Dinner parties, family gatherings, and extra time at home. All great reasons for you to try my favorite Christmas recipe- popovers! These are truly one of the most delicious things you will ever eat. There are several variations, but this tried and true recipe will be the “wow” of your Christmas table. Piping hot, buttery and soft, served with flavored butter, these versatile treats are perfect for Christmas brunch or Christmas dinner.
Prep time: 5 mins
Bake time: 35 mins
Yield: 12 LG, 24 sm
Flavored Butter Ingredients
2 sticks softened butter (good quality!)
6 fried sage leaves.
1/4 tsp dried or fresh rosemary.
1 small garlic clove, grated.
1 1/2 tbsp honey.
1/4 tsp cinnamon.
For the Popovers
- Preheat over to 450 degrees. Spray the popover pan with nonstick spray. Pour 1/2 tsp of melted butter into each cup (1/4 tsp if you’re using the mini pan.)
- In a medium bowl, whisk together the eggs, milk, and 2 tbsp melted butter. In a large bowl, whisk together the flour and salt. Whisk the egg mixture into the flour mixture. Whisk vigorously until smooth- about 2 minutes. Divide the batter into the cups, filling about halfway (you will have extra, this recipe makes 2 batches.)
- Bake at 450 degrees for 20 minutes. Reduce the heat to 325 degrees and bake for another 15 minutes. Remove from oven and serve immediately with homemade flavored butter.
This recipe will make 2 batches if using both the large and small popover tins.
For the Flavored Butters
- Place 1 stick of softened butter into two bowls.
- To the first bowl, add the chopped fried sage leaves (recipe below), thyme, grated garlic, and rosemary along with a big pinch of flakey salt and a few turns of fresh ground pepper.
- To the second bowl, add the honey and cinnamon along with a pinch of flakey salt.
- Mix each bowl well to fully combine. Using a small cookie scoop, scoop the balls of butter onto a plate and freeze for 20 minutes to harden.
Fried Sage Leaves
- Melt half a stick of butter in a small saucepan.
- Once melted, add fresh sage leaves. Allow frying for 30-45 seconds on each side. Leaves should turn bright green.
- Remove from the hot butter and place on a paper towel-lined plate.
- Immediately sprinkle with flakey salt.
Popovers taste best directly out of the oven. For this reason, I like to make them in the mini popover tin because it makes 12 at a time (instead of 6), perfect for large holiday gatherings. I time it so they come out of the oven piping hot as I’m putting food on the table. While everyone is serving themselves, I start the second batch which is typically finished halfway through the meal when guests are ready for seconds.
Wishing you a merry and bright holiday season full of love, laughter, and the ones you love most! Xoxo, Marcie.