Parmesan Popovers With Pesto
Light, airy popovers flavored with Parmesan and basil-walnut pesto make a savory, impressive side.
Servings: 6 servings
Ingredients
- 2 eggs at room temperature
- 1 cup milk at room temperature
- 1 cup all-purpose flour
- 1 1/2 tablespoons basil and walnut pesto
- 3 tablespoons Parmesan cheese grated
Instructions
- Preheat the oven to 450°F (230°C) and place a rack on the lowest shelf. Generously grease a popover pan or a muffin pan.
- Combine the eggs and milk in a blender and blend until smooth.
- Add the flour to the blender and blend until the batter is smooth and free of lumps.
- Transfer the batter to a bowl and stir in the grated Parmesan and the basil-walnut pesto until evenly combined.
- Place the greased pan in the hot oven for 2 minutes to heat the pan.
- Carefully remove the hot pan and pour the batter into each cup about half full.
- Bake at 450°F (230°C) for 20 minutes without opening the oven door.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 10–15 minutes, or until the popovers are lightly browned and puffed.
- Remove from the oven and serve warm.
Equipment
- popover pan or muffin pan
- Blender
- Measuring cups and spoons
- wire whisk or spoon
- Oven
Notes
- Use room-temperature eggs and milk for best rise.
- Do not open the oven during the first 20 minutes of baking.
- Heat the pan briefly in the oven before filling to help create a good rise.