Cacio e Pepe Olive Oil Popovers

Peeps! This recipe originally appeared in the Washington Post. Check it out below:

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Recipe Author Jessie Sheehan
Course Appetizer, Bread
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 popovers


  • popover pan or muffin tin


  • 4 large eggs room temperature
  • 1 1/3 cups whole milk room temperature
  • 1/4 cup olive oil flavorful or mild, plus more for greasing the pan, optional
  • 1 1/3 cups all-purpose flour
  • 1 cup finely grated pecorino Romano cheese
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper


  • Place a 6-cup popover pan in the oven and heat it to 450°F.
  • Combine the eggs, milk and olive oil in a blender and blend for 15 seconds to combine. Add the flour, cheese, salt and pepper and blend for another 15 seconds, scraping down the sides of the blender with a flexible spatula, if necessary.
  • Carefully remove the hot pan from the oven and grease the cups with cooking spray or brush them with olive oil.
  • Evenly pour the batter into the cups; each one will be about 3/4 full.
  • Bake for 15 minutes, reduce the heat to 350°F and bake for another 10 to 15 minutes until the popovers have risen considerably and are golden brown. Do not open the oven while they bake.
  • Once removed from the oven, immediately jab each popover with a paring knife, to release steam. Remove the popovers from the pan and transfer to a wire rack. They should slip out easily, but if they do not, run the same knife around the edges.
  • Popovers are best eaten within minutes of being pulled from the oven, generously spread with softened, salted butter.


Notes: Olive or vegetable oil will work in this recipe, but a fragrant, peppery olive oil adds wonder flavor.

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