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Parmigiano Popovers


2 cups/255 g all-purpose plain flour
2 tsp active dry yeast
10 oz/300 g fromage blanc
3 eggs, beaten
2 tbsp extra-virgin olive oil
2 oz/55 g Parmigiano Reggiano cheese, grated
⅛ tsp salt


In a medium bowl, whisk together the flour and yeast. Stir in the fromage blanc, eggs, olive oil, Parmigiano and salt. Let the batter rest for at least 30 minutes. Preheat the oven to 350°F/180°C/gas 4. Distribute the batter equally in a 12 cup muffin pan/ tin and bake for 30 minutes, or until the popovers are puffed and deep golden brown. Remove from the oven, turn the popovers out from the pan and serve hot.

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