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Parmesan Popovers with Crispy Sage Garlic Butter…better known as the simple, 7 ingredient, melt in your mouth popovers that are roll your eyes back GOOD. These perfect parmesan popovers are light, airy, hinted with browned butter and parmesan cheese, and are SO delicious. Serve these cheesy popovers warm right out of the oven with homemade crispy sage and roasted garlic butter. Great for any night of the week from Sunday night dinner to an upcoming fall dinner party. You can’t go wrong with these popovers.

side angle close up photo of Parmesan Popovers with Crispy Sage Garlic Butter

I made these on a Sunday with Sunday night dinner in mind. And while I wasn’t planning to share the recipe, I knew from the minute I pulled these cute little cheesy popovers out of the oven, that I indeed NEEDED to share this recipe.

Let me explain a little. Popovers have always been a food that both my mom and I have loved. I first made them way back when I had just started cooking. So around the age of 12 or 13? It was for our family’s Thanksgiving and I was in charge of the popovers and spaghetti squash. I remember the Williams-Sonoma recipe so clearly. I also remember the popovers being perfect, like so delicious.

But clearly I knew nothing back then, because those popovers score maybe a 2 in comparison to today’s parmesan popovers.

Oh. So. Good.

overhead photo of browned butter with sage and garlic in small saucepan

So why the need to make popovers in early October when I normally reserve them for Thanksgiving? Well, as I said, it was a Sunday. I’d been working non-stop since 9 am on some very fun Halloween recipes (more to come this Friday). I needed a break from all the sugar and something inspired me to make popovers. I’m not sure exactly what brought this on, but the idea of parmesan popovers with hints of browned butter, crispy sage, and garlic sound just delightful (not a word I really use, but it seems to describe these popovers perfectly).

About 5 minutes after dreaming up this recipe in my head, I was already browning butter and heating the oven in prep for popovers.

And about an hour later I had these popovers in front of me. Complete with crispy sage and “roasted” garlic butter for serving. I called my mom, because that’s what I do when I make popovers. She practically ran down to try these…delivering the final “oh my God, these are sooo good”, seal of approval.

And just like that the bestest (savory) popover was created. All in under an hour with almost no thought at all. I swear some of the best recipes are the ones I create on the fly. No overthinking, just take the initial idea and I run with it…I need to do this more often.

overhead photo of Parmesan Popovers

Here is how to make perfect parmesan popovers

The first step is key to this recipe. Brown some butter with garlic and fresh sage. As the butter browns, the garlic quickly caramelizes and the sage gets crispy. Reserve the garlic and sage for making the sage garlic butter, but use the browned butter within the actual popover batter.

Second step, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, add a pat of butter to each popover cup and then place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven. This is the 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe.

Tip: If you don’t have a popover pan, you can use a standard size muffin pan, but the popovers will be mini popovers. Still delicious, just smaller.

OK, next mix the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with that browned butter, a little parmesan, and if you’d like, fresh black pepper. I prefer these minus the pepper so that the flavor of the browned butter and parmesan really shines through, but you do what you feel you will love most.

Add the batter to the hot popover pan and bake. About 40 minutes later you’ll have these popovers, and yes, your kitchen will smell amazing.

front on photo of Parmesan Popovers with Crispy Sage Garlic Butter

Ok, BUT. Let’s talk about that sage garlic butter…

Because it is very delicious and very much needed to complete these popovers.

Take the “roasted” garlic and crispy sage from the already browned butter and mix it into the softened, salted butter.

And now you have crispy sage garlic butter.

Tip: you will want to smear this on everything, so double it.

Simple, right?

Parmesan Popovers with Crispy Sage Garlic Butter with steam coming out

By now I’ve made your mouth water, right? Or if not my words, you can’t deny those mouth-watering photos.

I hope so because I really cannot stress enough just how “roll your eyes back” good these popovers are. This is one of those recipes that you’ll look forward to making every fall. These popovers are warming, cozy, and so easy to make.

Plus, they go with pretty much any dinner you make. Slow cooker french chicken? Yes, for sure. Instant pot coq au vin? 100%. Creamy butternut and broccoli soup? Yep, great for dipping. Thanksgiving dinner? ABSOLUTELY.

You can’t go wrong.

Please do make these, and soon, I know you guys will love them.

