14 November 2012

Cheese Popovers

Cheese Popovers

Cheese Popovers

I thought long and hard about what recipe I could share with you that would be life changing as far as your traditional Thanksgiving menu. One item immediately popped into my head (excuse the pun)… cheese popovers!

Of course… biscuits are always good, but I swear once you make this cheese popovers recipe you will never go back to biscuits or rolls again! Once you fall in love with popovers (and you will), you will want to try all sorts of variations, i.e., crispy bacon or sausage and cheddar, gruyére and ham or a sweet option like butter with brown sugar and cinnamon.

I suggest doubling this recipe if you have more than 8 people to feed… no one will eat just one, and they are just as good wrapped in foil and reheated in the oven the next day. For serious popover lovers, popover pans are sold at Williams-Sonoma.

Cheese Popovers

Rating: 51

Cook Time: 50 minutes

Yield: 12

Serving Size: 6-8

Cheese Popovers


  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 cups whole milk
  • 4 large eggs
  • 2 cups grated cheddar cheese
  • Nonstick canola or olive oil spray


  1. Place a 12-cup muffin or popover pan in the oven and preheat to 350 degrees.
  2. Mix flour and salt together in a bowl. Set aside.
  3. Place eggs in a large bowl and whisk.
  4. In a small pan, warm milk until hot, but do not boil. Then add hot milk to the eggs in a slow and steady stream, while whisking quickly (this is very important to do, otherwise it will curdle).
  5. Whisk flour mixture into the egg mixture. It will look lumpy, but don't worry.
  6. Remove hot pan from oven and spray with oil to coat. Add enough batter to each cup to fill about 1/3 of the way.
  7. Top each cup with about 2 tablespoons of grated cheddar cheese.
  8. Place a baking sheet under the popover pans to catch any drippings and bake for about 45-50 minutes until golden brown and puffy (may take half the time if using a convection oven).
  9. Remove popovers from pan with a metal spatula and serve warm.


The popovers will deflate soon after coming out of the oven... this is normal. To help reduce deflating, slit each popover with a knife immediately after you remove them from the oven to release steam.


Happy Turkey Day!

Turkey Courtesy of Elizabeth

Turkey Courtesy of Elizabeth

For another great Thanksgiving and Christmas recipe try my Baked Brie with Puff Pastry and Cranberry Red Pepper Relish!


  • http://www.blogger.com/profile/06631017576942351046 Annie Oakley

    I am afraid to make these for a Thanksgiving Day starter because everyone will devour them, and then they won’t eat my turkey! Seriously, these sound absolutely delicious and I cannot wait to make them.

  • Anonymous

    I tripled the recipe… more than 8 guests – and they ate it all. they were delicious. the popovers were in the oven when the guests arrived. i was making 4 baking sheets at a time and the joke was if i was ever going to get all these popovers out of the oven. they grew and grew and one layer was touching the tray above. they came out big, fluffy and crispy and they were amazing. not the last time i make these ((-: thank you pauline for a great recipe ((-:

  • henriette

    I love them. Make them. Easy and fun and definitely a success. The kids were making them and they had a lot of fun especially with the cheese (-: I don´t know if there is an upper limit to how my cheese can be added. I think my family would agree on the statement “the more, the better”.

  • http://www.blogger.com/profile/06162266155633950361 Pauline Rhoads

    When it comes to cheese, I would have to agree! Pauline