Goat Cheese and Chive Popovers


Goat Cheese and Chive Popover

Well, let me be honest with you, beside the name I don’t know what the difference between Yorkshire pudding and popovers. But there’s one thing that I know for sure, I love Yorkshire pudding … and also popovers of course. How can you not love them? They are light, airy, crispy on the outside and chewy on the inside. This baked goodie perfect to mop up the gravy or to eat with herby crème fraîche. 

After few recipes searched I decide to call it popover because it easier for my tongue. And like Shakespeare said, “What’s in a name?”. No matter what the name it still looks good and taste delicious. Another reason also popovers seems more flexible in flavouring, you can add cheese, spices or herbs, you can also make it sweet and eat it with jam.



  • 3 large eggs, at room temperature
  • 1 1/4 cups whole milk, at room temperature
  • 1 cup all-purpose flour
  • 1/4 cup goat cheese, at room temperature
  • 2 tablespoon chopped fresh chives
  • 1/4 cup shredded gruyere cheese
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Vegetable oil

Cooking Direction

  • Preheat oven to 400 F. Generously grease a nonstick popover pan with vegetable oil and put it on a rack in lowest position.
  • Crack eggs into a large bowl, whisk the eggs until it just airy. Add milk and keep whisking, then sift in all-purpose flour and salt. Keep whisking until the batter consistency is like heavy cream with air bubbles.
  • Add  chopped chives, grated gruyere cheese and ground black pepper to the batter. Gently folding the cheese and chives into a batter using a rubber spatula.
  • Remove popover pan from oven. Portion the batter into popover cups, fill until three-quoters full with batter. Drop about half teaspoon goat cheese in the centre of filled cup.
  • Bake without opening the oven door for about 20 minutes, then reduce the oven temperature and continue to bake until popovers golden brown and crusty, for about 8-10 minutes longer.
  • Remove popovers from the oven and turn them out on a wire rack immediately. Make a small slide on the side to let the steam away. Serve immediately.



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