Oh, and lastly, my mom suggests that you simply make and eat these…all on their own. They don’t need to be paired together with a meal…they can BE the meal!

front on close up photo of Parmesan Popovers with Crispy Sage Garlic Butter broken in half to show the airy inside of the popover

If you make these parmesan popovers with crispy sage garlic butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Parmesan Popovers with Crispy Sage Garlic Butter

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 328 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 tablespoons, +6 tsp salted butter
  • 1-2 cloves garlic, lightly smashed
  • 8 fresh sage leaves
  • 1 1/2 cups whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 1/2 cups all purpose flour
  • 2 tablespoons freshly grated parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper (optional)
  • 4 tablespoons salted butter, at room temperature

Instructions

  • 1. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Remove the garlic and sage from the skillet and reserve for making the sage garlic butter.
    2. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. 
    3. Place 1 teaspoon of butter in each cup of a 6 cup standard popover pan. Alternately, you can use a 12-cup muffin pans and make 10 mini popovers. Transfer the popover pan to the oven.
    4. In medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, flour, parmesan, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 
    5. Carefully remove the popover pan from the oven and carefully swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake another 15-20 minutes, until puffed, golden and crisp. 
    6. Meanwhile, make the sage butter. Mash the reserved garlic with a fork. Chop the crispy sage. Stir both the mashed garlic and sage together with 4 tablespoons butter.
    7. Serve the warm popovers immediately, with sage butter.

Notes

Makes 6 popovers or 10 mini popovers.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
Popover Pans: this is the exact 6 cup popover pan that I have and love. Here is the 12 cup popover pan if you want to double the recipe. 

horizontal photo of Parmesan Popovers with Crispy Sage Garlic Butter

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Comments

  1. I’ve tried twice now and they do not “pop”!! Can’t figure our what I’m doing wrong. My tins are hot when I pour the batter in. I whisk them milk and eggs till frothy, etc and still these dense unpopped pop overs. Ugh

    1. Hey Linda,
      So sorry to hear this. Is there anything you adjusted in the recipe? What kind of pan are you using? Please let me know how I can help! xTieghan

  2. 1 star
    I will begin by saying I am not a baker… which is why I need all the help and detailed directions I can get. I failed with this recipe. I browned the butter successfully and that was about where my triumphs ended. I put the muffin pan in the oven with pads of butter and the butter burned before the oven even hit 450. I restarted that process and put the batter in the oven. The directions say bake for minimum 35 minutes but at about 20 minutes before I changed the temperature they already looked done so I took them out. They were dense and not airy at all. I’m not sure if my oven is too hot or I missed a step here but I have no desire to try again. The garlic sage butter though was amazing.

    1. Hey Riley,
      So sorry to hear this. Was there anything you adjusted in the batter? It sounds like the butter pans may have been in the oven for too long. Please let me know how I can help! xTieghan

  3. 3 stars
    I know what MY problem is…my minis didn’t rise (pop) either. The use of butter in this recipe is vague. How much butter is used for each step? And, is it all browned? Steps being: oiling pans, in batter, and saved for tops later. Measurements for each step is crucial, especially for those of us who haven’t been making popovers for years (or ever) 😉 taste is good, but dense with no cavities whatsoever.

    1. Hey Patty,
      Thanks for giving the recipe a try! Step 1 calls for 2 tablespoons of butter. Step 3 calls for 1 teaspoon of butter in each cup of the popover pan. Step 6 calls for 4 tablespoons of butter. I guess I am confused as to why you are questioning how much butter is used in each step, it is very clearly written out. Please let me know how I can help! xTieghan

    2. 5 stars
      Made these this evening and absolutely loved them. I did add a bit of pepper and may add more next time but was very pleased with how they turned out. Hadn’t made popovers in years! That butter really is amazing!

      1. Hey Chelsea,
        Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  4. I just made these, but they didn’t rise like your ones, did I do anything wrong? I thought maybe I may had missed putting in baking soda, but the recipe doesn’t have it in there. Any thoughts?

    1. Hey Jenny,
      Thanks for giving the recipe a try. Was there anything you adjusted? Did you pre-heat the pan? What kind of pan did you use? Let me know how I can help! xTieghan

    1. Hey Jeanne,
      About 10ish minutes. Was there anything you adjusted in the recipe? What kind of pan did you use? Let me know how I can help! xTieghan

      1. I preheated it for just a few minutes. Long enough for the butter to sizzle, but not burn. Used an aluminum large muffin tin. Thinking of putting that in cold, turning oven on and melting butter closer to when the batter goes in? Confused, gotta admit. My first batch didn’t rise at all.

        1. So the pan should be hot once you add the batter. Also, muffin tins won’t give the exact same rise as a popover pan:)

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