Savory Popovers, think Bougie Garlic Bread

I wanted to make use of the popover tins that Brooke has. Plus I found that savory popovers have a low keyword density. This inspired me to try what I like to call bougie garlic bread. A traditional popover is only flavored with butter and salt. Not to be confused with a Yorkshire pudding, which is made with beef fat and salt. Either way, they weren’t working with a lot of extra spices. Why not expand on the classic garlic bread a little. Plus they come together quickly so you can make them to go with a fancy dinner. They’re definitely going to be on my post describing a fancy Saturday night meal you can cook for that special someone you’re looking to have pay your bills.

Savory Popovers Notes & Tips

To get the right rise for your savory popovers, it’s important to have everything prepped and at the right temperature. Place the eggs in a bowl of hot water for ten minutes before cracking. Heat the milk up to between 120 and 130 degrees Fahrenheit and melt the butter. Combine the flour, salt, and spices and set aside.

Once all of the ingredients are prepped and ready, preheat the oven to 450 degrees Fahrenheit and place a rack in the middle of the oven. Grease the bottom and sides of the popover pan and set aside. (I used both bacon grease and cooking spray and didn’t notice a difference between the two.) Add the milk and eggs to the bowl of the stand mixer and whisk until well combined.

Next, add the flour mixture all at once and whisk to combine. Increase speed to high and mix for 30 seconds. Scrape down the sides of the bowl with a spatula and mix on high for another 30 seconds. Add the grated parmesan and melted butter and fold in with a spatula.

Baking Notes

Fill the popover cups to no more than three-quarters full with batter and top with more grated parmesan.

Place in the oven for 20 minutes at 450 degrees Fahrenheit. After 20 minutes, without opening the door, reduce the temperature to 350 degrees Fahrenheit. Bake for another 10-15 minutes. Once popovers have a good rise and are golden brown on top, remove them from the oven and turn them out of the tin.

Savory popovers are best served immediately. If they’re going to be sitting out a bit before eating, bake for a few extra minutes and pierce the top of the popovers with a sharp knife to allow steam to escape before turning out of the tin. This will help them to keep their shape longer.

Serve the savory popovers along with your main course or as an appetizer with a bit of butter. If you’re feeling fancier still, mix a bit of fresh minced garlic into some salted butter to serve with the popovers. This recipe is quick to prepare and easy to make. The best part is it looks a lot harder than it actually is. Enjoy!