let’s get domestic | ham & cheese popovers


Like a year ago, my coworker Caroline made Ham & Cheese Popovers and they were the most delicious, amazing doughy things ever. Caroline is sort of my food love – she’s the most ridiculously good baker and salad maker and soup maker and well, she just makes amazing food. Her popovers though? They’re my favorite.

I was craving them so badly, that I realized I could probably figure out a way to make them on my own. That was like 5 months ago.

Around the same time, a handful of Good Eats episodes were put onto Netflix.

My family and I have been watching cooking shows together for a long time. The original Iron Chef was broadcasted on Japanese TV every saturday for years. And we watched together every week. Then the Food Network became huge and well, my brother, who was the controller of the TV from years 1995 to about 2009, loved it. His favorites? Emeril, Jacques Torres, Unwrapped and Good Eats. Good Eats “defined” my middle school years. I think I’ve seen every episode of Good Eats.

Alton Brown made molecular gastronomy cool. He made it interesting. He took away from the snobby, pretentious and weird bits from the hardcore molecular gastronomy nerds and made it understandable to everybody. For my brother, who’s 81938429834% science minded, it I think was particularly interesting for him.

The Food Network evolved with TV fads though and turned more into a trend network with reality TV instead of actual cooking shows. With the exception of a few shows like Ace of Cakes, the Food Network sort of fizzled out of our daily TV lives.

When Alton Brown posted on his Facebook that Good Eats was put onto Netflix, I literally dropped everything I did, ditched school and watched every episode. In in the mix, was the Popover episode.


Here’s Alton’s Recipe:


  • 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs, room temperature
  • 1 cup whole milk, room temperature

Preheat oven to 400 degrees F.

Grease a 6-cup popover pan with the 1 teaspoon of butter.

Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

According to MyFitnessPal – each popover is 127 calories, if you evenly divide the batter into 6 popovers 🙂


This recipe is super user friendly so if you don’t have a popover pan, like I didn’t when I first made these, you can use a muffin pan. I used just a standard medium sized muffin pan and greased it using Pam cooking spray.


I also just whisked the ingredients together, first all the dry then mixed in the wet. Because who likes taking apart a food processor and cleaning it? Not I. #lazyforlife

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Now I added ham and cheese because I wanted Caroline’s popovers, specifically lol. I used leftover Christmas ham and whatever cheese I had available. And don’t worry, I photographed and demoed this recipe on like, December 27th – I’m not just now using ham leftovers.


I filled the pans to about halfway, then added a sprinkling of ham and cheese to each little popover. I covered each one again with a little bit of batter to cover.

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Because I added ham and cheese, and used muffin pans, I just kept an eye on the pan to make sure nothing apocalyptic happened. If you don’t happen to have the time for that, or are multitasking, or whatever, just set the timer for 20 minutes at first and add increments of 5 minutes to make sure they don’t burn. The goal is a happy golden brown on the outside 🙂

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I think the addition of ham and cheese made them a little less fluffy as they could be. I’ve made this recipe plain, and the popovers turn out like little dough clouds. They’re the cutest and yummiest little snacks! There are other recipes that say that you can bake the popovers until they fluff out, open them up and put the ham and cheese in afterwards, then bake them again so they stay fluffy. But again, #lazyforlife lol. These little mini, slightly more dense, ham and cheese popovers were amazing!

2015 marked the year when I decided to keep an eye more on what I’m eating and well, portion control. It’s been a great 2 weeks of salads – I make a delicious salad, I must admit.

However, if you’re like me and love carbs, these make the BEST indulgent but not too indulgent snacks.

At 127 calories a pop, they totally satisfy my need for carbs. With making only one batch at a time, I get 6 popovers, and my mom takes 3. So I can have one a day for 3 days and totally again satisfy my want for carbs. They’re heavenly fluffy clouds of doughy loveliness and perfect as a one time snack so I don’t go pasta crazy lol.



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