Parmesan Popovers With Pesto
These Parmesan Popovers With Pesto are SO DELICIOUS! Light, airy, and bursting with cheesy flavor, they're perfect for any meal or snack.
Servings: 4 servings
Ingredients
- 2 whole eggs at room temperature
- 1 cup milk at room temperature
- 1 cup all-purpose flour
- 1.5 tablespoons basil and walnut pesto
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving the perfect puff in your popovers.
- Lightly grease your popover pan with cooking spray or melted butter to prevent sticking.
- In a mixing bowl, whisk together the 2 eggs and 1 cup of milk until well combined.
- In a separate bowl, whisk together the 1 cup of all-purpose flour and a pinch of salt (optional).
- Gradually add the dry mixture into the wet ingredients, whisking until just combined.
- Gently fold in the 1 1/2 tablespoons of basil and walnut pesto and the 3 tablespoons of grated Parmesan cheese into the batter.
- Pour the batter into the prepared popover pan, filling each cup about halfway.
- Place the pan in the preheated oven and bake for about 20-25 minutes, or until the popovers are golden brown and puffed up.
- Once baked, remove the popovers from the oven and let them cool for a few minutes in the pan before transferring them to a wire rack.
Equipment
- Mixing Bowl
- Whisk
- Popover Pan
- Oven
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Freeze them for up to 3 months for longer storage.
- Reheat in a preheated oven at 350°F for about 10 minutes.