These delicate light and airy Parmesan Popovers with a little pesto are bursting with flavor!
I’m a little giddy about my new popover pan. Isn’t it the coolest muffin tin ever?!
I love it and I got it at a consignment shop for a steal!
Near my office there is an old shop that I like to browse through during my lunch hour. I
t’s a place were a lot of antique dealers consign furniture, jewelry, and tons of kitchen ware, mostly china and crystal.
It’s just so fun to poke around and I occasionally find something fun.
Parmesan Popover Recipe
This popover pan was is not an antique. It’s made by Wilton and it looked new and in perfect condition!
The pan was definitely out of place and needed a new home, and for $1.50 it was mine!
I’ve made popovers for “The Bomb” Potpie recipe using a muffin pan and they tasted yummy, but each roll certainly didn’t get the blast of heat that a real popover pan is able provide since the cups are separated.
For this recipe I added some of my Basil Pesto with Walnuts along with parmesan cheese to my basic recipe and boy did that liven up these rolls!
They’re delicious! These accompanied a variety of appetizers that we ate before going to an outdoor concert to see The Beach Boys last weekend.
Are you convinced that YOU could also use a popover pan?
- 2 eggs, at room temperature
- 1 cup milk, at room temperature
- 1 cup all purpose flour
- 1 1/2 tablespoons Basil and Walnut Pesto
- 3 tablespoon parmesan cheese, grated
Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 70mgSodium: 149mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 8g
This recipe is adapted from my The Bomb Potpie recipe.