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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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 325 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

US Customary - Metric

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. 
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Comments

  1. 5 stars
    HOLY COW. Yum, I certainly don’t hate sage but it is amazing in this! I’ve tried other popover recipes that get higher but I strongly prefer this one as there was still a thin layer of soft bready/custardy filling rather than all crisp shell. Most other recipes call for the batter to sit so I did let mine rest for 15 minutes and then whisked to re-combine (added the parmesan at that time). I haven’t tried the recipe as written so I don’t know if this really makes a difference. Anyway, this is a hard core keeper. They reheat fast (straight on the rack) and are nearly as good so do that if you are stressed about timing. Thanks!

    Reply

  2. I’ve made these twice now and I can’t get them to POP, they’re basically very tasty but extremely dense large muffins. I’m using the Neiman Marcus pop over pan. Today I was very careful to let the eggs sit out for 2 hours and the milk for 1 hour, I even warmed the milk for 20 seconds. I’m in dallas if that helps, but any ideas?!

    Reply

    1. Hey there,
      So sorry you are having issues with the recipe. The key to the “pop” is to preheat the popover pan and DO Not open the oven while baking. I hope this helps for next time! xTieghan

      Reply

    1. Hey Karen,
      These are not the best to freeze as they will deflate. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan

      Reply

  4. 5 stars
    I’ve been waiting for thanksgiving to make these. Today, the day after, I woke up thinking about them, hoping the kids didn’t eat the few leftovers so I could have one for breakfast. These popovers are divine! Better than pie. And easy! (I made 12 muffin-sized ones – just bake them a little less time) Thanks for this keeper of a recipe!!!

    Reply

  5. 5 stars
    Oh my goodness, these are the best things ever! Used a regular muffin pan and they turned out great!! Light, buttery, and so flavorful.

    Reply

  6. We found your recipe a couple of days ago. Did a test run and they turned out perfect. We couldn’t stop eating them.
    Added it to our Thanksgiving menu. Thank you for sharing your recipe. The family will love it.
    BTW – where did you get those white cups? I would love to put the popovers in those cups on everyone’s place settings on Thanksgiving.
    Thank you again for sharing.

    Reply

  7. 5 stars
    Whipped these flavorful popovers up for Halloween tonight along with butternut squash-carrot curry soup and crustless quiche. Big hit at our house! Thanks for all the inspiration!

    Reply

    1. Hey Mary Kay,
      Yes totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  9. Hi! I made these tonight and they were really yummy but they didn’t really rise.. any hints as to what I did wrong? I had everything at room temperature so just wondering if you have any ideas.

    They were great anyway, and that butter is something else!! I have been making a lot of your recipes lately and I’m loving them!! Thank you!

    Reply

    1. Hey Jaime,
      Thanks so much for giving the recipe a try, so sorry they did not pop for you! A few things: did you adjust the recipe at all, did you heat the pan first? These two things are key! Let me know if I can help! xTieghan

      Reply

  10. 5 stars
    Just made these for brunch. I didn’t have saje but infused sage sea salt. I used non salted butter to omit the salt and it turned out great. Thanks for the yummy recipe.

    Reply

    1. Hey Amy,
      Thanks so much for trying the recipe, so sorry they did not puff for you. Did you adjust the recipe at all? Did you use a popover tin or muffin tin? Did you preheat the pan (this is key for popping)? Let me know how I can help! xTieghan

      Reply

  12. Hi everyone!
    This popovers are amazing and super easy to make. Crowd pleaser. Just a tip: try making the sage butter with more time and let it rest. The flavor will be way much more intense and more delicious! Thanks for the recipe!

    Reply

  13. I love popovers but have never been able to make them. Tried your recipe this morning. But for some reason, they did not rise. Turned out dense inside. Any idea what I am doing wrong? Followed the recipe and had the over preheated.

    Reply

    1. Hey Kristine,
      Thanks so much for trying the recipe, I am so sorry you had issues with the results. The key to getting the popovers to “pop” is to preheat the pan. Did you use a popover pan or a muffin tin? If using a muffin in did you adjust the recipe accordingly? Let me know how I can help! xTieghan

      Reply

  14. 5 stars
    These popovers are soo good and with the garlic sage butter on top they somehow becomes even more amazing! Love this recipe! This was the first time I have made popovers and they came out perfect! The instructions were very easy to follow.

    Reply

  15. Tieghan,
    What about using a Texas muffin pan, which is a giant size muffin pan vs. a standard muffin tin?
    Thanks,
    Stacey

    Reply

    1. Hey Stacey,
      So sorry I haven’t tested this, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply