Garlic Parmesan Popovers (Yorkshire Pudding)

Popovers Garlic Parmesan
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The Vivacious Gourmet

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Garlic Parmesan Sage Popovers (also known as Yorkshire Pudding) are literally amazing! Growing up these soft little pillow bites were eaten so fast, that our family often had to make multiple batches. This is one of my favourite childhood dishes and they keep getting better! I changed the recipe slightly to include this garlic parmesan sage topping and OMG they are so good!

The batter needs to be at room temperature so it’s best to make it a few hours before you are ready to cook. Also it’s important to use a popover pan for these. They look like muffin tins, only they are deeper and separated into individual cups joined together. This recipe fills one pan of 12 but if you have a family of 4, I would recommend doubling it!

Popovers Garlic Parmesan

Garlic Parmesan Popovers (Yorkshire Pudding)

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Servings 6

Ingredients
  

  • 1 1/4 cup whole milk
  • 1 cup all purpose flour scant. (scant means not quite to the top)
  • 1 tsp salt
  • 3 eggs room temperature

For the garlic sauce

  • 3 tbsp butter
  • 2 cloves garlic minced finely
  • 8 leaves fresh sage
  • 2 tbsp Parmesan freshly grated

Instructions
 

  • Preheat oven to 475 degrees F.
  • In a medium bowl, mix together flour, milk. salt and eggs. Cover with saran wrap.
  • Leave on the counter until ready to cook the Yorkshire’s. You want it to be at room temperature and not cold.
  • Brush the popover pans with solid vegetable shortening or olive oil and dust with flour.
  • Fill cups no more than 3/4 full. They will pop right up and you don’t want them to overflow.
  • Cook for about 18-20 minutes. Keep your eye on them, but don’t open the oven until you see them puffed up big and golden brown.
  • In a medium saucepan, add butter and garlic over med-low heat. Once garlic is cooked (careful not to burn) add in sage until crispy.
  • Top popovers with butter sage mixture and then sprinkle Parmesan all over top.
  • Serve with roast beef, pork tenderloin or turkey!

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