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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 12/06/10 to Kitchen Goddess

Herbes de Provence popovers

I love getting gifts that I never expect, things that seem everyday, but you never seem to buy for yourself. One of my bday treats was a tin of herbes de provence, an amazing mixture of dried herbs and lavender that I had been meaning to add to my go-to spices. Over the weekend I tested out the blend on some roasted veggies (um, those were definitely the highlight of my lunch the other day), but in the spirit of the approaching day of feasting, I thought a recipe that was a bit more special was called for. I decided to go with popovers, the bronzed airy poufs that break open to reveal a spongy eggy bread. I used a recipe for parmesan popovers

that didn't require a special pan and could be blended with one switch of the blender. Twenty five minutes later, the kitchen smelled sweet with a touch of savory as I picked out the warm bread. The extra pops will definitely be another welcome addition to tomorrow's leftovers

Herbes de Provence popovers

Herbes de Provence popovers


* 3 eggs
* 3/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon herbs de Provence
* 4 tablespoons chopped parsley leaves
* 1 cups whole milk
* 3/4 cup grated Parmesan (about 5 ounces)


From Food Network:

Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

TSRLA TSRLA 5 years 24 weeks
Looks delish! Thanks for posting! Tania