Photo: Maren Caruso; Styling: Robyn Valarik
YieldsMakes 12
Use popover pans for higher, airier popovers. (Muffin pans work too, but leave every other cup unfilled so heat circulates.)

How to Make It

Step 1
1

Whisk milk and eggs, then whisk in flour, salt, pepper, and sage. Stir in 1/2 cup cheese. Let stand 1 hour.

Step 2
2

Preheat oven to 450° at least 30 minutes before baking. Divide butter among 12 popover cups. Put pans in oven 2 minutes to melt butter. Set a rimmed baking sheet on rack beneath to catch any dripping butter as popovers rise.

Step 3
3

Stir batter and ladle into cups. Bake 10 minutes. Without opening oven, reduce heat to 375° and bake until popovers are puffed and golden, about 15 minutes more. Top each with a large pinch of remaining cheese and return to oven to melt cheese, 5 minutes.

Step 4
4

Free popovers from pan by running a thin metal spatula around edge; lift from bottom.

Step 5
5

Note: Nutritional analysis is per popover.

Ingredients

 2 cups milk
 4 large eggs
 1 3/4 cups flour
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 1 tablespoon chopped fresh sage
 1 cup finely shredded sharp white cheddar cheese, divided
 1/4 cup butter

Directions

Step 1
1

Whisk milk and eggs, then whisk in flour, salt, pepper, and sage. Stir in 1/2 cup cheese. Let stand 1 hour.

Step 2
2

Preheat oven to 450° at least 30 minutes before baking. Divide butter among 12 popover cups. Put pans in oven 2 minutes to melt butter. Set a rimmed baking sheet on rack beneath to catch any dripping butter as popovers rise.

Step 3
3

Stir batter and ladle into cups. Bake 10 minutes. Without opening oven, reduce heat to 375° and bake until popovers are puffed and golden, about 15 minutes more. Top each with a large pinch of remaining cheese and return to oven to melt cheese, 5 minutes.

Step 4
4

Free popovers from pan by running a thin metal spatula around edge; lift from bottom.

Step 5
5

Note: Nutritional analysis is per popover.

White Cheddar-Sage Popovers