Browned Butter Sage Popovers
These popovers are next level with the addition of browned butter and fried sage!
You may need:
Popover Pan
Browned Butter Sage Popovers
Ingredients
- Crisco, for greasing popovers pans
- 2 T.butter
- 2 cloves garlic, smashed
- 8 fresh sage leaves
- 1½ cups whole milk, room temperature
- 3 eggs, room temperature
- 1½ cups all purpose flour
- 2 T. freshly grated parmesan cheese
- 1 tsp. kosher salt
Compound butter
- 4 tablespoons salted butter, room temperature
- the cooked sage and garlic from the skillet
Instructions
- Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium.
- Cook until the sage is crispy and the butter is browning-about 4 mins.
- Remove the garlic and sage and keep on the side for your compound butter.
- Place oven rack in lower ⅓ of oven and preheat oven to 450 with pan in oven.
- In a bowl, whisk together the milk and eggs 1 minutes.
- Add the browned butter, flour, parmesan and salt.
- Carefully remove the popover pan from the oven and with an oven mitt grease the cups with crisco.
- Divide the batter into the cups filling ¾ full.
- Bake 20 mins and then lower oven to 350 baking another 15-20.
Compound butter
- Mash the garlic and chop the sage. Stir into the 4 T. butter.
- Serve with the hot popovers!
Adapted from Half Baked Harvest
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