Double Batch Cheddar Dill Popovers with Parsley Lemon Butter
These insanely delicious cheddar dill popovers can feed a crowd without breaking a sweat. And when they're served with a parsley and lemon compound butter, everyone will be singing from the rooftops!
Servings 12
Ingredients
Parsley Lemon Compound Butter
- 1 stick salted butter, room temperature
- 1/4 cup flat-leaf parsley, roughly chopped
- 1 tablespoon lemon juice
Double Batch Cheddar Dill Popovers
- 3 cups whole or skim milk
- 8 medium eggs
- 1/4 cup unsalted butter, melted and cooled
- 3 cups all-purpose or bread flour
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons roughly chopped fresh dill or 2 teaspoons dried dill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
Parsley Lemon Compound Butter
- Place all of the ingredients in a mini food processor, and pulse until combined.
- Spoon the butter into a small bowl, and refrigerate until ready to use.
Double Batch Cheddar Dill Popovers
- Preheat oven to 450. Place the popover pan into the oven for 10 minutes to preheat.
- Pour the milk into a medium saucepan, and warm gently over medium-low heat until it’s lightly steaming, and approximately 120 degrees. Remove from heat.
- Crack the eggs into a bowl (to double check there are no shells in the popovers), and pour them into a large blender. Process until frothy, and no streaks of yellow remain.
- Add the melted butter, flour, cheese, dill, salt and pepper to the blender. Process until smooth.
- Remove the popover pan from the oven, and spray liberally with cooking spray. (Inside the cups, and around them on top of the pan.)
- Pour mixture halfway up the cups.
- Bake for 20 minutes.
- Without opening the oven door, turn the heat down to 350 degrees.
- Bake for an additional 10 minutes or until golden brown and crispy.
- Remove the pan from the oven, and cut a slit in each popover. Run an offset spatula around the popovers to release them, and place them on a cooling rack.
- Preheat the oven back up to 450 degrees.
- Let the pan cool for a few minutes and wash and dry if needed.
- Pour remaining popover batter halfway up the cups, and repeat the process.
- Serve warm or at room temperature. Store in a paper bag in the refrigerator for up to 3 days.