What’s Cooking in Gail’s Kitchen? Timeless Classics: Rosemary Parmesan Popovers! For a light and airy alternative to reaching for the bread basket, try an herb and cheese popover instead. Rosemary provides a nice earthy pine taste which compliments the saltiness of Parmesan cheese. It’s a match made in heaven, like bread and butter. No pun intended.
ROSEMARY PARMESAN POPOVERS
Ingredients:
6 large eggs
2 cups light cream
1/4 cup unsalted butter, melted
1 teaspoon sea salt
3 tablespoons sugar
1 tablespoon fresh rosemary, chopped plus more for garnish
1/4 cup Parmesan cheese, grated
2 cups flour
Instructions:
Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, sea salt, sugar, rosemary, cheese, and flour. Blend until no large lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. Sprinkle tops with rosemary leaves. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of French butter.
these sound wonderful-and easy. Thank you!
LikeLiked by 1 person
It’s all about the pan. 🌟✨💫
LikeLiked by 1 person
Oh my! Sounds great!
LikeLiked by 1 person
Time to bake more. 🍞
LikeLiked by 1 person
Drool-worthy for sure! 🙂
LikeLiked by 1 person
Robin, popovers are the king of the bread basket, in my opinion. 👑
LikeLiked by 1 person
I could eat the entire batch.
LikeLiked by 1 person
Great minds think alike. (burp)
LikeLiked by 1 person
LOL
LikeLiked by 1 person
Haven’t made popovers in quite awhile – must try your version with rosemary 🙂
LikeLiked by 1 person
Definitely a treat, in my opinion. 👏
LikeLike
Mouthwatering! I often make rosemary and Parmesan gougère, so I know this combination is addictive. I hope to try your recipe soon. 🙂
LikeLiked by 1 person
Perfection for my palate. 😋🌿
LikeLiked by 1 person
🙂
LikeLiked by 1 person
These look amazing. Is there another name for a bouchon pan? I’m looking at stockists in Australia and no one seems to sell them.
LikeLiked by 1 person
Sure. Nordic Ware Nonstick Popover Pan. I think you can find it on Amazon.
LikeLiked by 1 person
Oh, man. These look so decadent! I would eat the whole tray.
LikeLiked by 1 person
Thankfully I have a husband and friends. 😍
LikeLike
I’ve been making muffin pan popovers lately but migjt have to pull out the big boy popover tins for these fabulous ones!!
LikeLiked by 1 person
You are so creative. I know they’ll taste divine. 😋🌿
LikeLiked by 1 person
I can still love food I don’t eat any more Gail and let me tell you I LOVE the look and sound of these. That piece of parmesan in the middle would be so delicious. Are they your own recipe?
LikeLiked by 1 person
I took a basic popover recipe and added my own favorite ingredients. 🌿🧀
LikeLiked by 1 person
Thank you for letting me know.
LikeLiked by 1 person
They look delicious!!
LikeLiked by 1 person
Butter is the secret. lol 😜
LikeLiked by 1 person
They look amazing.. I have a whole lot of parmesan from italy trip.. what a great idea.. 😉
LikeLiked by 1 person
How wise of you to stock up on Italian parmesan. 🍃🧀
LikeLiked by 1 person
The first time my Mom made popovers, I thought they were completely heavenly! I’m as smitten now, these are lovely!😍
LikeLiked by 1 person
They turn an ordinary meal into a special occasion. 😍🌿
LikeLike