Brown Butter Sage Parmesan Popovers

A basket lined with a green cloth filled with tall, golden brown popovers with crisp tops and airy centers.

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Brown Butter Sage Parmesan Popovers

These perfect Brown Butter Sage + Parm popovers are a staple at my Thanksgiving table! With warm sage-infused brown butter whipped in and butty parmesan cheese, they are my savory and cozy spin on classic popovers. They bake up dramatically tall and golden with crisp shells and soft, airy centers, perfect for holiday dinners or cozy fall meals.

Prep Time5

Cook Time35

Resting Time15

Total Time55

Course: Side Dishes

Cuisine: English

Servings: popovers

Calories: 276kcal

Author: Eden Westbrook

Equipment

Ingredients

3 tablespoon salted butter
5 sage leaves
2 tablespoon beef tallow for greasing pan wells
4 large eggs room temperature
1½ cups whole milk room temperature
1½ cups all purpose flour
1½ teaspoon kosher salt
½ teaspoon black pepper freshly ground
½ cup parmesan cheese finely grated

Instructions

Melt butter in a small saucepan, add the sage, and cook until the butter smells nutty and the solids at the bottom turn golden brown, no more than 5 minutes. Set aside to cool slightly.
3 tablespoon salted butter, 5 sage leaves
Place the beef tallow in your popover pan well, then put the pan on the middle rack of your oven and preheat to 450°F so the metal and fat are scorching hot when the batter goes in.
2 tablespoon beef tallow
Add the room-temperature eggs and milk to a blender and blend on low until frothy, about 10–15 seconds.
4 large eggs, 1½ cups whole milk
Blend in the flour, salt, and pepper just until smooth. With the blender on low, slowly stream in the browned butter with sage, then stop blending and stir in the parmesan cheese by hand with a spatula so it doesn't end up becoming one with the batter. Let the batter rest for 15 minutes while the pan heats up.
1½ cups all purpose flour, 1½ teaspoon kosher salt, ½ teaspoon black pepper, ½ cup parmesan cheese
Carefully pull the hot pan from the oven, fill each well about ¾ full of batter, and bake at 450°F for 20 minutes, then 350°F for 10-15 minutes until tall, deeply golden, and crisp. DO NOT OPEN THE OVEN WHILE THEY BAKE.
Poke a small hole in the side of each popover to let steam escape so they stay tall with crisp shells. Serve right away while warm with gravy, jam, honey, or butter.

Notes

Makes 6 popovers, but doubles very easily!

Can be made in a muffin tin, but they won’t get as tall because muffin tins are wider and shallow. Fill them halfway up instead of ¾ full, start at 425°F instead of 450°F, and expect a slightly rounder shape.

Nutrition