Parmesan and Sage Popovers

 

(Note: these are made in a muffin tin. If you have a popover pan use it and they will be bigger)

Ingredients:

4 cloves of garlic, minced (or 4 tsp of minced garlic from tube)

12 sage leaves, diced. Use 8 in the brown butter and reserve 4 for the butter at the end)

1 1/2 cups whole milk

3 large eggs

1 1/2 cup flour

3 TBSP parmesan cheese

1 tsp salt

1 tsp pepper

8 TBSP salted butter, divided

Directions:

1. Heat 2 TBSP salted butter, 2 tsp garlic and sage leaves over low heat. Brown butter and crisp sage - about 3-4 minutes. Reserve. 

2. Heat oven to 425 and position rack in lower third. 

3. Place 1 tsp salted butter in each cup of the pan. Put it in the oven for 1-2 minutes to melt it. Then swirl it around to coat each cup. You can use a brush here too and brush it around. This will help your popovers come out nice and easy. 

4. In a large bowl, whisk together eggs and milk vigorously until light and fluffy - about 1 minute. 

5. To the batter, add browned butter/sage mixture, flour, parmesan, salt and pepper. Whisk to combine. 

6. Fill your pan 3/4 way up. For muffin tins you should be able to make 12. Popover pan you will get 6. 

7. Cook the popovers for 20 minutes at 425. Then lower heat to 350 and cook and additional 15-20 minutes or until puffed and brown. 

8. While the popovers are cooking, mash up the rest of the butter.  4 TBSP salted butter, 4 reserved sage leaves and 2 tsp garlic. I put this butter mixture in the same pan i browned the other butter in and kept it on/near the oven.  It melted and then I was just able to spoon it over the popovers when they came out of the oven.  

Enjoy these as an appetizer. Great with steak or a garlic shrimp.