Easy Popovers with Lemon and Thyme

If I served my dinner guests these Easy Popovers, flavored with lemon zest, fresh thyme and Pecorino cheese, I could probably forget about cooking anything to go with them. The guests would devour one popover, then inevitably ask for a second popover....and in many cases, a third. They would have no room left for more than a bite or two of anything else.

And you know what? I'd be O.K. with that.

Why are popovers so pop-ular?

The first time I tried a popover, it was served alongside a steak as a variation on Yorkshire Pudding. These billowing and buttery hollow pastry poufs had me at hello. Named for the way that they "pop" out of the pan in which they are baked, popovers have a tendency to steal the spotlight with their crisp outside and custardy interior.

The beauty of popovers lies in not only how simple they are to prepare, but also in their versatility. In my version, the Easy Popover batter is whipped up in a blender and then transferred directly to the baking tin (translation: fewer messes, faster clean up!)

While not required to bake popovers, the specialty popover tin features cups with deep wells that allow the batter to rise up lofty and golden brown. As the batter cooks, it creates steam, which causes the popovers to grow and form their signature hollow centers. The result is a pastry that's crispy on the outside and fluffy on the inside.

Popovers are a versatile treat that can be enjoyed at any time of day, whether you serve them as a breakfast pastry, a side dish, a snack, or even dessert. You can tailor their flavor profile to make them sweet (by adding sugar, chocolate or fruit) or savory, as I've done in this recipe, with fresh herbs, tangy cheese, lemon zest and black pepper.

I mean...just look at these sky-high, golden brown beauties:

Ingredients

Ingredients (please check the recipe card for quantities!)

• Large Eggs: Make sure the eggs are at room temperature before adding to the batter. To do this quickly, submerge them in warm water for a few minutes.
• Milk: It is best to use whole milk for this recipe, as the fat content helps to keep the popovers nice and moist, but you can use 2% or skim if you are trying to cut fat or if that is what you have on hand!
• All-Purpose Flour: For a gluten-free option, substitute equal amounts of your favorite GF flour blend, such as this one.
• Butter: Preferably unsalted, but if you only have salted, reduce the kosher salt in this recipe by ¼ tsp.
• Kosher Salt
• Fresh Thyme: Substitute 2 teaspoon dried thyme for the fresh thyme. You could also try fresh rosemary.
• Pecorino Romano cheese: Often overlooked for Parmesan, I love this cheese for its tangy, salty flavor. That said, you can certainly substitute another cheese. Grated or shredded Parmesan, Gruyere or Cheddar would all work nicely.
• Lemon Zest: From one large lemon. Adds a subtle fresh lemony flavor to the baked pastries. See Equipment List below for information on the zester.
• Black Pepper: Either freshly ground or pre-ground will work well to add a kick of heat to the popovers!

Special equipment

• Blender: I've made many popover in my lifetime, and using a blender is by far my favorite method of preparation. Not only is it the fastest, it is also the easiest (thus the name "Easy Popovers") and the cleanest. This batter yields a tall, fluffy popover due to well aerated eggs. But if a blender is not an option, popover batters can be mixed via hand with a whisk or by using a stand mixer. Just make sure that you are whisking or mixing the batter until it is frothy.
• Popover Pan: Popover tins have special deep cups, usually six to a tin, so that the popovers have plenty of room to grow nice and tall. But there is no need to run out and purchase this special piece of equipment in order to make perfect popovers. A standard muffin tin makes an excellent substitution.
• Microplane Zester: For zesting lemons and other citrus, or for grating cheese, ginger, or chocolate, there is simply no substitute for a Microplane grater in the kitchen.  I highly recommend investing in one--mine has made my life much easier and is definitely one of my favorite kitchen tools!
• Nonstick spray: Butter can be used instead to grease the tins, but I've had more luck with nonstick spray as far as getting the popovers to "pop" out of their pans.

Step by step instructions

Step 1: Blend your batter

Preheat the oven to 450F and spray your popover pan (or muffin tins) with nonstick spray. Be sure to get the tops of the muffin pans, too, so that the popovers don't stick upon removal!

Combine the eggs, milk, flour, butter and salt in the blender. Then, blend at medium speed for about one minute, until smooth and very foamy. Stop to scrape down the sides of the blender as necessary.

Step 2: Add flavorings

Add the Pecorino Romano cheese, thyme, black pepper and lemon zest to the blender, and then blend again until foamy and smooth.

Step 3: Pour batter into pans

Pour the batter into your prepare popover or muffin tins, filling about ⅔ full to give them plenty of room to "pop." If you're not pouring directly from your blender cup, I find it easiest to use a bowl or a container with a spout for a cleaner pour and fewer drips.

Step 4: Bake (and watch them pop!)

Bake at 450F for 20 minutes. WITHOUT OPENING THE OVEN, lower the temperature to 350F and bake for 8-12 minutes more, until the tops are deep golden brown and very puffy.

Step 5: Cool slightly and devour!

Remove the pans from the oven and pierce the tops of the popovers with a thin knife. This will allow steam to escape and help the popovers retain their shapes. Turn the popovers out onto a clean surface or run a knife around the sides of the cups if they are sticking a bit. Serve warm with a slather of good butter!!

Prefer to see these popovers in action?? Here is a quick video tutorial:

Frequently asked questions

Love bread as much as I do? Then check out these recipes:

• Tropical Banana Nut Bread
• Cinnamon Raisin English Muffins
• Spiced Apple Zucchini Bread