Serve the warm popovers immediately with a generous dollop of sage garlic butter.
  • Author: Chef mia