Herb Cheese Popovers

We cooked these for Thanksgiving and they were a big hit. They match well with many winter dishes – roasts, soups, and the like. Plus, they really work with our current house favorite – Taft Street 2011 Russian River Valley Pinot Noir!


  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 cup flour
  • pinch of salt
  • ¼ cup grated cheese
  • 1 teaspoon finely chopped hers (rosemary, parsley, sage …)
Cooking Instructions: 
  1. Preheat oven to 450. Lightly coat a standard muffin pan with butter or oil spray. When oven is heated, heat the pan for 8-10 minutes.
  2. Meanwhile, in bowl whisk together milk, eggs, butter, flour and salt until well blended. Add cheese and herbs and mix well.
  3. Remove pan from oven and pour batter into each cup about 2/3 full. You should use all the batter. Return to oven and bake for 15 minutes. Turn the oven to 400 and bake 15 minutes more.
  4. Cool for a couple of minutes and serve warm. Enjoy!
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