Cheese and Green Onion Popovers
Crispy-edged, hollow popovers stuffed with sharp cheddar and fresh scallions. This savory twist on the classic Yorkshire pudding delivers impressive results with a simple batter technique. Serve warm alongside soups, salads, or roasted meats for brunch or dinner. The key to success is resisting the urge to peek during baking and removing popovers immediately after they puff.
Ingredients
Instructions
- 1
Preheat oven to 450F (450°F). Coat ten popover pan cups or 2.5-inch muffin cups with non-stick spray. Fill empty cups halfway with water to protect the pan.
- 2
Whisk flour and salt together in a large bowl.
- 3
Whisk eggs and milk together in a second bowl.
- 4
Pour egg mixture into flour mixture and stir until just combined.
- 5
Fold in cheddar cheese and chopped scallions.
- 6
Fill prepared cups three-quarters full with batter.
- 7
Bake for 15 minutes at 450F.
- 8
Reduce oven to 350F (350°F) and bake 10-15 minutes more until golden and puffed. Keep door closed.
- 9
Remove popovers from pan immediately. Pierce each one with a knife to vent steam. Serve warm.
Tips
Do not open the oven door during baking. Sudden temperature changes and air disturbances will cause popovers to collapse before they set.
Work quickly after removing from the oven. Popovers begin deflating immediately, so serve within 2-3 minutes while still crispy and warm.
Fill the water cups in the pan to protect the bottom and edges from burning and ensure even heat distribution around the popover cups.
Good to Know
Cooled popovers keep in an airtight container at room temperature for 1 day. Reheat in a 350F oven for 5 minutes to restore crispness.
Prepare batter up to 4 hours ahead and refrigerate. Bake fresh when ready to serve for best puff and texture.
Serve immediately while warm and puffed. Pair with soups, salads, roasted vegetables, or as part of a brunch spread.
Common Mistakes
Do not open the oven door during baking to avoid deflation before popovers set.
Do not delay removing popovers from the pan to prevent them from collapsing as they cool.
Do not skip filling empty pan cups with water to avoid burnt pan bottoms and uneven heat distribution.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make popovers ahead and reheat them?
Yes. Cool completely, store in an airtight container up to 1 day, and reheat in a 350F oven for 5 minutes. They won't puff as dramatically but will regain some crispness.
What if my popovers don't puff or collapse?
Most often this happens from opening the oven door too early, using cold eggs or milk, or overfilling cups. Ensure ingredients are room temperature and fill cups only three-quarters full.
Can I freeze unbaked batter?
Yes. Refrigerate batter up to 4 hours before baking. Freezing the batter is not recommended as it may affect rise. Bake fresh for best results.