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Pecan Popovers With Parsley And Thyme


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  • Nonstick vegetable oil spray
  • 6 tablespoons unsalted butter - (about) melted, cooled
  • 1 1/4 cups chilled whole milk
  • 4 large eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup finely ground toasted pecans
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/2 cup chopped untoasted pecans


Servings 12


Step 1

Preheat oven to 450 degrees. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes.

Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.

Bake popovers 15 minutes. Reduce oven temperature to 350 degrees; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

This recipe yields 12 popovers.

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