Herb and Swiss Cheese Popovers Recipe | DFM

Herb & Swiss Popovers


10 min.


30 min.

Serving Size

12 servings

Popovers are similar to Yorkshire puddings and this version has added herbs and the wonderful zip of Canadian Swiss cheese. Serve them as a side dish with roast chicken, pork, and of course, roast beef.


  • 3 eggs, at room temperature
  • 1 1/4 cups (300 mL) milk
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1 cup (250 mL) shredded Canadian Swiss cheese
  • 1/4 cup (50 mL) chopped fresh parsley
  • 2 tsp (10 mL) chopped fresh thyme or chives (or 1/2 tsp/2 mL dried thyme)
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 Tbsp (15 mL) butter, melted


1. Preheat the oven to 425°F (220°C).
2. In a large bowl, using an electric mixer on medium speed, beat eggs until foamy; beat in milk until blended. Add flour and beat on low speed until well blended. Stir in cheese, parsley, thyme, and salt and pepper.
3. Brush a 12-cup, nonstick muffin pan generously with melted butter. Heat in the oven for 2 minutes. Remove pan from oven and carefully scoop batter into cups, dividing equally (about a scant 1/3 cup or 75 mL each).
4. Bake for 20 minutes, until puffed and golden brown. Reduce oven temperature to 350°F (180°C) and bake for about 10-15 minutes or until a knife inserted in the center comes out clean.
5. Place the muffin pan on a wire rack. Using a sharp knife, pierce the side of each popover. Let cool for 2 minutes. Remove from pans and serve hot.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.


  • For appetizers, make popovers in 36 cups of mini muffins pans, using a heaping tablespoon (15 mL) batter per cup.
  • Reduce baking time to 10 minutes at each oven temperature.
  • Serve plain or topped with fruit chutney or smoked salmon and crème fraîche.
  • Use Canadian Asiago or aged Provolone cheese in place of the Canadian Swiss and add 1/4 tsp (1 mL) smoked paprika with the flour.